OPOR AYAM

1 16-oz. package whole, boneless
chicken breasts, rinsed, patted dry,
and cut into 1 x 2-inch pieces*
1/4 tsp. salt
1 shallot, chopped
4 cloves garlic, minced
4 candlenuts or macadamia nuts, or
8 almonds
1 tsp. ground coriander
3 tbsp. canola oil
1 inch-long piece ginger, peeled and
minced
2 stalks lemongrass, bruised
1 tsp. lime zest
2 salam leaves
1 tsp. sugar
1 14-oz. can reduced-fat coconut
milk
1 tsp. salt
2 cups cooked Thai fragrant rice
(see recipe p. 44)
1. Preheat oven to 375°F. Season chicken pieces with about 1/4 tsp.salt, place in an oiled roasting pan,and bake for 25 to 30 minutes.
2. While the chicken bakes, use a mortar and pestle, blender, or food processor to grind shallot, garlic,nuts, and coriander to a fine paste.
3. Heat canola oil in a wok or skillet over medium-high heat and stir-fry the paste for about 3 minutes. Do not allow it to brown.
4. Remove chicken from oven. Add the chicken pieces, ginger, lemongrass,
lime zest, salam leaves, sugar, coconut milk, and salt to wok. Stir well to coat chicken evenly with sauce.
5. Bring chicken mixture to a boil,then reduce the heat. Simmer uncovered for 30 to 40 minutes, or until sauce is thick. Stir every 5 to 10 minutes.
6. Before serving, remove lemongrass stalks. Serve chicken over rice.