📝 About This Recipe
Opor Ayam is the quintessential centerpiece of the Indonesian Lebaran feast, symbolizing forgiveness and togetherness through its rich, ivory-colored coconut gravy. This aromatic braise features succulent chicken simmered in a complex 'bumbu' paste of candlenuts, galangal, and lemongrass, resulting in a velvety texture and a mildly savory-sweet profile. It is a timeless celebration of Javanese culinary heritage, traditionally served alongside compressed rice cakes to welcome family and friends after the holy month of Ramadan.
🥗 Ingredients
Main Ingredients
- 1 kg Whole Chicken (cut into 8-10 pieces, skin-on for richness)
- 400 ml Coconut Milk (thick, first-press coconut milk)
- 600 ml Water (or thin coconut milk)
- 3 tablespoons Cooking Oil (for sautéing the spice paste)
The Spice Paste (Bumbu)
- 10 pieces Shallots (peeled and roughly chopped)
- 5 cloves Garlic (peeled)
- 6 pieces Candlenuts (toasted in a dry pan until golden)
- 1 tablespoon Coriander Seeds (toasted)
- 1/2 teaspoon Cumin Seeds (toasted)
- 1 teaspoon White Peppercorns (whole)
- 2 cm Ginger (fresh, peeled)
Aromatics and Seasoning
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam) (fresh or dried)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 tablespoon Palm Sugar (shaved, or brown sugar)
- 2 teaspoons Salt (adjust to taste)
- 2 tablespoons Fried Shallots (Bawang Goreng) (for garnish)
👨🍳 Instructions
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1
Prepare the chicken by cleaning the pieces and patting them dry. Rub with a pinch of salt and a squeeze of lime juice (optional) to remove any odors, then set aside for 10 minutes.
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2
In a stone mortar and pestle or a high-speed blender, combine all 'Spice Paste' ingredients. Add a splash of oil or water if using a blender to ensure a perfectly smooth, fine consistency.
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3
Heat 3 tablespoons of oil in a large wok or heavy-bottomed pot over medium heat. Add the spice paste and sauté for 5-7 minutes until the raw smell disappears and the oil begins to separate from the paste (pecah minyak).
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4
Incorporate the bruised lemongrass, galangal, bay leaves, and kaffir lime leaves into the paste. Stir-fry for another 2 minutes until the kitchen is filled with a bright, herbal aroma.
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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 until the chicken changes color from pink to opaque.
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6
Pour in the water (or thin coconut milk). Bring the liquid to a gentle boil, then reduce the heat to low-medium.
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7
Cover the pot and simmer for about 25-30 minutes. This allows the spices to penetrate deep into the chicken bone, ensuring maximum flavor.
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8
Once the chicken is tender, pour in the thick coconut milk. Stir constantly but gently to prevent the coconut milk from curdling or breaking.
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9
Add the palm sugar and salt. Continue to simmer uncovered on low heat for another 10-15 minutes until the sauce thickens slightly and reaches a creamy consistency.
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10
Perform a final taste test. The flavor should be savory, creamy, and subtly sweet. Adjust salt or sugar as needed.
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11
Turn off the heat and transfer the Opor Ayam to a large serving bowl. Remove the large aromatics (lemongrass and galangal) if desired before serving.
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12
Generously sprinkle the top with crispy fried shallots for a final touch of texture and aroma.
💡 Chef's Tips
Toasting the candlenuts and whole spices is crucial; it releases essential oils that define the dish's depth. If the sauce is too thin, simmer it for longer without a lid; if too thick, add a splash of warm water. For the most authentic flavor, make this dish a few hours (or even a day) in advance, as the flavors develop significantly over time. Avoid using high heat once the thick coconut milk is added, or you will lose that signature smooth, ivory appearance. If you cannot find candlenuts, Macadamia nuts make an excellent substitute to provide the necessary fattiness and thickness.
🍽️ Serving Suggestions
Serve with 'Ketupat' (rice cakes woven in palm leaves) or 'Lontong' (cylindrical rice cakes) to soak up the gravy. Pair with 'Sambal Goreng Ati' (spicy beef liver with potatoes) for the classic Eid al-Fitr plate. Add a side of 'Kerupuk Udang' (shrimp crackers) for a delightful crunch. Serve with a side of spicy 'Sambal Terasi' (shrimp paste chili) for those who prefer a heat kick. Complement the meal with a cold glass of 'Es Timun Suri' (shredded melon ice) to balance the richness.