Opor Ayam

Nutrition · per serving

Steps

1. 1

   Pat the chicken dry. Roughly chop the shallots, peel the garlic and turmeric, bruise the lemongrass, and slice the galangal so everything is ready before cooking. This mise en place keeps the spice paste from catching while you work.

   500 g bone-in chicken thighs, skin removed60 g shallots, roughly chopped4 garlic cloves20 g fresh turmeric, peeled and sliced2 lemongrass stalks, white part bruised20 g galangal, sliced
2. 2

   Blend or pound the shallots, garlic, turmeric, candlenuts, ground coriander, and neutral oil into a smooth paste. Add 1-2 teaspoons of water only if needed to get the blades moving; a fine paste gives the sauce a smoother texture and fuller flavor.

   60 g shallots, roughly chopped4 garlic cloves20 g fresh turmeric, peeled and sliced3 candlenuts4 g ground coriander15 ml neutral oil
3. 3

   Heat a medium pot over medium heat. Add the spice paste and sauté for 3-4 minutes until fragrant, glossy, and slightly deeper yellow; do not let it brown hard or the turmeric can taste harsh.

   60 g shallots, roughly chopped4 garlic cloves20 g fresh turmeric, peeled and sliced3 candlenuts4 g ground coriander15 ml neutral oil
4. 4

   Add the chicken, lemongrass, galangal, and Indonesian bay leaves. Turn the chicken in the paste for 2-3 minutes so the aromatics coat it evenly and the surface starts to absorb the seasoning.

   500 g bone-in chicken thighs, skin removed2 lemongrass stalks, white part bruised20 g galangal, sliced2 Indonesian bay leaves
5. 5

   Pour in the water, then bring to a gentle simmer. Cover partially and cook for 15 minutes, turning the chicken once, until it is nearly cooked through.

   200 ml water500 g bone-in chicken thighs, skin removed
6. 6

   Lower the heat to gentle-low. Stir in the coconut milk, salt, and white pepper, then simmer uncovered for 8-10 minutes until the sauce lightly thickens and the chicken is fully cooked. Keep the heat gentle after adding coconut milk so the sauce stays smooth rather than splitting; the chicken is done when the thickest part reaches 75°C or the juices run clear.

   300 ml thick coconut milk6 g salt1 g white pepper500 g bone-in chicken thighs, skin removed
7. 7

   Rest the opor for 3 minutes off the heat so the fat settles and the aromatics mellow slightly. Taste and adjust seasoning if needed.

8. 8

   Serve hot, spooning plenty of the yellow coconut sauce over the chicken. Finish with fried shallots and lime wedges on the side for brightness.

   10 g fried shallots2 wedges lime wedges

Origin & History

Opor Ayam is a beloved Indonesian chicken dish in a fragrant coconut-based sauce, especially associated with Java. It is often prepared for festive occasions such as Lebaran, where it is traditionally served with ketupat or lontong, though everyday home versions are also common.