Opor Ayam: Indonesian Chicken Cooked In Spiced Coconut Milk
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 portions
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Calories
429 kcal
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Course
Dinner
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Cuisine
Indonesian
Opor Ayam: Indonesian Chicken Cooked In Spiced Coconut Milk
Description
This recipe for Opor Ayam uses baby chicken pieces slowly cooked in a mixture of coconut milk and water infused with a finely ground spice paste containing coriander, cumin, onion, garlic, ginger, galangal, and optional fresh turmeric. The addition of salam leaves and lemongrass imparts distinctive, delicate herbal aromas uncommon outside Indonesian cuisine.
The cooking method involves frying the spice paste and aromatics before adding chicken and simmering gently until tender and the coconut milk slightly separates, signaling readiness and flavor concentration. The resulting dish is creamy with a subtle earthiness from the turmeric and warmth from the spice blend.
Traditionally, Opor Ayam is served with plain white rice or rice cakes like lontong to balance the richness and carry the fragrant sauce, making it suitable as a main course for a comforting meal.
Notes advise that salam leaves have no direct substitute but combining Indian bay leaf and curry leaves can approximate the aroma. The use of freshly grated coconut to make homemade coconut milk is optional but enhances freshness. Turmeric can be used fresh or powdered according to availability.
Ingredients
- 35 ounces chicken with bones approximately 1 baby chicken.
- 2 salam leaves see the note, or Indonesian Bay leaves
- 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 Coriander ground
- 1 teaspoon ground cumin
- 1 onion finely chopped, medium-sized
- 4 cloves garlic finely chopped.
- ½ inch ginger
- ½ inch galangal
- ½ inch fresh turmeric optional, or ½ teaspoon turmeric powder
- 1 ½ teaspoon salt or according to taste.
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 aroma and are not interchangeable with Indian bay leaves alone; a combination of Indian bay leaf and curry leaf can be used if salam is unavailable.
- Freshly grated coconut or frozen grated coconut can be used to make homemade coconut milk for a fresher flavor.
- Fresh turmeric root or dried turmeric powder may be used; use about ½ teaspoon if powdered.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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