Gently heat coconut milk
Strong simmering cooking can separate the sauce and make the chicken tough. Only softly simmer and stir regularly.
Indonesian Recipe
Opor Ayam in coconut milk
The light spice paste is slowly fried before chicken parts gently pull in coconut milk. The sauce should remain creamy and must not cook violently.
Total time
1 hr 20 min
Calories
650 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Mild Javanese coconut chicken with kemirin nuts
Opor Ayam is served on Java especially on festive days with ketupat, but also fits in with steamed rice. Unlike many sharp curries, a mild, nutty coconut sauce is the focus here. Kemirin nuts give body, while coriander, galangal and lemon grass smell. This yellow variant contains some turmeric, but remains deliberately seasoned.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Opor Ayam in coconut milk
Opor Ayam is a mild Javanese chicken dish in coconut milk with kemirin nuts, coriander, lemongrass, galangal and makrut lime leaves.
Ingredients
6 servings
Method
-
1
Seasoning chicken
Dip chicken pieces dry and rub in with a teaspoon of salt. Leave to stand at room temperature while preparing the paste.
-
2
Light spice paste mix
Finely puree shallots, garlic, kemirin nuts, ginger, turmeric, coriander, cumin and white pepper with three tablespoons of water.
-
3
Fry the paste slowly
Heat oil in a wide stew. Fry spice paste for 8 to 10 minutes at medium heat until it becomes thick and smells distinctly.
-
4
flavour chicken
Stir in lemon grass, galangal, lime and salam leaves. Add chicken parts and turn 6 minutes in paste without tanning heavily.
-
5
cook gently in coconut milk
Pour in coconut milk and broth, add palm sugar and heat slowly. Cook covered for 35 to 40 minutes just below the boiling point.
-
6
Keep the sauce open
Remove the lid and gently simmer Opor for another 8 minutes. Dissolve regularly from the soil so that the coconut milk does not start.
-
7
Season and serve
Remove aromats. Balance with the remaining salt and check that the chicken has reached at least 75 °C on the bone. Serve with fried shallots.
Kitchen know-how
Tips for Opor Ayam in coconut milk
Toast kemirin nuts
Kemirin nuts are not eaten raw. Roast golden yellow in a dry pan before pureing; this also improves their nutty aroma.
Variations
How to adapt this recipe
Leave out the turmeric to keep the sauce bright. Add an additional half teaspoon of coriander and some white pepper.
Replace half of the chicken with 400 g solid tofu and six boiled eggs. Allow both to be pulled in the sauce for the last 20 minutes.
Nutrition per serving
650kcal
13.0 gCarbohydrates
49.0 gProtein
46.0 gFat
Values are estimates per serving 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. chilli is often served separately as sambal, so that everyone can determine the heat themselves.
Kemirin nuts, also called candlenuts, bind and flavour Indonesian sauces. They must always be cooked or roasted before consumption.
Too strong heat or rare stirring allows fat and water to split apart. Heat slowly and let the dish simmer only quietly.
Ketupat or Lontong is often served on festive days. steamed jasmine rice and a spicy vegetable side dish also fit well.
Yes. Cool quickly and keep refrigerated. When warming use low heat and add little water when sauce is too thick.
Keep cooking