Opor Ayam Kampung Kuah Santan Kuning (Free-Range Chicken in Yellow Coconut Curry), Rich and Savory, a Classic Lebaran Dish
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole (cut into 8-10 pieces) free-range chicken (ayam kampung)
- 400 ml thick coconut milk
- 600 ml thin coconut milk
- 8 cloves shallots
- 5 cloves garlic
- 4 toasted candlenuts
- 1 tsp coriander seeds
- 1/4 tsp cumin
- 2 inch piece (lightly charred) turmeric
- 3 inch piece (crushed) ginger
- 3 inch piece (crushed) galangal
- 2 stalks (crushed) lemongrass
- 4 leaves lime leaves
- 2 leaves bay leaves
- 1 tsp granulated sugar
- 1.5 tsp (adjust to taste) salt
- 1 tsp (optional) chicken bouillon powder
- 3 tbsp (for sautéing) cooking oil
- to taste for garnish fried shallots
- 4 (optional, peeled) hard-boiled eggs
🛒 Products You Might Need
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Blend the shallots, garlic, candlenuts, coriander seeds, cumin, and turmeric using a blender or mortar and pestle until completely smooth.
- 2 Heat the cooking oil in a large pot, then sauté the spice paste until fragrant and fully cooked—you'll know it's ready when the oil starts to separate from the paste.
- 3 Add the ginger, galangal, lemongrass, lime leaves, and bay leaves. Sauté briefly until their aroma comes out.
- 4 Add the chicken pieces and stir well with the spice mixture until the chicken changes color and is evenly coated.
- 5 Pour in the thin coconut milk first, stirring gently so it doesn't curdle. Cook over medium heat, stirring occasionally.
- 6 Once it comes to a boil, lower the heat and cook the chicken until tender, about 30-40 minutes. Stir occasionally to prevent the coconut milk from curdling and the bottom from burning.
- 7 Add the sugar, salt, and chicken bouillon powder. Adjust the seasoning to taste.
- 8 Pour in the thick coconut milk, add the hard-boiled eggs if using, and stir gently over low heat. Cook for another 10-15 minutes until the broth thickens and the chicken is truly tender. Don't let it boil too hard, or the coconut milk may curdle.
- 9 Taste once more, and once it's just right, remove from the heat. Serve warm topped with fried shallots, alongside ketupat or lontong.
💡 Tips
• Use free-range chicken (ayam kampung) for a richer, less oily broth, even though it takes a bit longer to cook than broiler chicken.
• Stir the coconut milk gently and consistently over low-medium heat to prevent it from curdling, especially after adding the thick coconut milk.
• Toast the candlenuts before grinding them so their oils are released and the opor doesn't taste raw or bitter.
• The opor tastes even better if left in the fridge overnight and reheated the next day, as the flavors will have fully absorbed into the chicken.
📊 Nutrition Facts / serving
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊