opor ayam

Chicken Simmered in Mild Coconut Gravy (Opor Ayam)


15 min


35 min


[Total: 1    Average: 5/5]
opor ayam

credit : sajianistimewa.com

A mild dish without chilies but redolent of coriander, lemongrass, salam leaves and galangal, Opor Ayam is a universal favorite in Indonesia.

Main Ingredients

  • 3 ‏cups (750 ml) thin coconut milk
  • 1 ‏fresh chicken (2 lbs/1 kg), cleaned and cut into serving pieces
  • 1 ‏stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
  • 2 ‏salam leaves or bay leaves
  • 1/2 ‏teaspoon salt
  • 1/2 ‏cup (125 ml) thick coconut milk

Spice Paste

  • 5 ‏macadamia nuts or candlenuts, roughly chopped
  • 1 ‏in (2 ½ cm) fresh galangal, peeled and sliced
  • 3 ‏shallots, peeled
  • 3 ‏cloves garlic, peeled
  • 2 ‏tablespoons coriander seeds or 1 tablespoon ground coriander
  • 1 ‏teaspoon ground white pepper
  • 1/2 ‏tablespoon shaved palm sugar or dark brown sugar


Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little coconut milk if necessary to keep the mixture turning.

Bring the thin coconut milk and Spice Paste to a boil over high heat in a wok or large saucepan. Add the chicken pieces, lemongrass, mix well and bring to a boil again. Reduce the heat to low and simmer uncovered for about 30 minutes, until the chicken is cooked and the sauce has reduced by a third. Finally add the thick coconut milk, simmer for 5 more minutes and remove from the heat.

Transfer to a serving casserole and garnish with fresh chilies if desired.

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