Opor Ayam
A mild, creamy coconut milk chicken dish genuinely central to Lebaran, Eid al-Fitr, celebrations across Indonesia, traditionally served with ketupat or lontong as part of the post-prayer family feast. Accounts tying it to royal or elite Javanese origin are worth treating as plausible rather than settled fact, since they aren't rigorously documented; what is better supported is coconut milk's broader introduction into Javanese cooking around the 15th century as part of a distinct Javanese-Muslim culinary identity. It's genuinely different from the site's existing Rendang, not just another coconut chicken dish: opor stays a wet, pale, mild braise that's never reduced down, while rendang is dry-braised for hours until the coconut milk caramelizes into a dark, intensely spiced paste.
⚠ Contains: Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole chicken, cut into pieces
- 2 cans (800ml) coconut milk
- 4 candlenuts
- 3 cloves garlic
- 4 shallots
- 2cm galangal
- 2 stalks lemongrass, bruised
- 4 lime leaves
- 2 bay leaves
Steps
- Blend the candlenuts, garlic, shallots, and galangal into a paste.
- Sauté the paste with the lemongrass, lime leaves, and bay leaves until fragrant.
- Add the chicken and coat well with the spice paste.
- Pour in the coconut milk and simmer gently, uncovered, until the chicken is tender and the sauce stays creamy and pale, not reduced or browned.
- Serve with ketupat or lontong.