Opor is of Indonesian origin and is a milder kind of curry. Traditionally, the spice blend is boiled rather than being pre-fried in oil. It has a subtle taste of coconut milk with hints of tartness from the sour star fruit and tamarind. An interesting touch comes from the final addition of fried grated or desiccated coconut.
Ingredients: (Serves 4)
- 4 chicken legs
- 500 ml/16 fl oz/2 cups coconut milk
- 2 lime leaves
- 2 stalks lemon grass
- 5 ml/1 teaspoon salt
- 30 ml/2 tablespoons tamarind concentrate
- 5 ml/1 teaspoon sugar
- 4 sour star fruit (carambola)
- 30 ml/2 tablespoons desiccated (dry unsweetened shredded) coconut
For the spice paste:
- 2 red chilies, seeded and chopped
- 5 candlenuts
- ½ large onion, chopped
- 3 garlic cloves, chopped
- 30 ml/2 tablespoons ground cilantro (coriander)
- 5 ml/1 teaspoon ground fennel
- 2 thin slices galangal
- 25 g/1 oz shrimp paste
Method:
Separate each chicken leg into a thigh and a drumstick, and remove the skin if desired. Put the coconut milk in a large pan, add the pieces of chicken and bring to the boil.
Grind the spice paste ingredients until fine and add to the pan with the lime leaves, bruised 5cm/2.5 inch root ends of the lemon grass, salt, tamarind and sugar. Simmer for 20 minutes.
Slice each sour star fruit into two lengthways, remove the pith and add to the pan. Simmer for a further 10 minutes.
While the chicken is cooking, dry fry the desiccated coconut in another pan until it is light brown. When the chicken is cooked, sprinkle the coconut over the dish and serve immediately.