Ayam Opor Kuning (Yellow Chicken Opor)

Ingredients

• 1 kg Whole Chicken (cut into pieces)
• 1 Lime (juiced for marinating)
• 2 tsp Table Salt (1 tsp for marinating; 1 tsp for seasoning)
• 13 Shallot (8 for spice paste; 5 sliced for sautéing)
• 4 Garlic (cloves, for spice paste)
• 3 Candlenut (toasted; for spice paste)
• 1 Turmeric (2 cm piece, roasted; for spice paste)
• 1 tsp White Pepper (whole peppercorns; for spice paste)
• 1 tsp Coriander (seeds; for spice paste)
• 4 tbsp Vegetable Oil (2 tbsp for spice paste; 2 tbsp for sautéing)
• 2 Lemongrass (stalks, bruised)
• 1 Galangal (2 cm piece, bruised)
• 3 Bay Leaves (leaves)
• 3 Kaffir Lime Leaf (leaves)
• 700 ml Water (range of 600-800 ml)
• 100 ml Coconut Milk (instant)
• 1 tsp Chicken Bouillon Powder
• 1 tsp Brown Sugar (palm sugar)
• 1 White Sugar (to taste)
• 1 Fried Shallots (for garnish)

Instructions

1. 1

   Cut the chicken into pieces and marinate with lime juice and 1 tsp salt. Let sit for 15-30 minutes.

2. 2

   Prepare the spice paste (bumbu halus) by blending garlic, 8 shallots, toasted candlenuts, roasted turmeric, white pepper, coriander, 2 tbsp vegetable oil, and a splash of water until smooth.

3. 3

   Slice 5 shallots. Heat 2 tbsp oil in a pan and sauté the sliced shallots until fragrant and slightly golden.

4. 4

   Add the blended spice paste to the pan. Cook over medium heat, stirring frequently, until the moisture evaporates and the oil begins to separate from the spices.

5. 5

   Add the bruised lemongrass, galangal, bay leaves, and kaffir lime leaves. Stir to combine.

6. 6

   Add the marinated chicken pieces to the pan. Sear them with the spices for a few minutes to enhance the aroma.

7. 7

   Pour in about 700 ml of water (600-800 ml range) and bring to a boil.

8. 8

   Add the instant coconut milk and stir well.

9. 9

   Season with 1 tsp salt, chicken bouillon powder, brown sugar, and a pinch of white sugar. Adjust to taste.

10. 10

    Reduce the heat to low and simmer until the chicken is tender and the sauce has thickened slightly (approx. 20-30 minutes).

11. 11

    Serve garnished with fried shallots.