Opor Agam (coconut Chicken) Recipe

Opor Agam (coconut Chicken) Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
3 lbs: Chicken legs -or-,
1/4 tsp: Finely snipped dried,
3 lbs: Chicken cut up,
-lemongrass -or-,
2 tbsp: Cooking oil,
1 tsp: Finely shredded lemon peel,
1/4 cup: Macadamia nuts,
2 cup: Coconut milk,
1 large: Onion, chopped
1 tsp: Sugar,
2 Cloves: garlic, minced
1/2 tsp: Salt,
1 tsp: Ground coriander,
1/4 tsp: Ground red pepper, (up to 1/2
1 tsp: Grated gingerroot,
-t),
1/2 tsp: Ground cumin,
1 tsp: Tamarind paste,
1/4 tsp: Ground turmeric,
1 tbsp: 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 1 1/3 cups). Strain sauce, if desired. Spoon
sauce over chicken. Serve with hot cooked rice.

Makes 6 servings


Source from luhu.jp