Indonesian Opor Ayam is a traditional coconut chicken curry that is rich, aromatic, and delicately spiced. Originating from Java, this beloved dish is especially popular during Eid al-Fitr (Lebaran) and other festive celebrations, where it is commonly served with ketupat (rice cakes), steamed rice, or lontong. Tender chicken is simmered in creamy coconut milk with a fragrant blend of garlic, shallots, ginger, turmeric, coriander, candlenuts, lemongrass, and kaffir lime leaves. The result is a comforting curry with a smooth, mildly spiced sauce that perfectly showcases the flavors of Indonesian cuisine.
Chicken : Chicken thighs and drumsticks – 2 lb (900 g) ,, Vegetable oil – 2 tbsp
Spice Paste : Shallots – 8, peeled ,, Garlic – 5 cloves ,, Fresh ginger – 2-inch piece
Spice Paste : Fresh turmeric – 1-inch piece (or 1 tsp ground turmeric) Candlenuts – 4 (or macadamia nuts as a substitute) ,, Ground coriander – 2 tsp ,, Ground cumin – 1 tsp
Curry : Coconut milk – 4 cups (960 ml) ,, Chicken broth – 2 cups (480 ml) ,, Lemongrass – 2 stalks, bruised
Curry : Kaffir lime leaves – 4 ,, Bay leaves – 2 ,, Salt – 2 tsp
Curry : Ground white pepper – ½ tsp ,, Palm sugar – 1 tsp (optional)
Garnish : Fried shallots ,, Fresh cilantro (optional)
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