Traditional Opor Ayam Recipe – A Taste of Javanese Cuisine
Indonesian Opor Ayam
Today on the Takrecipe website, we bring you a comforting and aromatic Indonesian dish—Opor Ayam. This traditional Javanese recipe is a staple during festive occasions like Eid al-Fitr, but it’s also a favorite everyday meal in Indonesia. Opor Ayam is a delightful coconut braised chicken dish, infused with rich and fragrant spices, making it an irresistible comfort food. With its creamy texture and mild yet flavorful taste, it pairs perfectly with steamed rice or ketupat (rice cakes). If you love Southeast Asian flavors, this dish is a must-try!
Ingredients (Serves 4)
- 1 whole chicken (cut into 8 pieces) or 4 chicken thighs and 4 drumsticks
- 400ml coconut milk
- 2 cups water
- 3 tablespoons cooking oil
- 4 cloves garlic (minced)
- 5 shallots (thinly sliced)
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 stalk lemongrass (bruised)
- 2 bay leaves
- 1-inch galangal (sliced)
- 1 teaspoon sugar
- 2 kaffir lime leaves
- Fried shallots (for garnish)
Prepare the Chicken
Rinse the chicken pieces under running water and pat them dry. Heat 1 tablespoon of oil in a large pan over medium heat. Lightly sear the chicken pieces for about 3-4 minutes on each side until they turn slightly golden. Remove from heat and set aside.
Sauté the Aromatics
In the same pan, add the remaining oil and sauté the shallots and garlic until fragrant and slightly golden. Add the coriander powder, turmeric powder, white pepper, and salt, stirring continuously to release their aromas.
Add the Herbs and Simmer
Add the lemongrass, galangal, kaffir lime leaves, and bay leaves to the pan. Stir for about 1 minute to enhance the fragrance.Pour in 2 cups of water and bring to a gentle boil. Return the chicken to the pan, cover, and simmer for 25 minutes over low heat.
Add the Coconut Milk
Pour in the coconut milk and stir well to incorporate it with the spices. Add sugar and adjust seasoning as needed. Simmer uncovered for another 20 minutes, stirring occasionally to prevent the coconut milk from curdling.
Final Touches and Serving
Once the chicken is tender and the sauce has thickened slightly, remove from heat. Transfer to a serving dish and garnish with fried shallots. Serve hot with steamed rice or ketupat for an authentic Indonesian experience.
Tips:
Use Fresh Coconut Milk
🟢For the richest and creamiest sauce, use freshly squeezed coconut milk instead of canned versions.
Sear the Chicken First
🟢This helps lock in the juices and adds depth to the overall flavor of the dish.
Let it Rest
🟢The flavors intensify after resting for 30 minutes, making leftovers taste even better the next day!