Opor Ayam (Indonesian Chicken Curry) Recipe

Introduction

Opor Ayam is a fragrant Indonesian chicken curry rich with spices and creamy coconut milk. This comforting dish is perfect for anyone looking to explore Southeast Asian flavors in their own kitchen.

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 cool, then grind them in a spice grinder.
2. Step 2: Heat 2 tablespoons of coconut oil in a large sauté pan over medium heat. Add the 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 prevent burning, until deep golden brown, about 2 to 3 minutes. Transfer to the food processor with the shallots.
4. Step 4: Add the kaempferia galanga root, white peppercorns, and 2 tablespoons of water to the food processor. Purée everything into a smooth paste.
5. Step 5: Heat the remaining 1 tablespoon coconut oil in the same pan over medium heat. Add the ginger, galangal, lemongrass, salam leaves, and makrut lime leaves, scrunching the lime leaves as you add them. Cook, stirring occasionally, for 5 to 7 minutes until the aromas mellow.
6. Step 6: Stir in the ground coriander seeds, shallot paste, and chopped tomato. Reduce the heat to low and slowly add the coconut milk in small amounts, stirring to prevent the sauce from breaking.
7. Step 7: When the coconut milk is fully incorporated and the mixture is gently simmering, add the chicken stock. Nestle the chicken pieces into the pan and spoon sauce over them. 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, taking care not to boil.
8. Step 8: Season to taste with salt. Before serving, remove the galangal, ginger, lemongrass, salam, and makrut leaves. Serve the Opor Ayam hot with steamed rice.

Tips & Variations

• If kaempferia galanga root is unavailable, you can omit it without major impact on flavor.
• Candlenuts can be replaced with macadamia nuts or macadamia nut butter for similar texture.
• Adjust the number of salam and makrut leaves for a more or less intense herbal aroma.
• For a richer sauce, stir in a little extra coconut milk just before serving.

Storage

Store leftover Opor Ayam in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the coconut milk from separating. This dish also freezes well 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 substitute for salam leaves if I can’t find them?

Salam leaves have a mild bay leaf flavor; if unavailable, you can substitute with a regular bay leaf or omit them altogether. The dish will still be flavorful.

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

Yes, boneless chicken can be used for convenience. Adjust the cooking time to ensure the chicken is fully cooked but not dry—typically around 20 to 25 minutes simmering.

Opor Ayam (Indonesian Chicken Curry) Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

Opor Ayam is a rich and aromatic Indonesian chicken curry featuring tender chicken simmered in a creamy coconut milk sauce infused with fragrant spices like coriander, galangal, lemongrass, and lime leaves. This traditional dish balances complex flavors and is perfect served with steamed rice for a comforting 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
• 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

Vegetables

• 1 tomato, chopped (or 1 cup cherry tomatoes)

Liquids and Fats

• 1 8.5-ounce can coconut milk
• 3/4 cup chicken stock
• 3 tablespoons coconut oil

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 in a spice grinder to a fine powder.
2. Cook Shallots and Make 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 frequently until browned, about 10 minutes. Remove shallots to a food processor and set aside. Next, add garlic cloves and candlenuts to the same pan and cook over medium heat, stirring constantly to prevent burning, until deep golden brown, about 2 to 3 minutes. Add these to the shallots in the processor along with kaempferia galanga root, white pepper, and 2 tablespoons water; blend 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, salam leaves, and makrut lime leaves, scrunching the lime leaves before adding. Cook, stirring occasionally, until their raw intensity diminishes and fragrance is released, about 5 to 7 minutes.
4. Combine Spices and Simmer Chicken: Stir in the ground coriander seeds, shallot paste, and chopped tomato into the pan. Reduce heat to low and gradually add coconut milk in small amounts, stirring constantly to prevent the sauce from breaking. Once fully incorporated and gently simmering, add chicken stock. Nestle chicken pieces into the sauce, spoon some over top, cover, and cook on low heat for approximately 40 minutes until chicken is fully cooked and flavors meld. Adjust heat to maintain a gentle simmer—do not boil. Season with salt to taste.
5. Finish and Serve: Before serving, remove galangal, ginger, lemongrass, salam, and makrut lime leaves from the dish. Serve the aromatic Opor Ayam hot with steamed rice.

Notes

• Kaempferia galanga root is optional but adds a distinct flavor; substitute with galangal if unavailable.
• Candlenuts can be replaced with macadamia nuts to achieve a similar texture and flavor.
• Be careful not to boil the coconut milk mixture to prevent separation.
• Removing whole aromatics like lemongrass and lime leaves before eating enhances the eating experience.
• This dish pairs beautifully with plain steamed white rice or fragrant jasmine rice.

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