OPOR (INDONESIAN CANDLENUT CURRY)

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Opor (Indonesian Candlenut Curry) image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

5 cups coconut milk
2 tablespoons minced shallots
1 1/2 tablespoons ground candlenut (see Cook's Notes)
1 1/2 tablespoons minced garlic
1 tablespoon minced galangal
2 teaspoons ground toasted coriander
1 teaspoon ground toasted cumin
1 teaspoon minced ginger
1 teaspoon ground white pepper
5 lime leaves
2 Indonesian bay leaves (see Cook's Notes)
1 stalk lemongrass, minced
2 pounds boneless skinless chicken breast, cut into bite-size pieces
2 teaspoons sugar
1 teaspoon kosher salt

Steps:

  • Boil the coconut milk in a wok or large pan over high heat. Once boiling, add the shallots, candlenut, garlic, galangal, coriander, cumin, ginger, white pepper, lime leaves, bay leaves and lemongrass. Bring back to a boil, then add the chicken. Cook until the chicken is done, about 20 minutes. Then add the sugar and salt.

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