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