Indo Opor Ayam
  • ½ packet Dancing Chef Yellow Curry Paste
  • ½ packet Dancing Chef Indonesian Curry Paste   
  • 1medium chicken cut into 4 quarters (Marinated with ½ packet of Yellow Curry Paste and ½ Indonesian Curry Paste for 20 minutes)
  • 2 tbsp cooking oil
  • 1 stalk lemongrass, cut slant sections
  • 2 large Bombay onions, cut quarters
  • 2 pieces Salam leaves or Bay leaves
  • 4 tbsp toasted coconut flakes
  • 200 ml hot water
  • 250 gm coconut cream   
4  fresh red chillies, coarsely pounded with 3 tbsp crushed fried shallot flakes
Yellow Curry Paste
1.  Heat oil in the wok, fry lemongrass and Bombay onions until fragrant.
2.  Add in marinated chicken pieces and the curry paste on the plate. Toss briefly over high heat. Add in Salam leaves, mix well to combine.
3.  Add hot water and bring to the boil.  Bring to a gentle simmer and cook  uncovered 15 to 20 minutes, until chicken is cooked through.
4.  Finally add in coconut milk, coconut flakes and simmer for about 10 minutes. Garnish Indo Opor Ayam and serve hot with pineapple rice or nasi kunyit.