Recipe: Javanese Chicken Curry (Opor Ayam)

JAVANESE CHICKEN CURRY (OPOR AYAM)

1 tablespoon coriander seeds
1 fresh red Holland or Fresno chili, stemmed and cut into chunks
6 shallots, peeled and cut into chunks
2 cloves garlic, peeled
1 piece galangal, about 1 1/2 inches long, peeled and roughly sliced (optional)
1 piece ginger, 2 inches long, peeled and roughly sliced
3 tablespoons peanut oil
1 thick stalk lemon grass, stem end and brittle top cut off
2 pieces cinnamon stick
5 kaffir lime leaves
2 1/2 to 3 pounds skin-on chicken legs, thighs or both (if possible, have thighs cut in half and knuckle cut off legs), patted dry
2 cups unsweetened coconut milk
3/4 teaspoon kosher salt, more to taste.

In a small food processor, whirl coriander seeds until finely ground. Add chili, shallots, garlic, galangal and ginger and process to a smooth paste, adding a tablespoon or so of water if needed. (Ingredients can also be chopped finely, then pounded together in mortar and pestle.)

Heat oil in a large heavy pot over medium heat. When oil is hot enough to gently sizzle a pinch of paste, add all the paste and cook, stirring often, until golden, 5 to 7 minutes. Reduce heat as needed to prevent browning.

Using a heavy object like a glass measuring cup, smash lemon grass stalk, crushing lightly just until bendable. Tie in a knot, pulling gently on both ends. Add to pot with cinnamon and lime leaves. Cook 1 minute more, until cinnamon is fragrant.

Scrape paste to one side and add chicken to pot. Raise heat and brown chicken lightly on both sides, about 10 minutes total. Add 1 cup coconut milk, 1 1/4 cups water and salt, stirring well and scraping up browned bits from bottom of pot. Bring to a gentle simmer and cook uncovered 40 to 50 minutes, until chicken is cooked through and sauce is thickened. Do not boil.

Add remaining coconut milk and heat through. Taste for salt. Let cool slightly and serve.

Yield: 4 to 6 servings
Adapted from source: Cradle of Flavor by James Oseland