Indonesian•comfort
Opor Ayam
Opor ayam (chicken cooked in coconut milk) is one of the easiest Indonesian recipes you can try at home, and very delicious. Unlike many other Indonesian dishes, opor ayam is mild and chili free, making this dish a perfect introduction to Indonesian dishes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 chicken, cut into 4-8 pieces (or use 8 chicken drumsticks)
- 1 lemongrass (Indonesian: sereh), cut and bruised
- 2 Indonesian bay leaves (Indonesian: daun salam)
- 2 kaffir lime leaves (Indonesian: daun jeruk)
- 500 ml water
- 200 ml coconut milk (Indonesian: santan)
- fried shallots (Indonesian: bawang merah goreng), for garnish (optional)
- 100 gram shallot (Indonesian: bawang merah)
- 4 cloves garlic (Indonesian: bawang putih)
- 5 candlenut (Indonesian: kemiri) (or 8-10 macadamia nuts)
- 1 inch galangal (Indonesian: lengkuas)
- 2 teaspoon coriander seeds (Indonesian: biji ketumbar)
- ½ teaspoon cumin seeds (Indonesian: biji jinten)
- 1 teaspoon salt, or to taste
- ½ teaspoon sugar, or to taste
Instructions
- 1
Heat 2 tablespoon of oil in a pot and stir fry the spice paste until fragrant, about 2-3 minutes.
- 2
Add lemon grass, bay leaf, and kaffir lime leaf and cook for another 2 minutes.
- 3
Add the chicken pieces and cook until chicken is no longer pink.
- 4
Add water and coconut milk and bring to a boil.
- 5
Reduce heat and simmer until liquid is reduced, about 20 minutes. Add salt and/or sugar as needed.
- 6
Transfer to a serving bowl and garnish with fried shallots.