Opor Ayam (Indonesian Chicken Curry) Recipe

Introduction

Opor Ayam is a comforting Indonesian chicken curry simmered in rich coconut milk and fragrant spices. This dish offers a delightful balance of creamy, aromatic flavors perfect for a cozy meal. It’s a wonderful way to explore traditional Southeast Asian cuisine at home.

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 until fragrant. Let them cool, then grind 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 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 prevent burning, until deep golden brown, 2 to 3 minutes. Transfer these to the food processor with the shallots, kaempferia galanga root, white pepper, and 2 tablespoons of water. Purée into a smooth paste.
4. Step 4: Heat the remaining 1 tablespoon coconut oil in the 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 until the raw smell lessens and ingredients are fragrant, 5 to 7 minutes, stirring occasionally.
5. Step 5: Stir in the ground coriander seeds, shallot paste, and chopped tomato. Reduce heat to low and slowly add the coconut milk a little at a time, stirring continuously to prevent the sauce from breaking.
6. Step 6: Once the coconut milk is incorporated and the mixture is gently simmering, add the chicken stock. Nestle the chicken pieces into the pan and spoon sauce over the top. Cover and cook on low heat for about 40 minutes or until the chicken is cooked through and aromatic. Adjust heat to maintain a gentle simmer without boiling.
7. Step 7: Season with salt to taste. Remove the galangal, ginger, lemongrass, salam, and makrut leaves before serving. Enjoy with steamed rice.

Tips & Variations

• If you can’t find candlenuts, substitute macadamia nuts for a similar creamy texture.
• Use fresh lemongrass and lime leaves for the most vibrant flavor, but dried options work in a pinch.
• Serve with jasmine or basmati rice to complement the creamy curry sauce.
• Adjust the amount of coconut milk for a thicker or thinner sauce according to your preference.

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 preserve the texture of the chicken and creaminess of the sauce. For longer storage, freeze the cooked curry in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What can I use if I don’t have kaempferia galanga root?

If you can’t find kaempferia galanga root, you can omit it or substitute with extra galangal or ginger. The flavor won’t be exactly the same but will still be delicious.

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

Yes, boneless chicken thighs or breasts can be used, but cooking time will be shorter—check for doneness after about 20 minutes of simmering to avoid overcooking.

Opor Ayam (Indonesian Chicken Curry) Recipe

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★★★★★

4.9 from 137 reviews

Opor Ayam is a classic Indonesian chicken curry featuring a rich and aromatic coconut milk-based sauce infused with fragrant spices including coriander, galangal, lemongrass, and bay leaves. This comforting dish is simmered slowly to develop deep flavors and tender chicken, perfect served with steamed rice for a satisfying meal.

• 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

Ingredients

Scale 1x2x3x

Spices and Aromatics

• 1/4 cup coriander seeds
• Kosher salt, to taste
• 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
• 5 candlenuts (or 5 to 10 macadamia nuts)

Vegetables and Others

• 10 small shallots, sliced
• 15 garlic cloves
• 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

Instructions

1. Toast and Grind Coriander: In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes until fragrant. Let them cool, then grind the seeds finely using a spice grinder.
2. Prepare Shallot and Garlic Paste: Heat 2 tablespoons coconut oil in a large sauté pan over medium heat. Add sliced shallots and a generous pinch of salt; cook, stirring often, until browned, about 10 minutes. Transfer the shallots to a food processor and set aside. In the same pan, add garlic cloves and candlenuts; cook, stirring constantly to avoid burning, until deep golden brown (2-3 minutes). Add garlic and candlenuts to the food processor with the browned shallots, kaempferia galanga root (if using), white pepper, and 2 tablespoons water. Purée into a smooth paste.
3. Sauté Aromatics: Heat the remaining 1 tablespoon coconut oil in the sauté pan over medium heat. Add ginger, galangal, lemongrass knots, salam leaves, and makrut lime leaves—scrunch the lime leaves before adding. Cook, stirring occasionally, for 5 to 7 minutes until the raw, intense smell starts to mellow.
4. Build the Sauce: Stir the ground coriander seeds, shallot paste mixture, and chopped tomato into the pan. Reduce heat to low, then gradually stir in the coconut milk a little at a time, ensuring the sauce remains creamy and doesn’t break. Once fully incorporated and gently simmering, add the chicken stock.
5. Cook the Chicken: Nestle the bone-in chicken pieces into the sauce and spoon some sauce over the top. Cover the pan and cook on low heat for about 40 minutes, maintaining a gentle simmer to tenderly cook the chicken and develop aromas. Avoid boiling to keep the sauce emulsified.
6. Finish and Serve: Remove the galangal, ginger, lemongrass, salam, and makrut lime leaves from the pot. Season the dish with salt to taste. Serve the Opor Ayam hot with steamed rice for a complete meal.

Notes

• If kaempferia galanga root is unavailable, it can be omitted without significantly affecting the flavor.
• Candlenuts can be substituted with macadamia nuts if necessary.
• Adjust salt and pepper according to personal taste preferences.
• Maintain a gentle simmer to prevent the coconut milk sauce from curdling.
• Opor Ayam is best served fresh but can be refrigerated and reheated gently the next day for enhanced flavor.

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