Opor Ayam (Indonesian Chicken Curry) Recipe

Introduction

Opor Ayam is a fragrant Indonesian chicken curry known for its rich coconut milk sauce and aromatic spices. This comforting dish blends traditional ingredients to create a flavorful and warming meal perfect for any occasion.

Ingredients

• 1/4 cup coriander seeds
• 3 tablespoons coconut oil
• 10 small shallots, sliced
• Kosher salt, to taste
• 15 garlic cloves
• 5 candlenuts (or 5 to 10 macadamia nuts)
• 2 to 3 1-inch pieces kaempferia galanga root, peeled (optional)
• 1/2 tablespoon white peppercorns
• 1 3-inch piece ginger, peeled and lightly smashed
• 1 3-inch piece galangal, peeled and lightly smashed
• 5 lemongrass stalks, trimmed, smashed and tied into knots
• 10 to 15 fresh or dried salam leaves (Indonesian bay leaves)
• 20 fresh makrut lime leaves
• 1 tomato, chopped (or 1 cup cherry tomatoes)
• 1 8.5-ounce can coconut milk
• 3/4 cup chicken stock
• 3 pounds bone-in chicken pieces

Instructions

1. Step 1: In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes. Let cool, then grind them finely in a spice grinder.
2. Step 2: Heat 2 tablespoons of coconut oil in a large sauté pan over medium heat. Add the sliced shallots and a generous pinch of salt. Cook, stirring often, until browned, about 10 minutes. Remove shallots to a food processor and set aside.
3. Step 3: Add garlic cloves and candlenuts to the same pan and cook, stirring constantly to prevent burning, until deep golden brown, about 2 to 3 minutes. Transfer to the food processor with the shallots along with kaempferia galanga root, white pepper, and 2 tablespoons water. Purée into a smooth paste.
4. Step 4: Heat the remaining 1 tablespoon coconut oil in the sauté pan over medium heat. Add ginger, galangal, lemongrass, salam leaves, and makrut lime leaves, scrunching the lime leaves in your hands before adding. Cook, stirring occasionally, for 5 to 7 minutes until the aromas mellow.
5. Step 5: Stir in the ground coriander seeds, shallot-garlic paste, and chopped tomato into the pan. Lower the heat and slowly add coconut milk in small increments, stirring gently to prevent the sauce from breaking.
6. Step 6: Once all the coconut milk is incorporated and the mixture is gently simmering, add chicken stock. Nestle the chicken pieces into the sauce and spoon sauce over them. Cover and cook on low heat for about 40 minutes, or until chicken is cooked through and fragrant. Adjust heat to maintain a gentle simmer without boiling.
7. Step 7: Season with salt to taste. Before serving, remove the galangal, ginger, lemongrass, salam, and makrut leaves. Serve hot with steamed rice.

Tips & Variations

• Substitute macadamia nuts if candlenuts are unavailable; they provide a similar creamy texture.
• For a spicier version, add sliced red chilies when cooking the shallots.
• If kaempferia galanga root is hard to find, you can omit it or substitute with fresh ginger for a different but pleasant aroma.
• Ensure the heat stays low to keep the coconut milk from separating and to develop deep flavors.

Storage

Store leftover Opor Ayam in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from breaking. This dish also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in pieces?

Yes, boneless chicken can be used, but bone-in pieces add more depth to the flavor of the curry while cooking.

What can I use if I don’t have salam leaves or makrut lime leaves?

Substitute with a bay leaf and a little zest from a regular lime or lemon to approximate the citrusy aroma, though the flavor will be less authentic.

Opor Ayam (Indonesian Chicken Curry) Recipe

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4.5 from 118 reviews

Opor Ayam is a traditional Indonesian chicken curry made with a fragrant blend of spices, coconut milk, and aromatic herbs. This slow-simmered dish features tender bone-in chicken pieces cooked in a rich, creamy, and mildly spiced sauce infused with lemongrass, galangal, and kaffir lime leaves. Perfectly paired with steamed rice, Opor Ayam offers a comforting and flavorful taste of Indonesian cuisine.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indonesian

Ingredients

Scale 1x2x3x

Spices and Herbs

• 1/4 cup coriander seeds
• 1/2 tablespoon white peppercorns
• 5 lemongrass stalks, trimmed, smashed, and tied into knots
• 10 to 15 fresh or dried salam leaves (Indonesian bay leaves)
• 20 fresh makrut lime leaves
• 2 to 3 1-inch pieces kaempferia galanga root, peeled (optional)
• 1 3-inch piece ginger, peeled and lightly smashed
• 1 3-inch piece galangal, peeled and lightly smashed

Vegetables and Aromatics

• 10 small shallots, sliced
• 15 garlic cloves
• 5 candlenuts (or 5 to 10 macadamia nuts)
• 1 tomato, chopped (or 1 cup cherry tomatoes)

Liquids and Fats

• 3 tablespoons coconut oil
• 1 8.5-ounce can coconut milk
• 3/4 cup chicken stock

Protein

• 3 pounds bone-in chicken pieces

Seasoning

• Kosher salt, to taste

Instructions

1. Toast Coriander Seeds: In a dry skillet over medium-high heat, toast the coriander seeds until fragrant and lightly browned, about 2 to 3 minutes. Remove from heat, let cool, then grind them into a powder using a spice grinder.
2. Prepare Aromatic Paste: Heat 2 tablespoons of coconut oil in a large sauté pan over medium heat. Add the sliced shallots with a pinch of kosher salt and cook, stirring frequently, until browned and caramelized, about 10 minutes. Transfer the shallots to a food processor and set aside. In the same pan, add the garlic cloves and candlenuts, cooking and stirring constantly to prevent burning, until deep golden brown, about 2 to 3 minutes. Add these to the shallots in the food processor along with the kaempferia galanga root, white peppercorns, and 2 tablespoons of water. Blend until you get a smooth paste.
3. Cook Aromatics and Herbs: Add the remaining tablespoon of coconut oil to the sauté pan and heat over medium heat. Add the peeled and smashed ginger, galangal, lemongrass knots, salam leaves, and makrut lime leaves (scrunch the lime leaves before adding to release their aroma). Cook, stirring occasionally, until the strong raw smell of the herbs diminishes, about 5 to 7 minutes.
4. Combine Spices and Make Sauce: Stir in the ground coriander seeds, the aromatic shallot paste, and the chopped tomato into the pan with the herbs. Reduce heat to low and gradually add the coconut milk little by little while stirring slowly to prevent the sauce from breaking. When the coconut milk is fully incorporated and the sauce is gently simmering, pour in the chicken stock. Nestle the bone-in chicken pieces into the sauce and spoon some sauce over them to coat.
5. Simmer the Chicken: Cover the pan and cook on low heat for about 40 minutes. Maintain a gentle simmer (do not boil), adjusting the heat as necessary. Cook until the chicken is tender and fully cooked through and the sauce is aromatic. Season the dish with kosher salt to taste.
6. Final Prep and Serve: Before serving, remove and discard the galangal, ginger, lemongrass, salam leaves, and makrut lime leaves from the pan. Serve the flavorful Opor Ayam hot with steamed rice.

Notes

• Galangal and kaempferia galanga root both add unique aromatic flavors but can be omitted if unavailable.
• Candlenuts can be substituted with macadamia nuts for a similar creamy texture.
• Keep the simmer gentle to prevent the coconut milk from curdling.
• Removing the whole herbs before serving prevents an overpowering bitter taste.
• If you prefer a spicier dish, consider adding fresh chili or chili paste to the aromatic paste.

Keywords: Opor Ayam, Indonesian chicken curry, coconut milk chicken, Indonesian cuisine, traditional Indonesian recipe