Indonesian Chicken in Coconut Gravy Opor Ayam
Indulge in the comforting flavors of "Indonesian Chicken in Coconut Gravy" (Opor Ayam), a traditional dish that brings the essence of Indonesian cuisine to your table. Tender chicken pieces are gently simmered in a rich and aromatic coconut milk gravy, infused with an enchanting blend of spices like turmeric, coriander, and ginger. Fragrant additions such as lemongrass, kaffir lime leaves, and bay leaves elevate this dish, while the creamy texture of the coconut milk perfectly balances the vibrancy of the spices. Ready in just over an hour, this recipe is both comforting and easy to prepare, making it perfect for weeknight dinners or special occasions. Serve it with steamed rice to soak up the velvety sauce, and let this Southeast Asian classic transport your taste buds to the tropics. Perfect for fans of global flavors, Opor Ayam is a must-try for anyone looking to explore the heartwarming dishes of Indonesia.
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Recipe Information
Ingredients
- 1 kg Chicken (whole, cut into 8 pieces or equivalent with drumsticks/thighs)
- 400 ml Coconut milk
- 8 cloves Shallots
- 4 cloves Garlic
- 3 pieces Candle nuts (or substitute with macadamia nuts)
- 1 teaspoon Turmeric (fresh or ground)
- 1 inch Ginger (fresh)
- 1 inch Galangal (fresh, optional)
- 1 teaspoon Coriander powder
- 0.5 teaspoon White pepper powder
- 2 pieces Bay leaves
- 2 pieces Kaffir lime leaves
- 2 pieces Lemongrass stalks (bruised)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
- 500 ml Water
Instructions
Clean and pat dry the chicken pieces. Set aside.
Using a blender or food processor, blend the shallots, garlic, candle nuts, turmeric, ginger, and coriander powder into a fine paste. Add a little water if necessary for easier blending.
Heat the vegetable oil in a large pot over medium heat.
Sauté the spice paste for 3-5 minutes until fragrant and the oil separates slightly.
Add the lemongrass, galangal, bay leaves, and kaffir lime leaves. Stir for about 1 minute to release their aroma.
Add the chicken pieces to the pot and stir until coated evenly in the spice paste.
Pour in the water and bring to a gentle boil. Cover and simmer for 20 minutes, allowing the chicken to cook through.
Stir in the coconut milk, salt, and sugar. Reduce the heat to low and let it simmer uncovered for another 20-25 minutes until the gravy thickens and the chicken becomes tender.
Taste and adjust seasoning if necessary.
Serve hot with steamed rice. Garnish with a few fresh herbs if desired.
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.1 g | 240% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 39.4 g | ||
| Protein | 194.8 g | 390% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 323 mg | 25% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3039 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
