Opor Ayam (Indonesian Chicken Curry) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
