Description
Opor Ayam is a traditional Indonesian chicken curry known for its rich and aromatic coconut milk based sauce infused with a blend of toasted spices, fresh herbs, and fragrant roots. This comforting dish features tender bone-in chicken pieces simmered slowly to absorb the subtle flavors of coriander, lemongrass, galangal, and makrut lime leaves, resulting in a creamy, mildly spiced curry, perfect served with steamed rice.
Ingredients
Scale
Spices and Seeds
- 1/4 cup coriander seeds
- 1/2 tablespoon white peppercorns
- Kosher salt, to taste
Herbs and Aromatics
- 10 small shallots, sliced
- 15 garlic cloves
- 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
- 1 tomato, chopped (or 1 cup cherry tomatoes)
Liquids and Oils
- 3 tablespoons coconut oil
- 1 8.5-ounce can coconut milk
- 3/4 cup chicken stock
Main Ingredient
- 3 pounds bone-in chicken pieces
Instructions
- Toast and Grind Spices: In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes until fragrant. Remove from heat and let cool, then grind them in a spice grinder to a fine powder.
- Sauté and Prepare Shallot Paste: Heat 2 tablespoons of coconut oil in a large sauté pan over medium heat. Add the sliced shallots and a generous pinch of salt, cooking and stirring frequently until browned, about 10 minutes. Transfer the browned shallots to a food processor and set aside. In the same pan, add the garlic cloves and candlenuts; cook while stirring constantly until both are deep golden brown, about 2 to 3 minutes. Add the garlic and candlenuts to the food processor along with the kaempferia galanga root, white pepper, and 2 tablespoons of water. Purée until smooth to form a thick paste.
- Cook Aromatics: Heat the remaining 1 tablespoon of coconut oil in the sauté pan over medium heat. Add the ginger, galangal, lemongrass, salam leaves, and makrut lime leaves (scrunch the lime leaves in your hands before adding). Cook, stirring occasionally, until the ingredients lose their raw intensity and become fragrant, about 5 to 7 minutes.
- Combine and Simmer: Stir the ground coriander seeds, shallot paste, and chopped tomato into the pan with the aromatics. Reduce heat to low and gradually stir in the coconut milk a little at a time to prevent the sauce from curdling. Once fully incorporated and gently simmering, add the chicken stock. Nestle the bone-in chicken pieces into the sauce and spoon some of the sauce over them. Cover the pan and cook on low heat for approximately 40 minutes, or until the chicken is thoroughly cooked and the flavors have melded. Adjust heat as necessary to maintain a gentle simmer without boiling.
- Finish and Serve: Taste and season the curry with kosher salt as needed. Before serving, remove all the whole aromatics (galangal, ginger, lemongrass, salam leaves, and makrut lime leaves). Serve hot with steamed white rice for a complete meal.
Notes
- If kaempferia galanga root is unavailable, omit or substitute with additional galangal.
- Candlenuts add creaminess and texture; if unavailable, macadamia nuts are a good substitute.
- Gently scrunching makrut lime leaves releases their flavor effectively.
- Take care not to boil the curry to prevent the coconut milk from separating.
- Salam leaves are Indonesian bay leaves and add a subtle herbal flavor; dried can be used if fresh are unavailable.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indonesian
Keywords: Opor Ayam, Indonesian Chicken Curry, Coconut Milk Curry, Indonesian Cuisine, Spiced Chicken Stew
