Indonesian Cuisine
Opor Ayam (Indonesian Chicken in Coconut Milk)
Prep
20 min
Cook
60 min
Servings
8
Level
Medium
Opor ayam (chicken simmered in seasoned coconut milk) is a classic dish that's never missing during Eid al-Fitr and Eid al-Adha celebrations. Chicken is cooked in a golden spice base made from turmeric, candlenuts, coriander, galangal, and bay leaves, then simmered in coconut milk until tender and full of flavor. The thick, savory, bright yellow opor broth is perfect for pouring over ketupat (rice cakes) or warm steamed rice. Its mild flavor (not too spicy) means everyone in the family, including kids and elders, can enjoy it. Opor is usually served alongside sambal goreng ati (spicy liver stir-fry), crackers, and a sprinkle of fried shallots. In many regions, opor ayam is also commonly served at selamatan (traditional communal feasts). The key to a delicious opor is using fresh coconut milk from real coconuts and free-range chicken, which has a richer flavor. Cooking opor takes patience, since the coconut milk needs to be stirred constantly so it doesn't curdle. But the end result is absolutely mouthwatering.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- free-range or broiler chicken, cut into 12 pieces
- coconut milk from 1 coconut
- lemongrass, bruised
- bay leaves
- lime leaves
- galangal, bruised
- Spice paste: 8 cloves shallots, 4 cloves garlic, 4 candlenuts, toasted, 2-inch piece turmeric, roasted, 2-inch piece ginger, 1 tsp ground coriander, 1/2 tsp ground cumin
- Salt, sugar, pepper, to taste
- Fried shallots, for garnish
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👩🍳 Instructions
- 1 Sauté the spice paste together with the lemongrass, bay leaves, lime leaves, and galangal until fragrant. Add the chicken and stir until it changes color. Pour in the coconut milk little by little while continuing to stir. Cook over low heat, stirring occasionally so the coconut milk doesn't curdle. Season with salt, sugar, and pepper. Cook until the chicken is tender and the broth has thickened (about 45 minutes for free-range chicken, 30 minutes for broiler chicken). Remove from heat and sprinkle with fried shallots. Serve with ketupat or rice.
💡 Tips
• Use free-range chicken for a richer, more savory flavor
• Keep stirring constantly with a wooden spoon
• Let the opor sit in the fridge overnight — it tastes even better the next day.
📊 Nutrition Facts / serving
420
Calories (kcal)
28g
Protein
30g
Fat
8g
Carbs
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