Main Course · Dinner · Indonesian ·

Indonesian Opor Ayam with Coconut Sauce and Spices

Name: Indonesian Opor Ayam with Coconut Sauce and Spices
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 whole chicken, cut into pieces (about 1.5 kg); 1 teaspoon salt; ½ teaspoon ground white pepper; 6 shallots, peeled and roughly chopped; 4 cloves garlic, peeled; 3 candlenuts (or macadamia nuts); 1 teaspoon ground coriander; 1 inch galangal, peeled; 1 inch ginger, peeled; 2 teaspoons turmeric powder; 400 ml coconut milk (fresh or canned); 2 cups water; 3 kaffir lime leaves; 2 lemongrass stalks, bruised; 2 bay leaves; 2 tablespoons cooking oil; Salt to taste; Fried shallots; Fresh coriander leaves

Opor Ayam is a fragrant and creamy chicken dish infused with aromatic spices and coconut milk, perfect for an exotic meal.

4.5(335 reviews)

·By Ethan Brooks·September 22, 2025

Indonesian Opor Ayam with Coconut Sauce and Spices — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken

For the Spice Paste

For the Coconut Sauce

For Garnishing

Nutrition

Per serving

Calories: 841 kcal
Protein: 47.83 g
Carbs: 8.75 g
Fat: 68.25 g
Fiber: 0.75 g

Whole recipe

Total

Calories: 3363 kcal
Protein: 191.3 g
Carbs: 35 g
Fat: 273 g
Fiber: 3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 whole chicken, cut into pieces (about 1.5 kg)	2250	180	0	165	0
1 teaspoon salt	0	0	0	0	0
½ teaspoon ground white pepper	3	0.1	0.8	0	0.3
6 shallots, peeled and roughly chopped	24	0.7	5.8	0.1	1
4 cloves garlic, peeled	18	0.8	4	0.1	0.2
3 candlenuts (or macadamia nuts)	33	0.4	1.2	3.5	0.4
1 teaspoon ground coriander	5	0.2	1	0.1	0.5
1 inch galangal, peeled	2	0	0.5	0	0.1
1 inch ginger, peeled	2	0	0.5	0	0.1
2 teaspoons turmeric powder	8	0.2	1.4	0.2	0.5
400 ml coconut milk (fresh or canned)	740	8	14	77	0
2 cups water	0	0	0	0	0
3 kaffir lime leaves	1	0	0.1	0	0
2 lemongrass stalks, bruised	5	0.2	1.5	0	0.2
2 bay leaves	1	0.1	0.2	0	0.1
2 tablespoons cooking oil	240	0	0	27	0
Salt to taste	0	0	0	0	0
Fried shallots	30	0.5	4	1	0.5
Fresh coriander leaves	1	0.1	0.2	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Rinse the Chicken
Rinse the chicken pieces under cold water and pat dry with paper towels.
2
Season the Chicken
Season with salt and ground white pepper, ensuring even coverage.
3
Marinate
Set aside to marinate for 30 minutes.

Preparing the Spice Paste

1
Combine Ingredients
Combine shallots, garlic, candlenuts, ground coriander, galangal, ginger, and turmeric powder in a blender.
2
Blend into Paste
Blend into a smooth paste, adding a little water if necessary to help it combine.
Tip: ⚠ Important: Do not over-blend as it may affect the texture.
3
Set Aside
Transfer the paste to a bowl and set aside.
Tip: 💡 Pro Tip: Use a mortar and pestle for a more authentic taste and texture.

How to Make Indonesian Opor Ayam with Coconut Sauce and Spices

Total time: 2 h · Yields 4 servings

1
Frying the Spice Paste
Heat cooking oil in a large pot over medium heat, then fry the spice paste, stirring frequently until fragrant.
2
Simmering the Chicken
Add the marinated chicken to the pot, and stir to coat with the spice paste.
3
Creating the Sauce
Pour in the coconut milk and water, then add kaffir lime leaves, lemongrass, and bay leaves.