Opor Ayam

Per serving

Calories

480

Protein

34 g

Carbs

10 g

Fat

34 g

Fibre

1 g

Vitamins and minerals, % of a day’s needs

• Iron43%
• Vitamin D1%
• B1228%
• Zinc53%
• Magnesium37%
• Omega-313%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 400 g Chicken thighs
• 400 ml Coconut milk
• 4 whole Shallots
• 4 Garlic cloves
• 20 g Ginger
• 1 tsp Turmeric powder
• 10 g Galangal
• 1 stalk Lemongrass

Method

1. 1

   Peel and roughly chop shallots, garlic, ginger, and galangal. Add to blender with turmeric and 2 tbsp water. Blend until smooth paste forms.

2. 2

   Heat 1 tbsp oil in a large pot over medium heat. Add spice paste and fry for 5 minutes, stirring constantly, until it darkens and becomes fragrant.

3. 3

   Add chicken thighs to pot and stir well, coating each piece in the spice paste. Bruise lemongrass and add to pot. Cook for 5 minutes.

4. 4

   Pour in coconut milk and add a pinch of salt. Bring to a boil, then reduce heat to low and simmer gently for 25 minutes, stirring occasionally, until chicken is very tender and sauce is creamy.

5. 5

   Remove lemongrass. Taste and adjust seasoning. Ladle chicken and sauce into bowls. Serve with steamed rice.