Opor chicken (thin coconut stew)
Chicken simmered in a diluted-coconut yellow spice base — savoury without frying.
Method
- Sauté the spice base (shallot, turmeric, coriander) until cooked and oily — raw spice tastes "raw" on the tongue.
- Add chicken, stir until the colour turns, pour diluted coconut milk + bay leaf + galangal.
- Simmer medium heat 25–30 min until the core reaches ≥74 °C — stir periodically so the coconut milk does not split.
Quality & safety
Thin coconut milk still spoils fast at ambient — serve ≤3 h ≥60 °C. Chicken core ≥74 °C mandatory; fully cooked spice is both a flavour and a safety marker.
Production scaling
Chicken and coconut milk linear ×N; spice f=0.9. For large N split across pots — one giant tank cannot be stirred evenly and the coconut milk splits at the bottom.