Opor Ayam (Indonesian Chicken Curry) Recipe
Opor Ayam is a traditional Indonesian chicken curry featuring a fragrant blend of toasted coriander seeds, lemongrass, galangal, and other aromatic spices simmered slowly in creamy coconut milk. This dish offers a rich, mildly spiced flavor perfect for a comforting meal, traditionally served with rice.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indonesian
- Diet: Halal
Ingredients
Scale
Spices and Aromatics
- 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
Vegetables and Liquids
- 10 small shallots, sliced
- 1 tomato, chopped (or 1 cup cherry tomatoes)
- 1 8.5-ounce can coconut milk
- 3/4 cup chicken stock
Other
- 3 tablespoons coconut oil
- Kosher salt, to taste
- 3 pounds bone-in chicken pieces
Instructions
- Toast Coriander Seeds: Heat a dry skillet over medium-high heat and toast the coriander seeds for 2 to 3 minutes until fragrant. Remove from heat and let cool, then grind the seeds using a spice grinder to a fine powder.
- Sauté Shallots and Prepare Spice Paste: In a large sauté pan over medium heat, warm 2 tablespoons of coconut oil. Add the sliced shallots and a generous pinch of kosher salt. Cook, stirring often, until the shallots are browned and caramelized, about 10 minutes. Remove shallots and transfer them to a food processor. In the same pan, add garlic cloves and candlenuts; cook while stirring constantly for 2 to 3 minutes until deep golden brown, being careful not to burn. Add these to the shallots in the food processor along with the kaempferia galanga root, white peppercorns, and 2 tablespoons of water. Blend into a smooth paste.
- Cook Aromatics: Heat the remaining 1 tablespoon of coconut oil in the sauté pan over medium heat. Add the ginger, galangal, lemongrass knots, salam leaves, and scrunched makrut lime leaves. Stir occasionally and cook for 5 to 7 minutes until the raw aroma diminishes and the spices release their fragrance.
- Combine Ingredients and Simmer: Stir in the ground coriander powder, the shallot and spice paste, and chopped tomato into the pan with the aromatics. Reduce heat to low and gradually pour in the coconut milk little by little, stirring gently to incorporate and prevent the sauce from breaking. Once fully combined and the mixture starts to gently simmer, add the chicken stock. Nestle the bone-in chicken pieces into the sauce and spoon some sauce over them. Cover the pan and cook on low heat for about 40 minutes, or until the chicken is fully cooked and tender. Adjust heat as needed to maintain a gentle simmer without boiling. Season with salt to taste.
- Finish and Serve: Before serving, remove and discard the galangal, ginger pieces, lemongrass, salam, and makrut lime leaves. Serve the flavorful chicken curry hot, accompanied by steamed rice.
Notes
- If kaempferia galanga root is unavailable, the dish will still be flavorful without it.
- Candlenuts can be substituted with macadamia nuts for a similar creamy texture.
- Ensure the curry simmers gently to prevent the coconut milk from curdling.
- Adjust salt and pepper seasoning to taste towards the end of cooking.
- Scrunching the makrut lime leaves before adding them releases their essential oils and enhances aroma.
- Bone-in chicken pieces are preferred as they add richness and flavor to the curry.
Keywords: Opor Ayam, Indonesian Chicken Curry, Indonesian recipe, coconut milk chicken curry, traditional chicken curry, Southeast Asian cuisine
