• Home
  • Chicken
  • Chicken Braised in Coconut Milk (Chicken Opor)
1 0
Chicken Braised in Coconut Milk (Chicken Opor)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 chicken cut into frying pieces
1000ml coconut milk from 1 coconut
4 sheets lime leaves
3 sheets bay leaves
2 lemongrass mashed
2 galangal mashed
1 sour water
1 green tomato
salt sufficiently
sugar sufficiently
5 tsp oil to saute seasoning
8 red onions
5 garlics
1cm ginger
4 candlenut roasted
1tbsp coriander roasted
1/4tsp caraway roasted
1/2tsp pepper powder

Nutritional information

415kkal
Calories
19,6g
Protein
6,73g
Carbohydrates
34,5g
Fat

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken Braised in Coconut Milk (Chicken Opor)

Cuisine:

Foods which identical to coconut milk and also there are processed chicken in it, of course everyone will think of "Soto". Yep, that's right! But actually there are another food that the taste and ingredients are almost similar to the quality of taste is much better. This food is known as Chicken Opor.
Chicken is the main component of this dish, besides that there is coconut milk which can be taken from coconut directly or it can also be using coconut milk packaging. This food is a favorite dish during Eid which is usually eaten with "ketupat" or "lontong sayur".

  • 60 Minutes
  • Serves 4
  • Medium

Ingredients

Directions

Share

The type of chicken is used in the making of opor will greatly affect the taste. Better use of fresh chicken. The taste and smell of spices in opor is more out of the way if you smooth the spices in a crushed way. You can also smooth spices in a blender.

Use cooking oil as a mixture of diluents. If you use water, the taste will be bland. In order to get maximum results from cooking, make sure you cook it on low heat, for a long time, and cook it closed.

In addition to making the chicken more tender, this method will help to make the spices and herbs more seep into the meat. So that the taste of opor becomes even more savory and delicious.

To create a savory taste of opor, you need to use two types of coconut milk. That is dilute coconut milk and thick coconut milk with a ratio of about 4:1. Dilute coconut milk cooked with opor from the start.

Whereas thick coconut milk is included during the last process of cooking. So that thick coconut milk does not clot, let the opor sit for about an hour after cooking.

It aims to cool the temperature of the opor. If the opor is cold, then you can cook it again with thick coconut milk while continuing to stir until mixed.

Steps

1
Done

Heat the oil, saute the smooth seasoning, lime leaves, bay leaves, galangal and lemongrass until fragrant. Put in the chicken, stir until the color is change.

2
Done

Add coconut milk and salt, mix well. Let it boil while stirring occasionally.

3
Done

Add sour water and sugar, cook until the coconut milk shrinks slightly. Finally put in green tomato, stir and add seasoning slowly until the taste is great.

4
Done

Serve with fried onions is more delicious.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Spicy Thai Basil Chicken (Pad Krapow Gai)
previous
Spicy Thai Basil Chicken (Pad Krapow Gai)
The Vegan Eggplant Crunchburger
next
The Vegan Eggplant Crunchburger [Vegan, Gluten-Free]
Spicy Thai Basil Chicken (Pad Krapow Gai)
previous
Spicy Thai Basil Chicken (Pad Krapow Gai)
The Vegan Eggplant Crunchburger
next
The Vegan Eggplant Crunchburger [Vegan, Gluten-Free]