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Dinner Meals Cooking Time : 1 hour 15 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Authentic Indonesian Opor Ayam Recipe |Traditional Coconut Chicken Curry

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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.

Cooking Method

Blend the shallots, garlic, ginger, turmeric, candlenuts, coriander, and cumin into a smooth spice paste.
Heat the vegetable oil in a large pot over medium heat.
Sauté the spice paste for 8–10 minutes, stirring frequently until fragrant.
Add the bruised lemongrass, kaffir lime leaves, and bay leaves.
Add the chicken pieces and cook until lightly browned on all sides.
Pour in the chicken broth and coconut milk, stirring gently to combine.
Season with salt, white pepper, and palm sugar if using.
Bring to a gentle simmer, then reduce the heat to low and cook for 40–45 minutes, or until the chicken is tender and the sauce has slightly thickened.
Remove the lemongrass, bay leaves, and kaffir lime leaves before serving.
Garnish with fried shallots and serve hot with steamed rice, ketupat, or lontong.

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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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