Indonesian Chicken Curry (Opor Ayam)
For the original recipe and instructions, see “Indonesian Chicken Curry (Opor Ayam)” at cooking.nytimes.com
Ingredients
- ¼ cup coriander seeds
- 3 tablespoons coconut oil
- 10 small shallots, sliced
- Kosher salt, to taste
- 15 garlic cloves
- 5 candlenuts (or 5 to 10 macadamia nuts)
- 2 to 3 1-inch pieces kaempferia galanga root, peeled (optional)
- ½ tablespoon white peppercorns
- 1 3-inch piece ginger, peeled and lightly smashed to loosen the fibers
- 1 3-inch piece galangal, peeled and lightly smashed to loosen the fibers
- 5 lemongrass stalks, trimmed, smashed and tied into knots
- 10 to 15 fresh or dried salam leaves (Indonesian bay leaves)
- 20 fresh makrut (kaffir) lime leaves
- 1 tomato, chopped (or 1 cup cherry tomatoes)
- 1 8.5-ounce can coconut milk
- ¾ cup chicken stock
- 3 pounds bone-in chicken pieces
Recipe copyright
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