Opor agam (coconut chicken)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken legs -or- |
| 3 | pounds | Chicken cut up |
| 2 | tablespoons | Cooking oil |
| ¼ | cup | Macadamia nuts |
| 1 | large | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Grated gingerroot |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Ground turmeric |
| ¼ | teaspoon | Finely snipped dried lemongrass -or- |
| 1 | teaspoon | Finely shredded lemon peel |
| 2 | cups | Coconut milk |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground red pepper (up to 1/2 t) |
| 1 | teaspoon | Tamarind paste |
| 1 | tablespoon | Water |
Directions
hot cooked rice
In a large skillet brown chicken pieces on both sides in hot oil for 15 minutes; remove from skillet. Set chicken aside, reserving one tablespoon drippings. Meanwhile, place nuts in blender container or food processor bowl. Cover an dblend till finely ground. In reserved drippings, cook the onion, garlic, coriander, gingerroot, cumin, turmeric, and lemongrass or lemon peel, till onion is tender but not brown. Stir in the ground nuts, coconutmilk, sugar, salt and red pepper. Return the chicken to skillet. Cover and simmer for 20 minutes or till chicken is tender. Transfer chicken to a serving platter and keep warm. Stir together the tamarind and water. Stir into the sauce. Gently boil the sauce till thickened and reduced (should measure about 1⅓ cups). Strain sauce, if desired. Spoon sauce over chicken. Serve with hot cooked rice.
Makes 6 servings