Scavenged Chicken to Javanese Chicken Curry

It took me a long time to find a recipe to use for 3 pounds of scavenged chicken legs and thighs I bought on Labor Day at GIANT (Original price: $6.26  Reduced price: $4.20).  It seems I only cook whole chicken and boneless, skinless breasts, so buying bone-in pieces is a real departure for me (it also doesn't help that I didn't eat any chicken at all from 2000-2008, so I have little experience cooking it relative to other meat).


This recipe for Javanese Curry Chicken that I downloaded in 2006 from the NYT is the one I finally chose.  I will use dried kaffir lime leaves that I brought home from a Belfast Marks and Spencer back in May, and I got frozen chopped lemon grass and whole knobs of frozen galangal from the Asian grocery around the corner.  I have cut the oil down from 3 to 2 tablespoons, subbed light coconut milk for regular, and removed as much skin and fat as possible from the chicken.


Note to self: cook more Asian food to use that grocery more extensively!

Javanese Chicken Curry (Opor Ayam) Adapted from NYT

Time: 1 hour

Serves 4 to 6
Per serving (@ 5 servings):  318 calories, 37 g protein, 1.2 g carbs, 16.8 g fat

1/2 tablespoon ground coriander

2 fresh cayenne or other hot pepper, cored, seeded, and chopped

6 shallots, peeled and cut into chunks

2 cloves garlic, peeled

1 piece galangal, about 11⁄2 inches long, peeled and roughly sliced (optional)

1 piece ginger, 2 inches long, peeled and roughly sliced

2 tablespoons sunflower oil (or other oil suitable for high heat)

2 tablespoons chopped frozen prepared lemongrass

2 pieces cinnamon stick

5 dried kaffir lime leaves

21⁄2 to 3 pounds skinless chicken legs, thighs or both (if possible, have thighs cut in half and knuckle cut off legs), patted dry

1.5 cups unsweetened light coconut milk (1 can)

3⁄4 teaspoon kosher salt, more to taste

1. In a small food processor, combine coriander, 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.)

2. 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.

3. Add lemongrass to pot with cinnamon and lime leaves. Cook 1 minute more, until cinnamon is fragrant.

4. 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.

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