Opor Ayam (Javanese White Coconut Chicken Curry)
In short: Chicken simmered in a mild, creamy coconut milk sauce scented with lemongrass, galangal, candlenut and lime leaf, served with rice cakes or rice. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 490 kcal
Opor ayam is a mild, creamy chicken curry from Java, and it is the dish most families associate with Eid. It appears on the table next to ketupat (rice cakes), sambal goreng and fried shallots after the Ramadan fast. The sauce is pale and gentle, made from coconut milk, shallots, garlic, candlenuts and white pepper rather than chili. Cook it slowly over low heat so the coconut milk stays smooth.
Instructions
- Blend the shallots, garlic, candlenuts, coriander, pepper and ginger with a splash of water into a smooth paste.
- Heat the oil in a wide pot over medium heat. Fry the paste for 4 to 5 minutes, stirring, until fragrant and the raw smell is gone.
- Add the lemongrass, lime leaves, bay leaves and galangal and stir for 1 minute. Add the chicken and turn it in the paste for 3 minutes.
- Pour in the water, cover and simmer on low heat for 20 minutes.
- Stir in the coconut milk, sugar and salt. Simmer gently, uncovered, for 25 to 30 minutes, stirring occasionally, until the chicken is tender and reaches 74°C (165°F) and the sauce thickens slightly.
- Taste and adjust the salt. Remove the lemongrass, lime leaves and bay leaves if you like.
- Serve hot with ketupat or rice and a scatter of fried shallots.
Tips
- Keep the heat low once the coconut milk goes in. A hard boil makes the sauce split and look oily instead of creamy.
- A pinch of turmeric makes opor kuning, the yellow version. Add 2 peeled boiled potatoes or hard-boiled eggs in the last 15 minutes if you like.
Questions and answers
Is opor ayam spicy?
No. Opor ayam is mild, with white pepper and aromatics but no chili. It is served with a spicy side such as sambal goreng so guests can add heat.
Can I make opor ayam the day before?
Yes, it tastes better after a night in the fridge. Reheat gently over low heat, adding a splash of water or coconut milk to loosen the sauce.
Can I use chicken breast?
Bone-in thighs and drumsticks stay juicier during the long simmer. If you use breast, cut it into large pieces and add it for only the last 20 minutes.
How long does it take to make Opor Ayam (Javanese White Coconut Chicken Curry)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Opor Ayam (Javanese White Coconut Chicken Curry)?
About 490 kcal per serving, with 28 g of protein, 11 g of carbohydrates and 37 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 11 g |
| Fat | 37 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
