Gluten-Free Opor Ayam (Chicken in Coconut Milk)

Ingredients

• 2 lbs Chicken Pieces
• 2 cans Coconut Milk
• 4 cloves Garlic
• 4 Shallots
• 3 Candlenuts
• 1 tsp Coriander
• 1/2 tsp Cumin
• 1 inch Galangal
• 1 stalk Lemongrass
• 2 Bay Leaves
• 1 tbsp Tapioca Starch
• 1 tsp Salt

Instructions

1. 1In a blender or food processor, combine the 4 cloves of garlic, 4 shallots, 3 candlenuts, 1 tsp coriander, and 1/2 tsp cumin. Blend until you have a smooth paste.
2. 2Heat a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the spice paste and cook, stirring constantly, for 2-3 minutes until it smells fragrant.
3. 3Add the 2 lbs of chicken pieces to the pot. Increase the heat to medium-high (375°F / 190°C) and sear the chicken on all sides for about 5-7 minutes until lightly browned.
4. 4Pour in the 2 cans of coconut milk. Add the 1 inch of galangal (bruised or sliced), 1 stalk of lemongrass (bruised or sliced), and 2 bay leaves. Stir everything together and bring the mixture to a gentle simmer.
5. 5Reduce the heat to low (275°F / 135°C), cover the pot, and let it simmer for 30-35 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
6. 6In a small bowl, whisk together the 1 tbsp tapioca starch with 2 tbsp of water until smooth, creating a slurry. Pour this slurry into the simmering stew and stir well to combine.
7. 7Continue to simmer the stew, uncovered, for another 5-10 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Stir in the 1 tsp of salt.
8. 8Remove and discard the galangal and lemongrass stalks before serving. Serve the Opor Ayam hot, ideally with steamed rice.

Substitutions

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