Javanese #chicken #and #coconut #curry #opor #ayam

Taste Magazine
Toasted macadamia nuts upload flavour and texture to the curry paste on this simple gluten-free Indonesian curry.

Featured in Nutrition information, Winter recipes

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90
kgGreen Cayenne Chillies unfastened image
Green Cayenne Chillies unfastened approx. 50g


 Special handy from 07/08/19 to 13/08/19
INGREDIENTS
1 tablespoon macadamia nuts
1 tablespoon entire coriander seeds
140g red Asian shallots, peeled, coarsely chopped
5cm-piece recent ginger or galangal, peeled, chopped
4 big garlic cloves, coarsely chopped
1 recent lengthy red chilli, deseeded, chopped
1 teaspoon grated palm sugar
2 teaspoon water
1 1/2 tablespoon coconut oil
1.2kg fowl pieces
2 lemongrass stalks, bruised, tied right into a knot
5 recent kaffir lime leaves
1 cinnamon stick
2 x 270ml cans coconut milk
Fried shallots, to serve (optional)
Sliced red chilli, to serve (optional)
Turmeric rice, to serve (see notes)
Lime wedges, to serve (optional)
Select all ingredients
ADD TO SHOPPING LISTSHOP INGREDIENTS NOW AT COLES PRINT RECIPE
METHOD
Step 1
Heat a heavy-based casserole dish over medium-high heat. Cook the macadamia nuts and coriander seeds, stirring, for 2 minutes or till aromatic. Transfer to a mortar and use a pestle to pound till coarsely crushed.
Step 2
Process macadamia mixture, shallot, ginger, garlic, chilli, sugar and water in a meals processor till finely chopped. Season.
Step 3
Heat 2 tsp oil within the casserole dish over medium-high heat. Season the chicken. Cook in 2 batches, turning, for 8 minutes or till browned. Transfer to a plate. Drain off extra oil.

TASTE.COM.AU0:50
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Cut a fowl into 8 separate items with this speedy how-to video
Step 4
Heat the final oil within the casserole dish over medium-low heat. Cook the shallot mixture, lemongrass, kaffir lime leaves and cinnamon, stirring, for 5 minutes or till aromatic. Add the chicken. Turn to coat. Add the coconut milk. Reduce warmth to low. Cook, covered, stirring occasionally, for 30 minutes or till the fowl is tender. Simmer, uncovered, for 5 minutes or till the sauce has thickened slightly.
Step 5
Sprinkle with the fried shallots and chilli, if using. Serve with turmeric rice, and lime wedges if using.

NUTRITION
4296 kj
ENERGY 73g
FAT TOTAL 39g
SATURATED FAT 5g

FIBRE 55g

PROTEIN 36g
CARBS (TOTAL)
All nutrition values are per serve
NOTES
For turmeric rice, upload 1/2 tsp flooring turmeric to the rice on the start of cooking. To freeze for as much as 2 months, cool to room temperature and move to an hermetic container.

Author: Katrina Woodman Image credit: Jeremy Simons Publication: Taste Magazine


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