Name: Opor Ayam (Indonesian Chicken Curry) Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Indonesian
Ingredients: 1/4 cup coriander seeds; 15 garlic cloves; 5 candlenuts (or 5 to 10 macadamia nuts); 2 to 3 1-inch pieces kaempferia galanga root, peeled (optional); 1/2 tablespoon white peppercorns; 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; 10 small shallots, sliced; 1 tomato, chopped (or 1 cup cherry tomatoes); 1 8.5-ounce can coconut milk; 3/4 cup chicken stock; 3 tablespoons coconut oil; Kosher salt, to taste; 3 pounds bone-in chicken pieces

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Introduction

Opor Ayam is a rich and fragrant Indonesian chicken curry that combines aromatic spices with creamy coconut milk. This comforting dish showcases a blend of traditional herbs and spices, creating a flavorful experience perfect for any occasion.

A white bowl holds a dish with two chicken drumsticks partly covered by a light beige creamy sauce that fills the bottom layer, topped with thin, crispy fried shallots scattered on the drumsticks and a dark green bay leaf resting in the sauce beside the chicken. The chicken skin looks soft and slightly shiny from the sauce, with the drumsticks positioned diagonally in the bowl. Next to the bowl, a white bowl with red inside holds white sliced pieces of food, and both bowls are on a wood surface. There are two knives with dark and tan handles near the bowls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup coriander seeds
3 tablespoons coconut oil
10 small shallots, sliced
Kosher salt, to taste
15 garlic cloves
5 candlenuts (or 5 to 10 macadamia nuts)
2 to 3 1-inch pieces kaempferia galanga root, peeled (optional)
1/2 tablespoon white peppercorns
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)
1 8.5-ounce can coconut milk
3/4 cup chicken stock
3 pounds bone-in chicken pieces

Instructions

Step 1: In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes until fragrant. Let them cool, then grind finely using a spice grinder.
Step 2: Heat 2 tablespoons of coconut oil in a large sauté pan over medium heat. Add the shallots with a pinch of salt and cook, stirring often, until browned, about 10 minutes. Transfer shallots to a food processor and set aside.
Step 3: In the same pan, add the garlic cloves and candlenuts. Stir constantly for 2 to 3 minutes until deep golden brown to avoid burning. Add these to the shallots in the food processor along with the kaempferia galanga root, white peppercorns, and 2 tablespoons water. Purée into a smooth paste.
Step 4: Heat remaining 1 tablespoon coconut oil in the pan over medium heat. Add the ginger, galangal, lemongrass knots, salam leaves, and scrunched makrut lime leaves. Cook for 5 to 7 minutes, stirring occasionally until the aromas mellow and the raw smell reduces.
Step 5: Stir in the ground coriander seeds, shallot paste, and chopped tomato to the pan. Reduce heat to low and gradually add the coconut milk while stirring gently to prevent the sauce from breaking.
Step 6: Once the coconut milk is fully incorporated and the mixture is simmering gently, add the chicken stock. Nestle the chicken pieces into the sauce and spoon some over the top. Cover and cook on low heat for about 40 minutes until the chicken is cooked through and fragrant. Adjust heat as needed to maintain a gentle simmer without boiling.
Step 7: Season with salt to taste. Before serving, remove the ginger, galangal, lemongrass, salam, and makrut lime leaves. Serve hot with steamed rice.

Tips & Variations

Substitute candlenuts with macadamia nuts if unavailable; they add a similar creamy texture.
If you can’t find kaempferia galanga root, omitting it will still yield a delicious curry.
For a spicier version, add chopped fresh chili or chili paste along with the shallots.
Use boneless chicken for quicker cooking, but bone-in pieces add more depth to the flavor.

Storage

Store leftover Opor Ayam in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling the coconut milk. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with white rice at the bottom, topped with several large meatballs covered in a creamy light brown sauce. On one side of the bowl, there are two green stalks and a dark green leaf partially submerged in the sauce. Crispy fried shallots are sprinkled on top of the meatballs. The bowl is placed on a white marbled surface with a white cloth nearby. The lighting is soft and natural, highlighting the texture of the sauce and meatballs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of bone-in pieces?

Yes, boneless chicken breasts can be used, but reduce cooking time to avoid drying them out. Bone-in pieces add more flavor and richness to the curry.

What can I substitute for salam leaves?

If you can’t find salam leaves, bay leaves are a good substitute, though the flavor will be slightly different. They help add a subtle herbal note to the dish.