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KUSUMO FAMILY – GRANBY, MA
“This is Edward’s favorite food; he prefers this dish for his birthday for its rich flavor from the coconut milk and aromatic spices.” HENDRO KUSUMO
INDONESIAN WHITE CURRY CHICKEN (OPOR AYAM)
INGREDIENTS
For spices:
10 shallots
5 cloves garlic
1 inch ginger root
1⁄2 inch galangal root
1 tbsp. ground coriander
1⁄2 tsp. ground cumin
1 1⁄2 tsp. ground white pepper
Salt, to taste
For chicken:
2 tbsp. canola oil
2 stalks lemongrass (white part only, and bruised)
6 kaffir lime leaves, bruised or torn
3 bay leaves
3 lbs. chicken, any cut 3 cups coconut milk
2 cups water
1 Combine all spice ingredients in a 3 blender until smooth consistency.
Add chicken and stir until mixed well. Cook about 5 minutes.
Set aside.
2 Heat oil in a pan and cook the spice mixture until fragrant. Add lemon- grass, lime leaves and bay leaves.
4 Add coconut milk and water. Let simmer until chicken is cooked
and tender. Garnish with fried shallots (these can be store-bought) and serve with jasmine rice.
Serves 5.
54
