Javanese chicken and coconut curry (opor ayam)

Ingredients

1 tbsp macadamia nuts

1 tbsp whole coriander seeds

140g red Asian shallots

5cm-piece fresh ginger

4 large garlic cloves

1 fresh long red chilli

1 tsp grated palm sugar

2 tsp water

1 1/2 tbsp coconut oil

1.2kg chicken pieces

2 lemongrass stalks

5 fresh kaffir lime leaves

1 cinnamon stick

2 x 270ml cans coconut milk or 200g milk

Fried shallots (optional)

Sliced red chilli (optional)

Lime wedges(optional)

Energy: 4296 kj

Protein: 55g

Total Fat: 73g

Saturated: 39g

Carbohydrate: 36g

Dietary Fiber: 5g

Servings: 4

Prep Time: 70 Minutes

Heat a heavy-based casserole dish over medium-high heat. Cook the macadamia nuts and coriander seeds, stirring, for 2 minutes or until aromatic. Transfer to a mortar and use a pestle to pound until coarsely crushed.

Process macadamia mixture, shallot, ginger, garlic, chilli, sugar and water in a food processor until finely chopped. Season.

Heat 2 tsp oil in the casserole dish over medium-high heat. Season the chicken. Cook in 2 batches, turning, for 8 minutes or until browned. Transfer to a plate. Drain off excess oil.

Heat the remaining oil in the casserole dish over medium-low heat. Cook the shallot mixture, lemongrass, kaffir lime leaves and cinnamon, stirring, for 5 minutes or until aromatic. Add the chicken. Turn to coat. Add the coconut milk. Reduce heat to low. Cook, covered, stirring occasionally, for 30 minutes or until the chicken is tender. Simmer, uncovered, for 5 minutes or until the sauce has thickened slightly.

Sprinkle with the fried shallots and chilli, if using. Serve with turmeric rice, and lime wedges if using.

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