Opor Ayam
A classic Indonesian chicken curry stewed in a rich, mild coconut milk sauce, often served during special occasions.
Ingredients
- •2 lb chicken pieces, bone-in, skin-on (thighs and drumsticks recommended)
- •2 cans full-fat coconut milk
- •0.5 cup water or chicken stock
- •2 tablespoon cooking oil
- • to taste salt
- •1 teaspoon palm sugar or granulated sugar
- •8 large shallots, peeled
- •4 large garlic cloves, peeled
- •1 inch ginger, peeled and sliced
- •1 inch galangal, peeled and sliced
- •4 candlenuts, toasted (or macadamia nuts)
- •1 teaspoon coriander seeds, toasted
- •0.5 teaspoon cumin seeds, toasted
- •0.5 teaspoon white pepper powder
- •0.5 inch fresh turmeric, peeled and sliced (or 0.5 tsp turmeric powder)
- •1 stalk lemongrass, bruised
- •3 kaffir lime leaves
- •2 Indonesian bay leaves (daun salam) or regular bay leaves
Instructions
- 1.
Prepare the Bumbu Halus (fine spice paste): Combine shallots, garlic, ginger, galangal, candlenuts, toasted coriander seeds, toasted cumin seeds, white pepper powder, and fresh turmeric (if using) in a mortar and pestle or a food processor. Grind or blend until a very smooth paste forms. If using a food processor, add a tablespoon of water or oil to help it blend.
- 2.
Heat cooking oil in a large pot or Dutch oven over medium heat. Add the Bumbu Halus and sauté, stirring constantly, for 8-10 minutes until very fragrant and the oil separates from the paste. This is crucial for flavor development.
- 3.
Add the bruised lemongrass, kaffir lime leaves, and Indonesian bay leaves to the pot. Sauté for another 1-2 minutes until fragrant.
- 4.
Add the chicken pieces to the pot and stir to coat them evenly with the spice paste. Cook for 5-7 minutes, turning occasionally, until the chicken is lightly browned on all sides.
- 5.
Pour in the two cans of full-fat coconut milk and the water or chicken stock. Stir well to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
- 6.
Cover the pot and simmer for 45-60 minutes, or until the chicken is very tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent the coconut milk from scorching at the bottom.
- 7.
Season with salt and palm sugar (or granulated sugar) to taste. Stir until dissolved. Taste and adjust seasoning as needed. The sauce should be rich, savory, and mildly sweet.
- 8.
Remove the lemongrass, kaffir lime leaves, and bay leaves before serving, if desired, though they can be left in for presentation.
- 9.
Serve Opor Ayam hot with steamed white rice, lontong (compressed rice cakes), or ketupat (diamond-shaped rice dumplings). It's often garnished with fried shallots.
Tips
- 💡For the most authentic flavor, use a mortar and pestle to grind the Bumbu Halus. If using a food processor, ensure the paste is very smooth.
- 💡Do not rush the sautéing of the Bumbu Halus; this step develops the deep, aromatic base of the curry.
- 💡Simmer Opor Ayam on low heat to prevent the coconut milk from splitting. Stir occasionally, especially if using a thinner pot.
- 💡Opor Ayam tastes even better the next day as the flavors meld and deepen. It can be stored in the refrigerator for up to 3 days.
- 💡Adjust the amount of water/stock based on how thick you prefer your sauce. For a richer, thicker sauce, use less liquid.
Recipe from TheCookbook.ai
Created by Ryanne Hamdali