Opor Ayam (Chicken in Coconut Milk)

• 300 g Jasmine rice
• 2 tbsp Vegetable oil
• 4 Shallot
• 4 cloves Garlic
• 20 g Ginger root
• 2 pieces Lemongrass
• 2 tsp Ground coriander
• 1 ½ tsp Ground turmeric
• 800 g Chicken thighs, bone-in, skin-on
• 800 ml Coconut milk
• 250 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Rinse the jasmine rice until the water runs mostly clear, then cook it in a rice cooker or saucepan according to the packet instructions. Keep warm while you make the opor ayam.
2. Peel and finely slice the shallots. Peel and finely chop the garlic and ginger, then bruise the lemongrass by bashing it with the side of a knife and tie each piece in a loose knot if possible.
3. Heat the vegetable oil in a large pot over medium heat. Add the shallots and cook for 3 to 4 minutes until softened, then stir in the garlic and ginger for 1 minute until fragrant.
4. Stir in the ground coriander, ground turmeric, fine sea salt and black pepper, and cook for 30 seconds to bloom the spices. Add the chicken thighs and turn them in the spiced aromatics for 2 to 3 minutes to coat well.
5. Pour in the coconut milk and water, then add the lemongrass. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 25 to 30 minutes, turning the chicken once or twice, until the chicken is tender and the sauce is rich.
6. Taste and adjust the seasoning with a little more fine sea salt if needed. Serve the chicken and coconut sauce over the warm jasmine rice, removing the lemongrass before serving.

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