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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Opor Ayam is a classic Indonesian chicken curry simmered in bold spices and aromatics, cooked in coconut cream. The rich and creamy texture of the coconut cream melds beautifully with the fragrant blend of shallots, garlic, and candlenuts, creating a dish that's both aromatic and flavorful. Best enjoyed with hot rice and shared with family, this dish brings warmth and comfort with every bite.
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Marinate chicken with salt and lime. Let it sit for 30 minutes.
Blend shallots, garlic, candlenuts, turmeric, and ginger into a smooth paste.
Toast turmeric and candlenuts to enhance their flavor and color.
Saute the spice paste with galangal, lemongrass, lime leaves, bay leaves, coriander powder, and cumin until fragrant.
Season with salt, mushroom bouillon, and white pepper.
Add water and coconut cream. Stir until it gently simmers, then add chicken and boiled eggs.
Cook for 20 minutes until the chicken is tender and the flavors are well combined.
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Toasting the turmeric and candlenuts helps bring out the flavor and color.
Serve with hot rice for a complete meal.
Can I use chicken breast instead of whole chicken?
Yes, you can use chicken breast, but the cooking time may be slightly less.
What can I substitute for candlenuts?
You can use macadamia nuts as a substitute for candlenuts.
Is there a vegetarian version of this dish?
You can substitute chicken with tofu or tempeh for a vegetarian version.
Can I make this dish spicier?
Yes, you can add chili peppers to the spice paste for extra heat.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
