Opor Ayam – Braised Chicken in Coconut Milk

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Opor Ayam

Opor Ayam - Braised Chicken in Coconut Milk

Opor ayam is a chicken cooked in coconut milk from Indonesia, especially from Central Java. The spice mixture (bumbu) can include galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander, cumin, candlenut, garlic, shallot, and pepper. Opor ayam is a popular dish for lebaran or Eid ul-Fitr, usually eaten with ketupat and sambal goreng ati (beef liver in sambal).
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main Dish
Cuisine: Indonesian, Javanese
Cooking Method: Stove-top
Servings: 6 servings
Calories: 496kcal
Author: The Cook

Equipment

  • Food Processor
  • Large Heavy-bottomed Saucepan
  • Rolling Pin

Ingredients

  • 1 tablespoon coriander seeds
  • 1 red chilli, stemmed and roughly chopped
  • 6 shallots, peeled and roughly chopped
  • 2 cloves garlic, peeled
  • 5 cm piece galangal, peeled and roughly sliced
  • 5 cm piece fresh ginger, peeled and roughly sliced
  • water, as needed to form paste
  • tablespoons peanut oil
  • 1 stalk lemongrass , trimmed
  • 2 sticks cinnamon
  • 5 Kaffir lime leaves
  • 1.25 kg skin-on chicken drumsticks, or thighs or both, patted dry
  • 2 cups unsweetened coconut milk
  • cups water
  • 1 teaspoon salt, or to taste
  • 2 limes, sliced, for garnish

Instructions

  • In a food processor, blitz the coriander seeds until finely ground.
  • Add chopped chilli, shallots, garlic, galangal and ginger and process to a smooth paste, adding a tablespoon or so of water if needed. (see Note 1)
  • Heat peanut oil in a large heavy-bottomed saucepan over medium heat. When oil is just hot enough to gently sizzle a pinch of paste, add all ot the paste and cook, stirring often, until golden, about 5 minutes. (If necessary reduce the pot heat to prevent browning)
  • Using a rolling pin crush the lemongrass stalk lightly until just pliable. Tie into a knot.
  • Add the knotted lemongrass, cinnamon sticks and kaffir lime leaves to the pot and cook for one minute more, until the cinnamon is fragrant.
  • Scrape paste to one side and add chicken to pot. Raise heat and brown chicken lightly on both sides, about 10 minutes total.
  • Add 1 cup coconut milk, 1¼ cups water and salt, stirring well and scraping off the browned bits from the bottom of pot.
  • Bring to a gentle simmer and cook uncovered 40 - 50 minutes, until chicken is cooked through and sauce is thickened. Do not boil.
  • Add remaining cup of coconut milk and heat through. Adjust salt according to taste.
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Notes

  1. The paste ingredients can also be chopped finely, then worked into a paste with a mortar and pestle.

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 14.5g | Protein: 27.6g | Fat: 38.2g | Saturated Fat: 21.3g | Cholesterol: 128.4mg | Sodium: 552.3mg | Potassium: 680.7mg | Fiber: 4.3g | Sugar: 5.5g | Vitamin A: 146.8IU | Vitamin C: 22mg | Calcium: 62.8mg | Iron: 3.1mg
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