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Opor Sauce

50 gr    shallots 

50 gr    garlic 

20 gr   candlenuts 

15gr   galangal

7 gr    ginger

7 gr   turmeric 

3 gr   cardamom 

4 gr coriander 

2 gr  pepper 

2 sticks lemongrass 

3 pieces orange leaves 

4 pieces bay leaves 

2 pieces chicken thigh

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Stir fried vegetables

30 gr  carrots 

30 gr cassava leaves 

30 gr green peas 

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Method

1. Sauté all the spices except the lime leaves, bay leaves & lemongrass.

2. ⁠Once sautéd remove from heat and grind the spices.

3. ⁠Then sauté the ground spices together with the bay leaves, lime leaves and lemongrass, then add the chicken thighs.

4. ⁠Once boiling add 500 ml water and 300 ml coconut milk.

5. ⁠Simmer and season until the sauce thickens, then remove from heat.

6. ⁠Sauté the vegetables in a pan: carrots, cassava leaves, green peas, onion and garlic. Add pepper and salt to taste. 

7. Plate the vegetables and chicken curry and serve hot.

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