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Recipe for :

Lombok Chicken Curry - Opor Manuk

Seasoned PioneersThis recipes comes Seasoned Pioneers who are suppliers of spices, herbs, etc online. In their own words:

"Our ingredient range is exceptional, featuring over one hundred exotic spices, herbs, peppercorns, chillies, and other specialist ingredients, including many fully certified organic lines. To ensure authenticity we produce our spice blends in-house by hand to strictly original recipes.

Selected spices are dry-roasted together to fully release and marry their flavours and aromas".

To visit the web site < click here >

Richly spiced and varied, the cuisine of Indonesia reflects the diverse nature of its many islands.

The fiery heat of chillies is tempered by aromatic herbs together with sour limes and tamarind. Spicy relishes known as sambals feature heavily, uniquely Indonesian combinations of chillies, coconut and trasi.


1/ 2 tsp White Cumin Seeds
1 tsp Green Peppercorns
4 Cloves
1" Cinnamon Bark
1 roughly chopped Red Pepper
1 tsp Crushed Red Chillies
1" / 2 1/2 cm Fresh Ginger
6 Cashew Nuts
1 roughly chopped Onion
5 peeled Garlic Cloves
1/2 tsp Trasi Shrimp Paste
2 tsp Laos
400g / 14oz can Coconut Milk
8 tbsp Vegetable Oil
1 1/2 Kg / 3 1/2 lb Chicken Thighs
1 1/2 tsp Sea Salt

  • Dry-roast the cumin seeds, green peppercorns, cloves and cinnamon bark until aromatic.
  • Allow to cool.
  • Put the red pepper, crushed red chillies, ginger, cashew nuts, onion, garlic and Trasi in a blender until a smooth paste, adding a little water if needed.
  • Grind the dry-roasted spices with the laos then put in the blender with the paste and give a quick whizz.
  • Open the can of coconut milk carefully (Don't shake), spoon off the cream at the top and set aside.
  • Mix the remaining coconut milk with water and make up to 350ml / 12 fl oz.
  • Heat the oil in a wok and stir-fry the paste until dark red and reduced, about 6 - 8 minutes.
  • Throw in the chicken pieces and salt, bring to the boil, cover and simmer gently for 30 minutes.
  • Uncover, turn the heat up to medium and cook for a further 5 minutes.
  • Turn off the heat and spoon off most of the oil which will be floating on top.
  • Stir in the coconut cream, heat through and serve.

Serves 4

Seasoned Pioneers
Seasoned Pioneers