Back to Recipes

Opor Ayam (Chicken in Coconut Curry)

Opor ayam is the gentle soul of Javanese cooking, a pale, creamy coconut curry that's traditionally served at Eid celebrations alongside rice cakes. Unlike fiery Indonesian sambals, opor is mild and aromatic, built on lemongrass, galangal, coriander and candlenuts rather than chilli.

The chicken simmers slowly in coconut milk until it's tender and the sauce is rich, silky and golden. It's the kind of curry the whole family can share, with sambal on the table for anyone who wants heat.

Everything happens in one pot, and the spice paste takes minutes in a blender, so this celebration dish is well within reach on a weeknight.

Servings
4
Prep Time
15
mins
Cook Time
40
mins
Ingredients
16
Total Time
55
mins

Pantry bits

  • Large heavy-based pot or deep frying pan
  • Blender or mortar and pestle
  • Wooden spoon
  • Chopping board and sharp knife

Ingredients

  • 1kg chicken thigh fillets, cut into large chunks
  • 6 shallots (eschalots), peeled
  • 4 cloves garlic, peeled
  • 4 candlenuts or macadamias
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground white pepper
  • 2 tbsp vegetable oil
  • 2 stalks lemongrass, bruised
  • 3cm piece galangal, bruised
  • 4 kaffir lime leaves
  • 2 bay leaves
  • 400ml can coconut milk
  • 250ml chicken stock or water
  • 1 tsp salt
  • 2 tsp palm sugar or brown sugar

Instructions

  1. Blend the shallots, garlic, candlenuts, coriander, cumin and white pepper with a splash of water to a smooth paste.
  2. Heat the oil in a large pot over medium heat and fry the paste for 3 to 4 minutes until fragrant and it no longer smells raw.
  3. Add the lemongrass, galangal, lime leaves and bay leaves and stir for 1 minute.
  4. Add the chicken and turn to coat in the paste, cooking for 2 to 3 minutes until the outside turns opaque.
  5. Pour in the coconut milk and stock, add the salt and sugar, and bring to a gentle simmer.
  6. Simmer uncovered for 25 to 30 minutes, stirring now and then so the coconut milk doesn't split, until the chicken is tender and the sauce has thickened slightly.
  7. Taste and adjust the salt and sugar, then serve over steamed rice with fried shallots scattered on top.

Other recipes

Nasi Kuning (Indonesian Yellow Rice)
Martabak Telur (Savoury Stuffed Pancake)
Sop Buntut (Indonesian Oxtail Soup)

Never miss a recipe

Join thousands of subscribers and get our best recipes delivered to direct to your inbox!

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.