📝 About This Recipe
Opor Ayam is a quintessential Indonesian comfort dish, traditionally served to celebrate the end of Ramadan. This mild, fragrant curry features tender chicken simmered in a luscious, aromatic coconut milk gravy infused with lemongrass, galangal, and kaffir lime leaves. Unlike fiery red curries, Opor Ayam is prized for its delicate white hue and savory depth, making it a sophisticated centerpiece for any Halal Southeast Asian feast.
🥗 Ingredients
Main Ingredients
- 1 kg Whole Chicken (cut into 8-10 pieces, skin on)
- 400 ml Coconut Milk (thick, full-fat canned or fresh)
- 500 ml Water (or chicken stock for extra depth)
- 3 tablespoons Cooking Oil (neutral oil like vegetable or canola)
The Spice Paste (Bumbu)
- 8-10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 4 pieces Candlenuts (toasted; substitute with macadamia nuts if unavailable)
- 1 tablespoon Coriander Powder
- 1 teaspoon White Pepper Powder
- 1/2 teaspoon Cumin Powder
- 2 cm Fresh Ginger (peeled and sliced)
Aromatics and Seasoning
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 2-3 pieces Indonesian Bay Leaves (Salam) (substitute with regular bay leaves if needed)
- 2 teaspoons Salt (adjust to taste)
- 1 tablespoon Coconut Sugar (or palm sugar)
For Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for a crunchy finish)
👨🍳 Instructions
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1
Clean the chicken pieces and pat them dry with paper towels. Lightly season with a pinch of salt and set aside.
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2
Prepare the spice paste by combining shallots, garlic, candlenuts, ginger, coriander, cumin, and white pepper in a blender or food processor. Add a splash of water or oil to help it blend into a smooth, thick paste.
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3
Heat the cooking oil in a large wok or heavy-bottomed pot over medium heat.
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4
Sauté the blended spice paste along with the lemongrass, galangal, kaffir lime leaves, and bay leaves. Stir constantly for 5-7 minutes until the paste turns fragrant and the oil begins to separate from the spices.
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5
Add the chicken pieces to the pot. Stir well to ensure every piece is thoroughly coated in the aromatic spice paste. Cook for 3-4 minutes until the chicken is no longer pink on the outside.
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6
Pour in the 500ml of water (or chicken stock). Bring the mixture to a gentle boil.
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7
Lower the heat to a simmer. Cover the pot and cook for about 20-25 minutes, or until the chicken is tender and cooked through.
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8
Stir in the coconut milk, salt, and coconut sugar. Keep the heat low to prevent the coconut milk from curdling or 'breaking'.
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9
Simmer uncovered for another 10-15 minutes, stirring occasionally. The sauce should thicken slightly and become creamy.
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10
Taste the gravy and adjust the seasoning with more salt or sugar if necessary. The flavor should be a perfect balance of savory, creamy, and subtly sweet.
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11
Discard the lemongrass, galangal, and bay leaves before serving.
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12
Transfer to a serving bowl and generously sprinkle with fried shallots for that essential Indonesian aromatic crunch.
💡 Chef's Tips
Always toast your candlenuts in a dry pan before blending to remove their slight bitterness and unlock a rich, nutty flavor. If the sauce is too thin, simmer it uncovered for a few extra minutes; if too thick, add a splash of warm water. For the most authentic flavor, try to find 'Salam' leaves (Indonesian bay leaves) at an Asian grocer, as they have a unique earthy citrus profile. Avoid boiling the sauce vigorously once the coconut milk is added, as high heat can cause the fat to separate and ruin the silky texture. This dish actually tastes better the next day after the spices have had more time to penetrate the chicken meat.
🍽️ Serving Suggestions
Serve with Lontong (compressed rice cakes) or Ketupat for the most traditional experience. Pair with a side of Sambal Terasi (shrimp paste chili) if you want to add a spicy kick to the mild gravy. Accompany with a fresh vegetable dish like Sayur Lodeh or a simple cucumber acar (pickle). Enjoy with a glass of iced jasmine tea or Es Kelapa Muda (young coconut ice) to complement the creamy flavors.