Opor Ayam | Indonesian Chicken in White Coconut Curry

Coarsely chop the shallots, garlic, candlenuts, and ginger, then put them in a food processor. Add the ground coriander, cumin, turmeric, and white pepper. Blend with two or three 15 ml measures of water until smooth. The paste should be thick enough to fall slowly from a spoon, not runny; if it is too wet, it will take longer to release its oil in the next step.

Heat the oil in a wide pot, add the paste, and stir constantly over medium-low heat. Judge when it is ready by its appearance, not its smell: at first it looks raw and dull; after 10–12 minutes it reduces in volume, darkens, and clear oil begins to separate around the edges. Lightly crush the lemongrass stalks and add them with the bay leaves.

Add the chicken pieces to the pot and turn them until coated on all sides with the paste. The goal is not to brown the chicken; just cook it until the surface turns white and is covered with the paste. Add the salt and coconut sugar now.

Mix 400 ml of the coconut milk with 400 ml water and pour it into the pot. When it comes to a boil, lower the heat and cook with the lid slightly ajar. When the chicken thigh pieces are nearly falling off the bone, check the internal temperature: it should reach 74°C / 165°F at the thickest part of the meat, without touching the bone.

Add the remaining 400 ml of thick coconut milk, turn the heat to its lowest setting, and warm the sauce gently; do not let the pot boil at this stage. Turn off the heat when the sauce lightly coats the back of a spoon. Remove the lemongrass stalks and bay leaves before serving.