📝 About This Recipe
Opor Ayam is a cornerstone of Javanese celebratory cuisine, traditionally served during Eid al-Fitr to symbolize purity and togetherness. This 'white' curry eschews chili and turmeric in favor of a luxurious, aromatic base of coconut milk, candlenuts, and fragrant lemongrass. The result is a sophisticated, mild, and creamy masterpiece where the chicken becomes impossibly tender, infused with the subtle warmth of coriander and galangal.
🥗 Ingredients
The Chicken
- 1 kg Whole Chicken (cut into 8-10 pieces, bone-in for maximum flavor)
- 1 tablespoon Lime Juice (to neutralize the chicken scent)
- 1 teaspoon Salt
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 5 pieces Candlenuts (toasted in a dry pan until golden)
- 2 cm Fresh Ginger (peeled)
- 1 tablespoon Coriander Seeds (toasted)
- 1 teaspoon White Peppercorns
- 1/2 teaspoon Cumin Seeds (toasted)
Aromatics and Liquid
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (sliced and bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam) (substitute with regular bay leaves if unavailable)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 400 ml Thick Coconut Milk (fresh or high-quality canned)
- 500 ml Water
- 1 tablespoon Palm Sugar (or brown sugar)
- 3 tablespoons Cooking Oil (neutral oil like vegetable or canola)
For Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (essential for authentic crunch)
👨🍳 Instructions
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1
Prepare the chicken by rubbing the pieces with lime juice and salt. Let it sit for 15 minutes, then rinse and pat dry with paper towels.
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2
In a blender or food processor, combine all 'Spice Paste' ingredients with a splash of oil. Blitz until it forms a very smooth, fine paste.
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3
Heat 3 tablespoons of oil in a large wok or heavy-bottomed pot over medium heat.
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4
Sauté the spice paste until it becomes fragrant and the oil begins to separate from the solids (this 'pecah minyak' stage is crucial for flavor).
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5
Add the lemongrass, galangal, bay leaves, and kaffir lime leaves. Stir-fry for another 2 minutes until the aromatics are wilted and smelling wonderful.
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6
Add the chicken pieces to the pot. Stir well to coat every piece of chicken with the spice paste. Cook until the chicken is no longer pink on the outside.
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7
Pour in the water and bring the mixture to a gentle boil.
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8
Reduce the heat to low. Simmer uncovered for about 20-25 minutes until the chicken is tender and the liquid has reduced slightly.
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9
Stir in the thick coconut milk, palm sugar, and an additional teaspoon of salt (adjust to taste).
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10
Continue to simmer on low heat for another 10-15 minutes. Stir occasionally to ensure the coconut milk doesn't curdle or 'break'.
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11
Perform a final taste test. The sauce should be savory, slightly sweet, and incredibly creamy. Adjust salt or sugar if necessary.
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12
Once the sauce has thickened to your liking and the chicken is falling off the bone, turn off the heat.
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13
Transfer to a serving bowl and generously sprinkle with crispy fried shallots.
💡 Chef's Tips
Always toast your candlenuts and coriander seeds first; this releases essential oils that define the dish's depth. Do not let the curry reach a rolling boil after adding the coconut milk, as high heat can cause the milk to separate and lose its velvety texture. If you can't find candlenuts, you can substitute with macadamia nuts for a similar fatty, thickening effect. For the best flavor, make this dish a few hours (or even a day) in advance; the spices penetrate the meat more deeply as it sits. If the sauce is too thin, simmer it for a few extra minutes; if too thick, add a splash of warm water.
🍽️ Serving Suggestions
Serve with 'Ketupat' (compressed rice cakes) or warm jasmine rice to soak up the luscious sauce. Pair with 'Sambal Goreng Ati' (spicy liver and potatoes) for a traditional festive Indonesian spread. Include a side of 'Emping' (melinjo nut crackers) for a bitter, crunchy contrast to the creamy curry. Serve with a side of pickled cucumbers (Acar Timun) to provide a refreshing acidity that cuts through the richness. A cold glass of iced jasmine tea is the perfect beverage to complement the aromatic spices.