Back to 4 servings chicken 3 lb bone-in chicken pieces (drumsticks, thighs, or a cut-up whole chicken), dark meat gives more flavor 1 teaspoon salt, plus more to taste 0.5 teaspoon white pepper spice paste 5 shallots, peeled and chopped 4 cloves garlic, peeled and chopped 4 candlenuts (kemiri), or 8 macadamia nuts 1.5 inch fresh galangal (lengkuas), sliced; use 1 tablespoon ground if you have it 1 inch fresh turmeric, or 0.5 teaspoon ground turmeric 1 teaspoon ground coriander, or 2 teaspoons coriander seeds, toasted and ground 0.5 teaspoon ground cumin stew 3 tablespoons neutral oil, such as vegetable or peanut oil 2 stalks lemongrass, bruised 3 kaffir lime leaves, fresh 2 Indonesian bay leaves (daun salam), or 1 regular bay leaf 2 cups full-fat coconut milk, divided 1 cup water, more if needed serving fried shallots, to garnish, optional steamed white rice or ketupat, to serve
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Blend the shallots, garlic, candlenuts, galangal, turmeric, ground coriander and cumin into a smooth paste, adding a splash of water as needed to get it moving.2 Step 2: Season the chicken all over with the salt and white pepper and set aside while you make the paste.3 Step 3: Heat the oil in a heavy pot over medium heat. Fry the spice paste, stirring often, for 5 to 7 minutes until fragrant, darker, and the oil separates from it.4 Step 4: Add the bruised lemongrass, lime leaves and bay leaves and cook for about 1 minute, until fragrant.5 Step 5: Add the chicken and stir to coat in the paste. Cook uncovered for about 5 minutes, turning the pieces; they should lose their raw color but not brown.6 Step 6: Pour in 1 cup of the coconut milk and the water, stirring gently so the coconut milk does not break. Bring to a gentle simmer.7 Step 7: Partly cover and simmer on low for 30 to 40 minutes, stirring now and then, until the chicken is cooked through and tender and no longer pink at the bone, reaching 165°F (74°C) in the thickest part. Do not let it boil hard.8 Step 8: Stir in the remaining 1 cup of coconut milk and warm through for about 2 minutes without boiling. Taste and add salt as needed; if too thick, add a little warm water.9 Step 9: Turn off the heat and let the stew rest for about 10 minutes so the flavors meld. Garnish with fried shallots and serve with rice or ketupat.getsaucepan.com/r/83e7c7cc-9476-503d-9736-f6a892a86aec
Cook this in Saucepan Opor Ayam (Indonesian Coconut Chicken) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
