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