I always like curry, any kind. In Indonesia there are many kind of curries. Chicken curry which is called Opor Ayam in Indonesia, is one of the curry that has sweet and delicious taste. RV can not afford spicy food, therefore I prepare this kind of curry at home. Originally curry is Indian food, but Indonesian modificate it a little bit, I think. That is why Opor Ayam does not have the same taste as Indian curry. I believe Indonesian curry is the best, of course I grow up with it :P!
Usually we eat Opor Ayam with rice as rice is Indonesian staple food. For your information, Indonesian eats rise 2 – 3 times per day, depends on the style of each person. This time I use semolina for variation, also I add merguez sausage (Morrocan susage). Now I have a mix between Indonesian and North African food.
On y va!
- 1 slice of dried galangale
- 1 fresh lemongras
- 1 tea sp of grated turmeric
- 1 tea sp of grated coriander
- 1 tea sp of grated cumin
- 1 tea sp of salt
- 1/2 tea sp of grated pepper
- 1 tea sp of sugar
- 300 gr of boneless chicken breast
- 250 coconut milk
- 2 garlics (grated)
- 2 table sp of cooking oil
- 250 ml of water
How to cook:
- Slice chicken breast into small cubicle, set aside.
- While heating cooking oil in a pan, prepare in a small bowl a mixture of grated garlic, cumin, coriander, turmeric, sugar, salt, and pepper. Add 1/4 cup of water.
- Fried the mixture and mix well, add 1/2 cup of coconut oil, galangale, and lemon grass. Boils until it changes color and smell good. Add chicken, stir well until it changes color.
- Add the rest of coconut oil and water. Stir well until it boils.
- Boil for 10 more minutes. Stir once in a time to avoid the coconut milk breaks apart.
For preparing Semolina:
- Add 150 ml water for 125 gr semolina . Steam for 10 minutes.
For preparing marguez:
- Buy a pack of marguez (normaly consist of 6 pcs), then grilled until they are well cooked.
Serving for 3 people, served while warm.