Opor Ayam with Rice

Ingredients

Quantities are for one portion.

• 150 gchicken breast, diced
• salt and pepper to taste
• 1onion, finely minced
• 50 mlcoconut milk
• 70 gwhite rice
• 1 tspground coriander
• 1 tspground cumin
• 2garlic cloves, minced
• 1lemongrass stalk, bruised

Method

1. Boil the dry white rice evenly in salted water until tender, then set aside.
2. Heat a shallow pan and briefly dry-toast the ground coriander and cumin until aromatic. Set the spices aside.
3. In the same pan, cook the minced onion and garlic in a splash of oil until exceedingly soft and fragrant.
4. Add the diced chicken breast and the bruised lemongrass stalk, cooking until the chicken turns opaque.
5. Stir in the toasted spices, the coconut milk, salt, and pepper.
6. Simmer the curry softly, ensuring the coconut milk does not boil, until the chicken is tender.
7. Discard the lemongrass stalk and serve the pale, comforting curry beside the white rice.