Ayam Bakar Opor or Coconut Turmeric Grilled Chicken
Ingredients
1 chicken, cut into 8 parts
2 salam (indonesian bay)leaves
1 lemongrass, crushed
6 lime leaves, midribs removed
400 ml coconut milkfrom ½ coconut
1 tablespoon salt
2 teaspoons brown sugar
2 teaspoons tamarind juicefrom 1 teaspoon tamarind and 1 tablespoon water
2 tablespoons cooking oilfor sautéing
ground spices blend:
8 cloves shallot
2 cloves garlic
5 candlenuts, toasted
3 cm turmeric
2 cm galangal
1 teaspoon coriander seeds,toasted
Cooking Steps
- Heat cooking oil on the pan. Saute ground spices blend, salam leaves, lemongrass, and lime leaves until fragrant.
- Add in chicken. Stir it until it changes color.
- Pour in coconut milk. Add salt, brown sugar, and tamarind juice. Stir it. Cook it until the liquid is thickened and absorbed into the chicken. Remove from heat.
- Grill chicken on a grilling pan. Turn it over occasionally to cook it evenly until the chicken is browned and fragrant. Remove it from heat.
- Ayam Bakar Opor (Coconut Turmeric Grilled Chicken) is ready to serve.