Javanese chicken and coconut curry (opor ayam)

Toasted macadamia nuts go to flavour and texture to the curry paste in this easy gluten-free Indonesian curry.

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Hello everybody, hope you are having an amazing day today. Hello everybody, it's Louise, satisfactory to our recipe site. Today, we're going to make a distinctive dish, Javanese chicken and coconut curry (opor ayam). It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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To get started later than this recipe, we have to first prepare a few components. You can cook Javanese chicken and coconut curry (opor ayam) using 18 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Javanese chicken and coconut curry (opor ayam):

1. 1 tbsp macadamia nuts
2. 1 tbsp stockpile together coriander seeds
3. 140g red Asian shallots, peeled, scratchily chopped
4. 5cm-piece vivacious ginger or galangal, peeled, chopped
5. 4 large garlic cloves, coarsely chopped
6. 1 well-ventilated roomy long red chilli, deseeded, chopped
7. 1 tsp grated palm sugar
8. 2 tsp water
9. 1 1/2 tbsp coconut oil
10. 1.2kg chicken pieces
11. 2 lemongrass stalks, bruised, tied into a knot
12. 5 blithe kaffir lime leaves
13. 1 cinnamon fasten pin
14. 2 x 270ml cans coconut milk
15. Fried shallots, to sustain (optional)
16. Sliced red chilli, to serve (optional)
17. Turmeric rice, to serve (see notes)
18. Lime wedges, to put up to (optional)

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Instructions to make Javanese chicken and coconut curry (opor ayam):

1. Heat a heavy-based casserole dish exceeding medium-high heat. Cook the macadamia nuts and coriander seeds, stirring, for 2 minutes or until aromatic. Transfer to a mortar and use a pestle to pound until scratchily crushed.
2. Process macadamia mixture, shallot, ginger, garlic, chilli, sugar and water in a food processor until finely chopped. Season.
3. Heat 2 tsp oil in the casserole dish more than medium-high heat. Season the chicken. Cook in 2 batches, turning, for 8 minutes or until browned. Transfer to a plate. Drain off excess oil.
4. Heat the enduring surviving oil in the casserole dish more than medium-low heat. Cook the shallot mixture, lemongrass, kaffir lime leaves and cinnamon, stirring, for 5 minutes or until aromatic. mount up the chicken. direction to coat. build up increase the coconut milk. cut heat to low. Cook, covered, stirring occasionally, for 30 minutes or until the chicken is tender. Simmer, uncovered, for 5 minutes or until the sauce has thickened slightly.
5. Sprinkle taking into account the fried shallots and chilli, if using. serve when turmeric rice, and lime wedges if using.

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