Indonesian
Opor Ayam
Tender chicken is simmered in fragrant coconut milk with candlenut, coriander, lemongrass, galangal, and salam leaves. This gentle Javanese-style curry is comforting with steamed rice, lontong, or ketupat.
Ingredients
- Bone-in chicken pieces, such as thighs and drumsticks500g
- Thick coconut milk300ml
- Water or light chicken stock200ml
- Shallots, peeled5
- Garlic cloves, peeled3
- Candlenuts, toasted3
- Fresh ginger, peeled2cm piece
- Fresh turmeric, peeled, or ground turmeric2cm piece or 1 tsp
- Ground coriander1 tsp
- Ground white pepper1/4 tsp
- Ground cumin1/4 tsp
- Galangal, bruised3cm piece
- Lemongrass stalk, bruised and knotted1
- Indonesian salam leaves2
- Kaffir lime leaves, torn2
- Neutral oil2 tbsp
- Salt1 tsp, or to taste
- Palm sugar or granulated sugar1/2 tsp
- Fried shallots, for serving2 tbsp
Method
- Blend or grind the shallots, garlic, toasted candlenuts, ginger, turmeric, coriander, white pepper, cumin, and a splash of water into a smooth spice paste.
- Pat the chicken dry and lightly season it with a pinch of salt.
- Heat the oil in a pot over medium heat, then sauté the spice paste for 5 to 7 minutes until glossy, fragrant, and the raw smell has gone.
- Add the bruised galangal, lemongrass, salam leaves, and kaffir lime leaves, then stir for 1 minute.
- Add the chicken pieces and turn them in the spice paste until the surfaces are coated and lightly sealed.
- Pour in the water or stock, bring to a gentle simmer, cover partially, and cook for 20 minutes.
- Stir in the coconut milk, salt, and sugar, then keep the heat low so the sauce barely simmers.
- Cook uncovered for 15 to 20 minutes, stirring often to prevent the coconut milk from splitting, until the chicken is tender and the sauce is slightly thickened.
- Taste and adjust with more salt or sugar if needed, then rest the opor for 5 minutes before serving.
- Serve warm with steamed rice, lontong, or ketupat, and sprinkle with fried shallots.
Common questions
What can I use instead of candlenuts if I can’t find them?
Use macadamias, cashews, or blanched almonds for a similar creamy body. Macadamias are closest in richness; cashews are easiest. Toast lightly first, then blend with the aromatics so the paste stays smooth and fragrant.
How do I know when the chicken is done and the sauce is ready?
The chicken should be tender and pull easily from the bone, with no pink at the joint. The sauce should be lightly thickened and creamy, not watery. Expect about 35 to 45 minutes total, depending on piece size.
What are the most common mistakes when making opor ayam?
Don’t let the coconut milk boil hard, or it can split. Also avoid undercooking the spice paste; it should smell fully cooked before adding liquid. Finally, keep stirring once the coconut milk goes in so it doesn’t catch.
How should I store leftovers, and does it reheat well?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently over low heat with a splash of water if needed. It also freezes well for about 1 month, though the sauce may separate slightly.
What should I serve with opor ayam?
It’s best with steamed rice, lontong, or ketupat to catch the sauce. Add sambal, fried shallots, and cucumber or pickled vegetables for contrast. A simple boiled egg or achar also works well alongside it.