Gently heat the coconut milk
Strong bubbling cooking can separate the sauce and make the chicken tough, simmer gently and stir regularly.
Indonesian Recipe
Opor Ayam in coconut milk
The light spice paste is slowly fried before chicken pieces are gently cooked in coconut milk. The sauce should remain creamy and not boil violently.
Total time
1 hr 20 min
Calories
650 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Mild Javanese coconut chicken with candlenuts
Opor Ayam is served with ketupat on Java, especially on holidays, but it also goes well with steamed rice. Unlike many hot curries, it focuses on a mild, nutty coconut sauce. Kemir nuts give body, while coriander, galangale and lemongrass are fragrant. This yellow version contains some turmeric, but remains deliberately restrained in its flavour.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Opor Ayam in coconut milk
Opor Ayam is a mild Javanese chicken dish in coconut milk with kemire nuts, coriander, lemongrass, galangal and kaffir lime leaves.
Ingredients
6 servings
Method
-
1
Season the chicken
Pat the chicken pieces dry and rub with a teaspoon of salt. Leave to stand at room temperature while preparing the paste.
-
2
Blend light spice paste
Puree shallots, garlic, kemica nuts, ginger, turmeric, coriander, cumin and white pepper with three tablespoons of water.
-
3
Fry the paste slowly
Heat oil in a wide saucepan. Fry spice paste for 8 to 10 minutes over medium heat until it thickens and has a distinct fragrance.
-
4
Flavoured chicken
Stir in lemongrass, galangale, lime and salad leaves. Add chicken pieces and turn in the paste for 6 minutes without browning.
-
5
Cook in coconut milk
Pour in the coconut milk and stock, add the palm sugar and heat slowly. Cover and cook for 35 to 40 minutes just below boiling point.
-
6
Sauce open focus
Remove the lid and simmer gently for a further 8 minutes. Remove from the base regularly so that the coconut milk does not set.
-
7
Taste and serve
Remove the aromatic compounds, balance with the remaining salt and check that the chicken has reached at least 75 ° C. Serve with roasted shallots.
Kitchen know-how
Tips for Opor Ayam in coconut milk
Roast candlenuts
Kemir nuts are not eaten raw. Toast them until golden yellow in a dry pan before pureeing; this also improves their nutty flavour.
Variations
How to adapt this recipe
Leave out the turmeric to keep the sauce light, add an extra half teaspoon of coriander and a little white pepper.
Replace half of the chicken with 400g of firm tofu and six boiled eggs, and leave both to marinate in the sauce for the last 20 minutes.
Nutrition per serving
650kcal
13.0 gCarbohydrates
49.0 gProtein
46.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Opor Ayam in coconut milk
Traditionally, Opor is mild and aromatic, and chilli is often served separately as sambal, so that everyone can choose the pungency.
Kemir nuts, also called candlenuts, bind and flavour Indonesian sauces. They must always be cooked or roasted before consumption.
Heat too much or stir occasionally to separate the fat and water, heat slowly and simmer gently.
Ketupat or Lontong are often served on festive days. Steamed jasmine rice and a spicy vegetable side dish are also good.
Yes. Cool quickly and keep cool. When heated, use low heat and add a little water if the sauce is too thick.
Keep cooking