Indonesian Opor Ayam with Coconut Sauce and Spices

Name: Indonesian Opor Ayam with Coconut Sauce and Spices
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
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

Traditional Javanese Chicken Stew

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

1 h 30 min
4
Intermediate

Ingredients

For the Chicken

1 whole chicken, cut into pieces (about 1.5 kg)

1 teaspoon salt

½ teaspoon ground white pepper

For the Spice Paste

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

For the Coconut Sauce

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

For Garnishing

Fried shallots

Fresh coriander leaves

Preparation

Marinating the Chicken

Rinse the Chicken

Rinse the chicken pieces under cold water and pat dry with paper towels.

Season the Chicken

Season with salt and ground white pepper, ensuring even coverage.

Marinate

Set aside to marinate for 30 minutes.

Preparing the Spice Paste

Combine Ingredients

Combine shallots, garlic, candlenuts, ground coriander, galangal, ginger, and turmeric powder in a blender.

Blend into Paste

Blend into a smooth paste, adding a little water if necessary to help it combine.

⚠ Important: Do not over-blend as it may affect the texture.

Set Aside

Transfer the paste to a bowl and set aside.

💡 Pro Tip: Use a mortar and pestle for a more authentic taste and texture.

Cooking Process

Frying the Spice Paste

Heat cooking oil in a large pot over medium heat, then fry the spice paste, stirring frequently until fragrant.

Simmering the Chicken

Add the marinated chicken to the pot, and stir to coat with the spice paste.

Creating the Sauce

Pour in the coconut milk and water, then add kaffir lime leaves, lemongrass, and bay leaves.

Plating & Serving