📝 About This Recipe
Opor Ayam is the quintessential celebratory dish of Indonesia, traditionally served during Eid al-Fitr to symbolize purity and togetherness. This dairy-free masterpiece features tender chicken braised in a rich, velvety coconut gravy infused with lemongrass, galangal, and toasted coriander. Unlike its fiery red counterparts, this 'white' curry is mild yet deeply fragrant, offering a sophisticated balance of savory and nutty notes that dance on the palate.
🥗 Ingredients
The Chicken
- 1 kg Whole Chicken (cut into 8-10 pieces, skin-on for flavor)
- 1 tablespoon Lime Juice (to neutralize the poultry scent)
- 1 teaspoon Salt (for initial seasoning)
The Spice Paste (Bumbu)
- 10 pieces Shallots (peeled and roughly chopped)
- 5 cloves Garlic (peeled)
- 5 pieces Candlenuts (toasted; can substitute with macadamia nuts)
- 1 tablespoon Coriander Seeds (toasted)
- 1/2 teaspoon Cumin Seeds (toasted)
- 1 teaspoon White Peppercorns (toasted)
- 2 cm Ginger (peeled)
Aromatics and Liquid
- 2 stalks Lemongrass (white parts only, bruised)
- 3 cm Galangal (sliced and bruised)
- 3 pieces Indonesian Bay Leaves (Salam) (can substitute with curry leaves or skip)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 400 ml Thick Coconut Milk (full fat for best texture)
- 500 ml Water (to adjust consistency)
- 1 tablespoon Coconut Sugar (or palm sugar)
- 3 tablespoons Vegetable Oil (for sautéing)
For Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (essential for authentic crunch)
👨🍳 Instructions
-
1
Prepare the chicken by rubbing the pieces with lime juice and salt. Let them sit for 15 minutes, then rinse and pat dry with paper towels.
-
2
In a food processor or traditional mortar and pestle, grind the shallots, garlic, candlenuts, ginger, coriander, cumin, and white peppercorns into a very smooth, fine paste. Add a splash of oil if needed to help the blades turn.
-
3
Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot or wok over medium heat.
-
4
Sauté the spice paste until it becomes highly aromatic and the oil begins to separate from the solids. This should take about 5-7 minutes; do not rush this step as raw spices will ruin the flavor profile.
-
5
Add the bruised lemongrass, galangal, Indonesian bay leaves, and kaffir lime leaves to the pot. Stir-fry for another 2 minutes until the herbs are fragrant.
-
6
Add the chicken pieces to the pot. Stir well to ensure every piece is thoroughly coated in the golden spice paste. Cook until the chicken changes color from pink to opaque.
-
7
Pour in the water and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the chicken is tender.
-
8
Stir in the thick coconut milk slowly. Keep the heat on low to prevent the coconut milk from curdling or 'breaking'.
-
9
Add the coconut sugar and season with salt to taste. Continue to simmer uncovered for another 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld.
-
10
Taste the gravy one last time; it should be creamy, savory, and subtly sweet with a hint of warmth from the white pepper.
-
11
Remove the large aromatics (lemongrass and galangal) before serving if desired.
-
12
Transfer to a serving bowl and generously sprinkle with crispy fried shallots while the dish is still steaming hot.
💡 Chef's Tips
If you cannot find candlenuts, macadamia nuts are the perfect substitute to provide that signature thickness and nutty fat. Always toast your dry spices (coriander and cumin) in a dry pan for 1-2 minutes before grinding to unlock their deep essential oils. To prevent the coconut milk from curdling, never let the curry reach a rolling boil after the coconut milk has been added. This dish tastes even better the next day as the spices continue to penetrate the chicken meat; simply reheat gently on the stove. For a healthier version, you can use skinless chicken thighs, but bone-in is highly recommended for the depth of the broth.
🍽️ Serving Suggestions
Serve with Lontong (compressed rice cakes) or Ketupat for the most authentic Indonesian experience. Pair with a side of Sambal Terasi (shrimp paste chili sauce) if you prefer a spicy kick to contrast the mild curry. Accompany with 'Emping' (melinjo nut crackers) or prawn crackers for a delightful textural contrast. A side of pickled cucumbers and carrots (Acar) provides a refreshing acidity that cuts through the richness of the coconut milk. Enjoy with a tall glass of iced Jasmine tea or Es Kelapa Muda (young coconut ice).