Opor Ayam Panggang - Improving Leftover Opor Ayam

I wanted to spice up the leftover opor from the night before, but didn't want to...

- buy more ingredients
- do more chopping, slicing and dicing
- turn on the stove
- wash another pot

...in other words, didn't wanna do anything more complicated than dumping a pot into my oven.

So there you go...

Opor Ayam Panggang (Grilled Chicken in Coconut Milk and Spices)

Before:
A pot of Opor Ayam

Creamy? Yep...but I need something that'll punch me on my face the next day, thus...

After:
Grilled Opor Ayam

Why does with golden bits look sexier...
It tasted a lot better too!
The golden part of the chicken turned crispy while the parts buried in coconut milk stayed juicy, tender and bursting with flavors!

Recipe
(serves 4)
- 3 boneless chicken thigh fillet (I removed the skin, cut into bite sized chunks)
- 4 cloves of garlic, crushed
- 4 cloves of shallot, thinly sliced
- 1 stalk lemongrass, chop into 5 cm long pieces and crushed
- 2 cm ginger, crushed
- 1 tsp ground corriander seeds
- 1 tsp cumin
- 200 ml coconut milk
- salt, pepper, sugar, olive oil

Saute garlic, shallot, ginger and lemongrass in hot oil, add chicken pieces, season with ground corriander seeds, cumin, cook until almost done, add coconut milk, add salt, pepper and sugar. You can already eat this, or set aside, let cool and refrigerate overnight to make a golden brown version like mine.

The next day, preheat oven to 220C, pour opor ayam to an oven proof container, grill until the top of the chicken turns golden brown (if you left the skin on, grill the chicken skin up, until the skin turns crispy). Garnish with freshly chopped corriander. Devour with rice or mop the creamy gravy with a baguette.

I wish spicing up my appearance is as easy as dumping something into a hot oven, no diet/exercise required...sigh...