Opor ayam

bowl of opor ayam Indonesian coconut chicken.

Print Recipe

5 from 1 vote

This easy Indonesian dish is mild, aromatic and easy to make. A great meal any night.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Indonesian

Servings:

Calories: 503kcal

Author: Caroline

Save

Ingredients

For spice paste

3 ½ oz shallots (3.5oz is around 3 shallots)
1 tablespoon galangal
1 teaspoon fresh ginger
4 cloves garlic
1 ½ tablespoon macadamia nuts or candlenuts (more traditional) if available
1 teaspoon ground coriander
1 pinch black pepper
1 pinch salt

For rest of dish

2 tablespoon vegetable oil or other neutral oil
1 stem lemongrass
2 makrut/kaffir lime leaves
2 Indonesian bay leaves if available - if not 1 regular bay or 2 curry leaves
2 lb chicken legs cut into drumsticks and thighs, or just all one or other fine too
1 cup coconut milk
2 cups water

To serve

rice or rice cakes and some crispy caramelized onion

Instructions

To make spice paste

Peel and roughly chop the shallots, galangal, ginger and garlic. The galangal in particular you may want to chop smaller as it can be pretty firm and so harder to break up.
Place the chopped shallots, galangal, ginger and garlic in a small food processor or blender with the macadamia/candlenuts, coriander, pepper and salt. Blend well so that you form a relatively smooth paste - a bit chunky is fine but you don't want any bits too big. You may need to scrape down and re-blend a couple times.

To make dish

Warm the oil in a medium-large heavy based pot/pan (or Dutch oven) over medium heat and add the spice paste. Cook for around 2 - 3 minutes until the paste becomes aromatic and the shallots are softening. Stir regularly to avoid the paste burning.
As the paste cooks, cut the lemongrass stem in half and roughly bash to help break up a little (you can also save the white part for another recipe and just use the green part if you prefer. If it's small, use a second green part from another stem). Once the paste is aromatic, add the lemongrass and lime leaves. Cook a minute.
Add the chicken and cook for a few minutes, turning regularly, so the chicken gently cooks and is no longer pink. You don't want it to brown or crisp, just no longer be clearly raw on the outside.
Add the coconut milk and water - you may not need all the water, just enough to just about cover the chicken. Stir to mix everything through then press the chicken under the liquid. Cover and bring the mixture to a simmer, then reduce the heat and cook for around 30 minutes until the chicken is cooked through.
Serve over rice or rice cakes, and top with some crispy caramelized onions.

Video

Notes

If you prefer to use boneless chicken, use around 1lb/450g for 4 people. If not using chicken on the bone then I suggest using a low sodium chicken stock rather than water for more flavor (you can add this anyway, if you prefer).

Some recipes add a little tamarind paste or juice - up to around 1 tablespoon - towards the end to help give a slight extra tang. It can be tasty, but does change the flavors a little, so up to you if you want to include.

Nutrition

Tried this recipe?Please consider !