Javanese Chicken and Coconut Curry (opor Ayam)


Toasted macadamia nuts add flavour and texture to the curry paste in this easy gluten-free Indonesian curry.

What you will need

1 tablespoon macadamia nuts

1 tablespoon whole coriander seeds

140g red Asian shallots, peeled, coarsely chopped

5cm-piece fresh ginger or galangal, peeled, chopped

4 large garlic cloves, coarsely chopped

1 fresh long red chilli, deseeded, chopped

1 teaspoon grated palm sugar

2 teaspoon water

1 1/2 tablespoon coconut oil

1.2kg chicken pieces

2 lemongrass stalks, bruised, tied into a knot

5 fresh 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)


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