Opor Ayam: Indonesian Chicken Cooked In Spiced Coconut Milk

Name: Opor Ayam: Indonesian Chicken Cooked In Spiced Coconut Milk
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 portions
Ingredients: 35 ounces Chicken with bones; 2 salam leaves/ Indonesian Bay leaves; 1 lemongrass; 13.53 fluid ounces coconut milk; 17.6 fluid ounces water; 2 tablespoons cooking oil; 1 ½ teaspoon ground coriander; 1 teaspoon ground cumin; 1 medium-sized onion; 4 cloves garlic; ½ inch ginger; ½ inch galangal; ½ inch fresh turmeric or ½ teaspoon turmeric powder; 1 ½ teaspoon salt

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5.0

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 portions
Calories
429 kcal
Course
Dinner
Cuisine
Indonesian

Opor Ayam: Indonesian Chicken Cooked In Spiced Coconut Milk

Liam Rios

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Opor Ayam is an Indonesian chicken dish cooked in coconut milk with spices and herbs. It tastes delicately rich with fragrant herbs.

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Ingredients

Servings

35 ounces Chicken with bones approximately 1 baby chicken.
2 salam leaves/ Indonesian Bay leaves see the note.
1 lemongrass cut into one-inch long pieces.
13.53 fluid ounces coconut milk
17.6 fluid ounces water.
2 tablespoons cooking oil.

Spice paste:

1 ½ teaspoon ground coriander.
1 teaspoon ground cumin.
1 medium-sized onion finely chopped.
4 cloves garlic finely chopped.
½ inch ginger.
½ inch galangal.
½ inch fresh turmeric or ½ teaspoon turmeric powder optional.
1 ½ teaspoon salt or according to taste.

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Instructions

Using a food processor or a pestle and mortar, grind all the spice paste ingredients into a smooth mixture.
Heat the oil in a cooking pan or a wok and stir-fry the spice paste.
Add in Salam leaves and lemongrass. Continue cooking the spices until it releases a delicious aroma.
Then put the chicken pieces in. Fry a little until all pieces are coated with spices, and the poultry looks opaque.
Pour the coconut milk and the water into the chicken. Give it a good stir, then put the lid on. Cook it at low heat for about 30 - 45 minutes or until the chicken becomes tender and the oil slightly separates from the liquid.
Serve your opor ayam garnished with fried shallots, and enjoy it with plain white rice or lontong.

Notes

Salam leaves have a unique fragrance, and they are not the same family as the Indian bay leaves. So don’t try to substitute it with Indian bay leaf only. If Salam is not available to you, I suggest you use a combination of Indian bay leaf and curry leaf. For this recipe, 1 Indian bay leaf with 3 curry leaves is sufficient.
If you prefer, you can use freshly-made coconut milk using freshly grated coconut or frozen grated coconut.
You can use fresh turmeric root or dried turmeric powder. If you use the latter, you will only need about ½ teaspoon.

Nutrition Information

Show Details

Serving 250grams Calories 429kcal (21%) Carbohydrates 5g (2%) Protein 23g (46%) Fat 36g (55%) Saturated Fat 18g (90%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 84mg (28%) Sodium 675mg (28%) Potassium 415mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 164IU (3%) Vitamin C 5mg (6%) Calcium 43mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 6portions

Amount Per Serving

Calories 429 kcal

% Daily Value*

Serving	250grams
Calories	429kcal	21%
Carbohydrates	5g	2%
Protein	23g	46%
Fat	36g	55%
Saturated Fat	18g	90%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	11g	55%
Trans Fat	0.1g	5%
Cholesterol	84mg	28%
Sodium	675mg	28%
Potassium	415mg	9%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	164IU	3%
Vitamin C	5mg	6%
Calcium	43mg	4%
Iron	4mg	22%