Pronounced "OP-or, EYE-yam" (ayam means chicken)
This is a pale, mild curry and is so easy to make. For people who are not sure how to cook with lemongrass: take the whole stalk and bash it solidly with a rolling pin before chucking the whole lemograss stalk into the curry. That releases the flavour but keeps it intact enough for you to take it out before serving. That way no one tries to eat the lemongrass.
Ingredients:
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground cloves
1/2 tsp ground turmeric
1/4 tsp chilli powder
3 tbsp oil
4 cloves of garlic (crushed)
1 inch piece of root ginger finely chopped
2 medium onions
1 stalk of lemongrass
1- 1.5kg chicken cut into pieces (on the bone is best)
2 bay leaves or daun salem
1 can coconut milk
1 tbsp lemonjuice
Combine the first five ingredients in some of the oil to make a paste. the rest of the oil heat in a frying pan or wok and fry the onion, garlic and ginger until the onion is soft. add the spice paste you just made along with the chicken and stir until it's all evenly coated. Add the lemongrass, daun salem leaves and coconut milk and bring to a gentle boil. Reduce the heat and let it simmer for 50 minutes until the chicken is nice and tender and the sauce has thickened. Stir in the lemon juice and add salt
