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OPOR AGAM (COCONUT CHICKEN)

Category:    Chicken
Yield: 6 servings
 
      3 lb Chicken legs -or-                 1/4 ts Finely snipped dried
      3 lb Chicken cut up                           -lemongrass -or-
      2 tb Cooking oil                         1 ts Finely shredded lemon peel
    1/4 c  Macadamia nuts                      2 c  Coconut milk
      1 lg Onion, chopped                      1 ts Sugar
      2    Cloves garlic, minced             1/2 ts Salt
      1 ts Ground coriander                  1/4 ts Ground red pepper (up to 1/2
      1 ts Grated gingerroot                        -t)
    1/2 ts Ground cumin                        1 ts Tamarind paste
    1/4 ts Ground turmeric                     1 tb Water
 
  hot cooked rice
  
  In a large skillet brown chicken pieces on both sides in hot oil for 15
  minutes; remove from skillet.  Set chicken aside, reserving one tablespoon
  drippings.  Meanwhile, place nuts in blender container or food processor
  bowl.  Cover an dblend till finely ground.  In reserved drippings, cook the
  onion, garlic, coriander, gingerroot, cumin, turmeric, and lemongrass or
  lemon peel, till onion is tender but not brown.  Stir in the ground nuts,
  coconutmilk, sugar, salt and red pepper.  Return the chicken to skillet.
  Cover and simmer for 20 minutes or till chicken is tender. Transfer chicken
  to a serving platter and keep warm.  Stir together the tamarind and water.
  Stir into the sauce.  Gently boil the sauce till thickened and reduced
  (should measure about 1 1/3 cups).  Strain sauce, if desired. Spoon sauce
  over chicken.  Serve with hot cooked rice.
  
  Makes 6 servings
 

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