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What You Need:
(To Serve: 4 to 6)
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¼ cup unsalted blanched almonds
½ cup water
3 tablespoons vegetable oil
1 cup finely chopped onions
1 teaspoon finely chopped garlic
2 blades of fresh lemon grass, tied together, or ¼ teaspoon powdered sereh(see Glossary)
1 tablespoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground laos (see Glossary)
2 teaspoons salt
½ teaspoon white pepper
A 3- to 3½ -pound chicken, cut into 6 to 8 serving pieces
2½ cups fresh coconut milk made from 2½ cups coarsely chopped coconut and 2½ cups hot water
2 tablespoons tamarind water
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. Spread the almonds in one layer in a shallow baking dish and, stirring occasionally, toast them in the middle of the oven for 8 to 10 minutes, or until they are lightly browned.
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2. Add the water to the almonds and puree them in an electric blender, or pulverize the nuts with a nut grinder or mortar and pestle, then stir in the water.
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3. In a heavy 3- to 4-quart saucepan, heat the oil over moderate heat until a light haze forms above it. Drop in the onions and garlic and, stirring occasionally, cook for 5 minutes, or until they are soft and transparent but not brown. Watch the onions carefully for any sign of burning and regulate the heat accordingly.
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4. Stir in the lemon grass or powdered sereh, coriander, cumin, laos, salt and pepper and, when they are well mixed, add the chicken. Turning the pieces frequently, cook over moderate heat for about 10 minutes, or until the chicken is a delicate golden color.
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5. Pour in the almond mixture and the coconut milk and, stirring constantly, cook over moderate heat until bubbles appear around the edge of the pan. Do not let the coconut milk boil, or it may curdle.
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6. Reduce the heat to low, cover the pan partially, and simmer for about 30 minutes, or until the chicken is tender but not falling apart. Mix in the tamarind water and remove the blades of lemon grass, if you are using it. Taste for seasoning.
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7. To serve, arrange the chicken attractively in a deep, heated platter and pour the cooking sauce over it. Opor Ajam is traditionally accompanied by hot boiled rice.
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