Description
A classic Javanese comfort food, Opor Ayam features tender chicken simmered in a rich, velvety coconut milk broth infused with aromatic spices like galangal, lemongrass, and kaffir lime leaves.
Ingredients
1 whole chicken, cut into pieces (or 4–6 thighs/drumsticks)
3 cloves garlic, minced
6 shallots, thinly sliced
2 lemongrass stalks (bruised)
1-inch galangal (sliced)
3 kaffir lime leaves
2 bay leaves
1 tsp ground coriander
½ tsp ground turmeric
1 tsp salt & ½ tsp sugar
1 can (400ml) coconut milk
2 tbsp cooking oil
2 cups water
Garnish: Fried shallots, sliced chili
Instructions
Sauté: Heat oil in a large pot; sauté garlic and shallots until golden.
Aromatics: Add lemongrass, galangal, kaffir lime leaves, and bay leaves; cook for 1 minute.
Spice: Stir in coriander, turmeric, salt, and sugar; toast briefly.
Sear: Add chicken pieces and brown lightly to coat in spices.
Simmer: Add water, bring to a simmer, and cook uncovered for 15–20 minutes.
Finish: Stir in coconut milk; simmer for another 15–20 minutes until the sauce thickens.
Serve: Adjust seasoning and serve hot over steamed rice.
Notes
Bruising Lemongrass: Always press the stalks with the back of a knife to release the essential oils.
Stirring: Stir the coconut milk frequently to prevent curdling and ensure a silky broth.
Leftovers: Tastes even better the next day! Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course / Stew
- Method: Stovetop / Simmering
- Cuisine: Indonesian (Javanese)