{"id":3614,"date":"2016-02-05T14:56:20","date_gmt":"2016-02-05T19:56:20","guid":{"rendered":"https:\/\/apa.si.edu\/picklesandtea\/?p=3614"},"modified":"2016-02-06T15:11:47","modified_gmt":"2016-02-06T20:11:47","slug":"chicken-in-white-curry-opor-ayam","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/chicken-in-white-curry-opor-ayam\/","title":{"rendered":"Indonesian White Chicken Curry (Opor Ayam)"},"content":{"rendered":"

\"Indonesian<\/a><\/p>\n

Heady spices like coriander and cumin mingle with coconut milk in this lovely chicken curry, one of my favorite childhood dishes. I\u2019ve tweaked it a little to make it simpler to prepare but don\u2019t worry, it\u2019s just as tasty. The slow oven technique (thank you Jamie Oliver<\/a> and TheKitchn.com<\/a> for sparking the idea!) mimics my mom\u2019s more traditional method–she slow-braises her chicken on the stovetop for hours until the meat is fall-off-the-bone tender! Don\u2019t crank up the temp too high or the coconut milk will curdle. You can also add green beans and carrots for a no-fuss veggie accompaniment to the meal.<\/p>\n

Ingredients:
\n2 teaspoons coriander seeds
\n1 teaspoon black peppercorns
\n\u00bc teaspoon cumin seeds
\n2 whole cloves<\/p>\n

1 (3-1\/2 to 4) pound chicken
\nFine sea salt
\n1 (13.5-ounce) can coconut milk
\n1 can water
\n1 tablespoon + 1 teaspoon sugar
\n6 cloves garlic, smashed and peeled
\nChubby 1\/2-inch piece fresh ginger, sliced into 4 pieces
\n2 ounces shallots, roughly chopped
\n1 stalk lemongrass, prepped<\/a>
\n6 to 8 dried chilies<\/p>\n

Garnish:
\nCilantro
\nParsley
\nGreen onions
\nFried shallots<\/p>\n

Directions:
\nPreheat your oven to 300 degrees F.<\/p>\n

Preheat a small cast-iron skillet for 2 to 3 minutes on high, or until smoking. Reduce the heat to medium and add the black peppercorns, coriander and cumin. Toast until aromatic and beginning to brown, about 2 minutes. Take off the heat and let cool. Grind the spices in a spice grinder or with a mortar and pestle. Or put the whole spices in a spice bag.<\/p>\n

Pour the coconut milk and water into a large Dutch oven or cocotte large enough to fit the chicken. Add the ground spices, salt, and sugar, and stir to mix. Drop in the garlic, ginger slices, shallots, lemongrass, and dried chilies.<\/p>\n

Rub 1 teaspoon salt all over the chicken and place it in the Dutch oven breast side-up.<\/p>\n

Cover and slow-braise in the oven for 2 to 2-1\/2 hours, carefully flipping the chicken halfway, until the chicken measures 165 degrees F on a meat thermometer and is extremely tender. Garnish with cilantro, parsley and\/or green onions, and fried shallots. Serve with steamed rice or noodles.<\/p>\n

Notes:
\nWhole spices offer the best flavor but if you have ground spices in the pantry, by all means use them. However, ground and whole spices aren\u2019t 1:1 in weight or volume. It all depends on the spice but for e.g., 1 teaspoon coriander seeds equals about 3\/4 teaspoons ground. This web site<\/a> has conversion recommendations.<\/p>\n

~~~<\/p>\n

For the printable recipe:<\/p>\n[yumprint-recipe id=’25’]\n","protected":false},"excerpt":{"rendered":"

Heady spices like coriander and cumin mingle with coconut milk in this lovely chicken curry, one of my favorite childhood dishes. I\u2019ve tweaked it a little to make it simpler to prepare but don\u2019t worry, it\u2019s just as tasty. The slow oven technique (thank you…<\/p>\n","protected":false},"author":1,"featured_media":3620,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[612,18,74,31],"tags":[233,851,268,843,850],"class_list":["post-3614","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-braising","category-entrees","category-indonesian","category-poultry","tag-chicken-curry","tag-coconut-chicken","tag-indonesian-cuisine","tag-opor-ayam","tag-oven-braised-chicken"],"yoast_head":"\nIndonesian White Chicken Curry (Opor Ayam) - Pickles and Tea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/apa.si.edu\/picklesandtea\/chicken-in-white-curry-opor-ayam\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Indonesian White Chicken Curry (Opor Ayam) - Pickles and Tea\" \/>\n<meta property=\"og:description\" content=\"Heady spices like coriander and cumin mingle with coconut milk in this lovely chicken curry, one of my favorite childhood dishes. 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