Opor Ayam Kuning: Chicken in Turmeric and Coconut Milk
Opor ayam, or chicken simmered in turmeric and coconut milk, is a popular dish from Central Java. It is often served on Eid, after the fasting month of Ramadan, and is suitable for people who can’t take spicy food.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 chicken, portioned, washed thoroughly
- 4 hard boiled eggs, peeled
- 8 shallots, peeled, chopped
- 4 cloves garlic, peeled, chopped
- 4 cm turmeric, peeled, chopped
- 4 cm ginger, peeled, chopped
- 0.5 tsp ground coriander
- ¼ tsp cumin
- 0.5 tsp ground white pepper
- 4 cm galangal, peeled, sliced
- 1 stalk lemongrass, bruised, knotted
- 2 salam leaves
- 4 cm whole cinnamon stick
- Salt to taste
- Pinch of sugar
- 3 tbsp vegetable oil
- 750 ml water
- 65 ml coconut milk
Instructions
- 1
Using a blender or food processor, blend to a smooth paste: shallots, garlic, turmeric and ginger.
- 2
Heat the vegetable oil in a wok over medium heat.
- 3
Fry the blended spices, lemongrass, galangal and salam leaves until fragrant, around 4 minutes.
- 4
Add the cinnamon stick, ground coriander, cumin, white pepper, salt and sugar. Mix well.
- 5
Add the chicken and fry in the spice mix for about 4 minutes.
- 6
Add water and mix well. Then add coconut milk.
- 7
Add the hard boiled eggs. Stir well.
- 8
When the soup boils, lower the heat to medium low. Simmer for about 30 minutes or until the chicken is done.
- 9
Transfer to a serving bowl.