Opor Kutai - in seasoned coconut milk braised chicken

Ingredients

• 1chicken
• 200 ggrated coconut
• 5kaffir lime leaves
• 2, white partslemongrass stalks
• 1,300 mlcoconut milk
• 1 tbsptamarind water
• 3 tbspoil
• 9shallots
• 6 clovesgarlic
• 5roasted candlenuts
• 1 tbsptoasted coriander seeds
• ½ tsptoasted cumin seeds
• 2 cmturmeric
• 3 cmginger
• 2 tspsalt
• 1 tbsppalm sugar
• 1 tbspfried shallots

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into pieces. Toast the grated coconut until brown and oily, then pound or grind it finely. Pound or grind the shallots, garlic, candlenuts, coriander, cumin, turmeric, ginger, salt and palm sugar into a paste.

2. 2

   Fry the spice paste

   Heat the oil in a pan. Add the spice paste, kaffir lime leaves and lemongrass, and fry for 6 minutes.

3. 3

   Brown the chicken

   Add the chicken to the pan and fry until its colour changes.

4. 4

   Braise in coconut milk

   Pour in the coconut milk and cook the chicken until tender.

5. 5

   Thicken the sauce

   Add the ground toasted coconut and tamarind water, then mix well. Cook until the sauce has thickened.

6. 6

   Finish and serve

   Sprinkle the fried shallots over the dish and serve.

What is Opor Kutai?

Opor is an Indonesian preparation of meat cooked in a seasoned coconut-milk sauce. This version is named for Kutai, a region in East Kalimantan, and combines chicken with aromatic spices and toasted coconut.

Toasted coconut is the detail that gives this recipe its character: it is ground and added to the braising liquid, helping the sauce become fuller and thicker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The coconut milk, oil and grated coconut contribute much of the dish’s fat, while the chicken provides protein. Coconut milk and palm sugar also contribute carbohydrates; serve with a moderate portion of rice and add vegetables to balance the plate.

Build the spice base

Spice paste: Shallots, garlic, candlenuts, coriander, cumin, turmeric, ginger, salt and palm sugar are ground together, so their flavours can mingle as they fry.

Aromatics: Kaffir lime leaves and lemongrass fry alongside the paste, adding citrusy fragrance to the coconut-rich sauce.

Toast the coconut carefully

Toasting: Cook the grated coconut until it is brown and oily, as directed, then grind it finely. Keep an eye on it while toasting so it browns rather than burns.

Texture: A fine grind is easier to mix evenly into the sauce. The coconut is added after the chicken has cooked until tender.

Braise until tender

Chicken: Fry the pieces with the spice paste until their colour changes before adding the coconut milk. Then let them cook in the liquid until tender.

Timing: The method gives a 6-minute fry for the paste but does not specify a separate braising time. Use tenderness, rather than a fixed duration, as the cue to move on.

Get the sauce consistency right

Tamarind water: Stir it in with the ground coconut, mixing thoroughly so both are distributed through the sauce.

Thickness: Continue cooking until the sauce has thickened. The recipe does not specify reducing the liquid by a particular amount.

Serve it as a meal

Rice: Serve the chicken and sauce with rice to make a satisfying plate and provide a mild base for the fragrant seasoning.

Finish: Scatter the fried shallots over the top just before serving for a savoury garnish.

Recipe notes & tips

• Cut the chicken into pieces of a similar size so they cook at a comparable pace.
• Grind the spice ingredients into a smooth paste for even cooking.
• Fry the spice paste with the leaves and lemongrass for the full 6 minutes.
• Toast the coconut until brown and oily, watching closely to prevent it from burning.
• Stir well after adding the coconut and tamarind water so they blend into the sauce.
• Wait for the sauce to thicken before finishing with fried shallots.

Variations

• Adjust the aromatics: Use more or fewer kaffir lime leaves to suit your preference.
• Change the garnish: Leave off the fried shallots if you prefer a simpler finish.
• Serve with rice: Add steamed rice alongside to soak up the coconut sauce.
• Add vegetables: Serve cooked vegetables on the side for a more varied plate.

Common mistakes to avoid

• Burnt coconut: Toast it until brown and oily, keeping a close watch as it cooks.
• Coarse spice paste: Grind or pound the bumbu finely so it cooks evenly.
• Rushed braising: Keep cooking in the coconut milk until the chicken is tender.
• Thin sauce: Continue cooking after adding the coconut and tamarind water until it thickens.
• Uneven mixing: Stir thoroughly after adding the ground coconut and tamarind water.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, stirring the sauce as it warms.

Frequently asked questions