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Malaysian Recipe : Opor Chicken

Preparation time: 30 mins
Cooking time: 30 mins
Serves: 6

Ingredients:

• 1 large chicken, about 1.8 kg, cut into 8 pieces
• 300 g cabbage, cut into large pieces
• ¼ cup oil
• Salt and sugar to taste

Squeeze from 1 coconut:

• 1 cup thick coconut milk
• 1 ½ cup think coconut milk

Ground to a paste:

• 50 g ginger
• 150 g large onions
• 50 g garlic
• 50 g dried chilies

Seasoning:

• 2 tsp ground coriander
• 1 tsp anise powder
• ½ tsp turmeric powder
• 1 ½ tsp pepper

Directions:

1. With ¼ cup oil in a Dutch Oven, fry the ground ingredients and seasoning until it's fragrant.
2. Add the chicken and stir until well-coated with sauce. Add in the thin coconut milk, and cook gently on medium heat for 10 mins.
3. Wash the cabbage and add it in to the chicken. Boil until the chicken is tender. Pour in the thick coconut milk. Simmer until sauce has thickened.
4. Add salt and sugar to taste.
5. Dish and serve topped with fried shallots.