Opor Ayam (Indonesian Chicken Curry) Recipe
Opor Ayam is a classic Indonesian chicken curry characterized by its rich coconut milk base and fragrant blend of spices and herbs, including coriander, galangal, lemongrass, and makrut lime leaves. This comforting dish features tender bone-in chicken simmered gently to absorb the aromatic sauce, making it a flavorful and hearty meal traditionally served with rice.
- 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 Seasonings
- 1/4 cup coriander seeds
- Kosher salt, to taste
- 1/2 tablespoon white peppercorns
Herbs and Aromatics
- 10 small shallots, sliced
- 15 garlic cloves
- 5 candlenuts (or 5 to 10 macadamia nuts)
- 2 to 3 1-inch pieces kaempferia galanga root, peeled (optional)
- 1 3-inch piece ginger, peeled and lightly smashed to loosen the fibers
- 1 3-inch piece galangal, peeled and lightly smashed to loosen the fibers
- 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
Other Ingredients
- 3 tablespoons coconut oil
- 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
- Toast and Grind Spices: In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes until fragrant. Let them cool completely, then grind them in a spice grinder to a fine powder.
- Sauté Shallots and Prepare Spice Paste: Heat 2 tablespoons of coconut oil in a large sauté pan over medium heat. Add the sliced shallots and a generous pinch of kosher salt, cooking while stirring frequently until browned and caramelized, about 10 minutes. Remove the browned shallots and add them to a food processor. In the same pan, add the garlic cloves and candlenuts, stirring constantly to prevent burning, until they turn a deep golden brown, about 2 to 3 minutes. Add these to the food processor with the shallots, along with the peeled kaempferia galanga root, white peppercorns, and 2 tablespoons of water. Puree into a smooth paste.
- Cook Aromatics: In the same sauté pan, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the ginger, galangal, lemongrass, salam leaves, and makrut lime leaves (scrunch the lime leaves as you add them to release their aroma). Cook while stirring occasionally for 5 to 7 minutes, until these ingredients lose their intense raw smell and become fragrant.
- Combine Ingredients and Simmer: Stir the ground coriander seeds, shallot and garlic paste, and chopped tomato into the pan of aromatics. Reduce the heat to low and slowly pour in the coconut milk in small additions, stirring gently to prevent the sauce from breaking. Once all coconut milk is incorporated and the mixture is gently simmering, add the chicken stock. Nestle the bone-in chicken pieces into the pan, spoon some sauce over them, cover, and cook on low heat for about 40 minutes until the chicken is fully cooked and the dish is aromatic. Adjust heat as needed to maintain a gentle simmer without boiling.
- Finish and Serve: Season the curry with salt to taste. Before serving, carefully remove the galangal, ginger, lemongrass, salam, and makrut lime leaves. Serve the Opor Ayam hot alongside steamed rice.
Notes
- Kaempferia galanga root is optional but contributes authentic flavor; substitute with extra galangal if unavailable.
- Candlenuts can be replaced with macadamia nuts for a similar creamy texture in the paste.
- Make sure to simmer gently to avoid curdling the coconut milk.
- Removing whole aromatics before serving prevents an overpowering or bitter taste.
- Serve with steamed jasmine rice or sticky rice for a traditional accompaniment.
Keywords: Opor Ayam, Indonesian chicken curry, coconut milk chicken, Indonesian cuisine, savory chicken curry, traditional Indonesian recipe
