Opor Ayam (Indonesian Chicken Curry) Recipe
Opor Ayam is a traditional Indonesian chicken curry known for its rich and aromatic coconut milk-based sauce infused with a blend of spices and fragrant herbs. This comforting dish features tender bone-in chicken simmered slowly in a creamy, mildly spiced sauce, making it a perfect meal to enjoy with steamed rice.
- 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
- 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
Fresh Ingredients
- 10 small shallots, sliced
- 15 garlic cloves
- 1 tomato, chopped (or 1 cup cherry tomatoes)
Liquids & Fats
- 3 tablespoons coconut oil
- 1 8.5-ounce can coconut milk
- 3/4 cup chicken stock
Main Protein
- 3 pounds bone-in chicken pieces
Seasoning
- Kosher salt, to taste
Instructions
- Toast and Grind Coriander Seeds: 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 finely using a spice grinder.
- Prepare Shallot and Garlic Paste: Heat 2 tablespoons of coconut oil in a large sauté pan over medium heat. Add the sliced shallots with a generous pinch of salt and cook, stirring often, until browned, about 10 minutes. Remove the shallots and place into a food processor. In the same pan, add garlic cloves and candlenuts, cooking while stirring constantly to prevent burning until they turn deep golden brown, 2 to 3 minutes. Add these to the food processor along with the kaempferia galanga root, white peppercorns, and 2 tablespoons of water. Purée into a smooth paste.
- Cook 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—scrunch the lime leaves before adding to release their aroma. Cook for 5 to 7 minutes, stirring occasionally, until the raw smell diminishes and the herbs are fragrant.
- Create the Curry Base: Stir the ground coriander seeds, shallot-garlic paste, and chopped tomato into the pan. Reduce the heat to low and gradually stir in the coconut milk a little at a time to prevent the sauce from breaking. When fully combined and gently simmering, add chicken stock.
- Simmer the Chicken: Nestle the bone-in chicken pieces into the sauce and spoon some sauce over them. Cover the pan and cook on low heat for about 40 minutes, ensuring the mixture stays at a gentle simmer without boiling. Adjust heat as needed. Season with salt to taste.
- Finish and Serve: Before serving, remove the galangal, ginger, lemongrass, salam leaves, and makrut lime leaves from the curry. Serve hot with steamed rice for a complete meal.
Notes
- Kaempferia galanga root is optional but adds authentic flavor; if unavailable, you can omit it.
- Candlenuts can be substituted with macadamia nuts if necessary.
- Be careful not to let the coconut milk sauce boil to avoid curdling and breaking the sauce.
- Removing the whole aromatics before serving ensures a smooth texture and prevents biting into tough herbs.
- Use bone-in chicken for more flavorful and tender results.
Keywords: Opor Ayam, Indonesian chicken curry, coconut milk curry, chicken recipe, Southeast Asian cuisine
