Opor Ayam (Indonesian Chicken Curry) Recipe

Introduction

Opor Ayam is a comforting Indonesian chicken curry that features a rich, fragrant coconut milk sauce infused with aromatic spices and herbs. This dish is perfect for those who enjoy bold flavors and a touch of Southeast Asian flair in their cooking. It’s traditionally served with steamed rice for a satisfying meal.

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 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
• 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 until fragrant. Let them cool, then grind them using 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, cooking and stirring often until browned, about 10 minutes. Remove the shallots to a food processor and set aside.
3. Step 3: In the same pan, add the garlic cloves and candlenuts. Cook, stirring constantly to avoid burning, until they turn 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. Purée until smooth.
4. Step 4: Heat the remaining 1 tablespoon of coconut oil in the sauté pan over medium heat. Add the ginger, galangal, lemongrass, salam leaves, and makrut lime leaves, scrunching the lime leaves in your hands as you add them. Cook, stirring occasionally, until the raw smell diminishes and the ingredients soften, about 5 to 7 minutes.
5. Step 5: Stir in the ground coriander seeds, shallot paste, and chopped tomato. Reduce the heat to low and slowly pour in the coconut milk, stirring continuously to prevent the sauce from breaking. Once the coconut milk is fully incorporated and the mixture is simmering gently, add the chicken stock.
6. Step 6: Nestle the chicken pieces into the pan and spoon some sauce over them. Cover and cook on low heat for about 40 minutes, or until the chicken is cooked through and the curry is aromatic. Keep the heat low to maintain a gentle simmer without boiling.
7. Step 7: Season the curry with salt to taste. Before serving, remove the pieces of galangal, ginger, lemongrass, salam, and makrut lime leaves. Serve hot with steamed rice.

Tips & Variations

• If you cannot find kaempferia galanga root, you can omit it or substitute with a small amount of galangal for a similar flavor.
• Candlenuts can be replaced with macadamia nuts for a safer, more accessible option.
• For a vegetarian version, substitute chicken with firm tofu and use vegetable stock instead of chicken stock.
• To intensify the flavor, toast the spices just before use to release their oils and aromas.

Storage

Store leftover Opor Ayam in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the coconut milk from curdling. You can also freeze the curry for up to 1 month; 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. Adjust the cooking time to about 25 to 30 minutes to avoid overcooking.

What can I serve with Opor Ayam?

Opor Ayam is traditionally served with steamed white rice, but it also pairs well with jasmine rice, nasi uduk (coconut rice), or even flatbreads to soak up the flavorful sauce.

Opor Ayam (Indonesian Chicken Curry) Recipe

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Opor Ayam is a traditional Indonesian chicken curry featuring tender bone-in chicken pieces simmered in a fragrant, rich coconut milk sauce infused with aromatic spices such as coriander, galangal, lemongrass, and makrut lime leaves. This flavorful dish balances creamy coconut milk with fragrant herbaceous notes, making it a comforting and authentic Southeast Asian meal, typically served with steamed rice.

• Author: Tara
• 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
• Diet: Halal

Ingredients

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Spice and Herb Ingredients

• 1/4 cup coriander seeds
• 1/2 tablespoon white peppercorns
• 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
• 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

Vegetables and Aromatics

• 10 small shallots, sliced
• 15 garlic cloves
• 1 tomato, chopped (or 1 cup cherry tomatoes)

Liquids and Chicken

• 3 tablespoons coconut oil
• 1 8.5-ounce can coconut milk
• 3/4 cup chicken stock
• 3 pounds bone-in chicken pieces
• Kosher salt, to taste

Instructions

1. 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, then grind into a fine powder using a spice grinder.
2. Prepare Shallot and Garlic Paste: Heat 2 tablespoons of coconut oil in a large sauté pan over medium heat. Add the sliced shallots and a generous pinch of salt, cooking and stirring frequently until browned, about 10 minutes. Transfer the browned shallots to a food processor and set aside. In the same pan, add garlic cloves and candlenuts, cooking while stirring constantly for 2 to 3 minutes until deep golden brown to avoid burning. Add these to the shallots in the food processor along with the kaempferia galanga root, white peppercorns, and 2 tablespoons of water. Puree into a smooth paste.
3. Sauté Aromatic Herbs: Add the remaining 1 tablespoon of coconut oil to the same sauté pan and heat over medium. Add the ginger, galangal, lemongrass stalks, salam leaves, and makrut lime leaves (scrunch the lime leaves in your hands before adding to release oils). Cook for 5 to 7 minutes, stirring occasionally until the raw intensity of the herbs diminishes and the mixture becomes fragrant.
4. Combine and Simmer the Curry: Stir in the ground coriander seeds, the shallot and garlic paste, and chopped tomato into the pan. Reduce heat to low and gradually stir in the coconut milk a little at a time to prevent the sauce from breaking. Once fully incorporated and gently simmering, add the chicken stock. Nestle the bone-in chicken pieces into the sauce, spooning some sauce over the top. Cover the pan and cook on low heat for about 40 minutes until the chicken is fully cooked and aromatic. Adjust heat as needed to maintain a gentle simmer; do not boil. Season with kosher salt to taste.
5. Finish and Serve: Before serving, remove and discard the galangal, ginger pieces, lemongrass stalks, salam leaves, and makrut lime leaves. Serve hot with steamed rice for a complete meal.

Notes

• If kaempferia galanga root is unavailable, it can be omitted, though it adds a distinctive flavor to the dish.
• Candlenuts can be substituted with macadamia nuts if necessary, providing a similar creamy texture and nutty flavor.
• To avoid the coconut milk from separating, add it slowly and maintain a low simmer throughout cooking.
• Keep the heat low to prevent boiling, which can alter the texture and flavor of the curry.
• Salam leaves and makrut lime leaves are essential for authentic flavor but can be found in Asian specialty markets or omitted if unavailable.
• This dish pairs beautifully with steamed jasmine rice or plain white rice for soaking up the flavorful sauce.

Keywords: Opor Ayam, Indonesian chicken curry, coconut milk chicken, Indonesian cuisine, savory chicken curry