Ingredients

  • Serves 8 people
  • chicken:

    1 whole chicken (about 1kg in weight, cut into 8 pieces)

  • 2 tbsp lemon juice

  • ¼ tsp salt

  • 300 g firm tofu (cut into 8 pieces)

  • 100 g vegetable oil for frying the tofu

  • 1 L medium thick coconut milk

  • 200 ml water

     

  • paste:

    75 g shallots 

  • 25 g garlic cloves (about 5 cloves)

  • 10 g ginger

  • 15 g candlenuts

  • 1.5 tsp dried coriander

  • ½ tsp white peppercorn, or ground white pepper

  • 1 g fermented shrimp paste (belachan)

     

  • others:

    3 indonesian bay leaf (daun salam)

  • 5 kaffir lime leaves

  • 2 stalks lemongrass

  • 15 g galangal

  • 2 tsp salt

  • 5 g sugar

  • 4 tbsp vegetable oil for frying the paste

  • deep fried chopped shallots (Bawang Merah Goreng) – optional for garnish

Opor Ayam (Chicken in White Coconut Curry)
Recipe Courtesy of
Arum Hasbullah

Opor Ayam (Chicken in White Coconut Curry)

{{totalReview}}
As a housewife and mother, cooking is a skill I’ve honed over the years through instinct and practice, rather than classical training. Sometimes, I prefer eyeballing ingredients instead of following the exact measurements as each cook is different. One thing I’m proud to perfect, though, is this Opor Ayam recipe. An Indonesian chicken curry, usually served with lontong or ketupat (rice cakes) on special occasions like Hari Raya, it can also be enjoyed with a bowl of simple white rice on busy weeknight dinners with the family.
  • Easy
  • 45 min
  • 15 min
  • 15 min
  • 3 steps
  • 22 Ingredients
  • Easy
  • 3 steps
  • 22 Ingredients
  • 45 min
  • 15 min
  • 15 min

Instructions

  1. Marinate the chicken

    • Cut up the chicken into 8 pieces, leave the skin on and bones in.
    • Rub salt and lemon juice onto the chicken.
    • Set aside for 15 minutes, then rinse away the salt.


  2. Blend the paste

    • Heat up 100ml vegetable oil and fry the firm tofu until It is golden brown, and set aside.
    • In a blender, blend the shallots, garlic, ginger, candlenuts, coriander, pepper and Belachan, until they become a paste


  3. Cook the chicken

    • n a pan sauté blended paste with 4 tbsp vegetable oil, until fragrant.
    • Add the Indonesian bay leaves (Daun Salam), kaffir lime leaves, galangal and lemongrass.
    • Add the chicken and mix well.
    • Add 200ml water, and the fried tofu, mix well.
    • Keep cooking for about 15 minutes.
    • Add the coconut milk, stirring occasionally.
    • Continue cooking for another 15 minutes, or until the chicken is tender.
    • Add salt and sugar.
    • Remove from heat.


Plate and Serve!

Optional – sprinkle with fried shallots (Bawang Merah Goreng) before serving

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 8 people
    • chicken:

      1 whole chicken (about 1kg in weight, cut into 8 pieces)

    • 2 tbsp lemon juice

    • ¼ tsp salt

    • 300 g firm tofu (cut into 8 pieces)

    • 100 g vegetable oil for frying the tofu

    • 1 L medium thick coconut milk

    • 200 ml water

       

    • paste:

      75 g shallots 

    • 25 g garlic cloves (about 5 cloves)

    • 10 g ginger

    • 15 g candlenuts

    • 1.5 tsp dried coriander

    • ½ tsp white peppercorn, or ground white pepper

    • 1 g fermented shrimp paste (belachan)

       

    • others:

      3 indonesian bay leaf (daun salam)

    • 5 kaffir lime leaves

    • 2 stalks lemongrass

    • 15 g galangal

    • 2 tsp salt

    • 5 g sugar

    • 4 tbsp vegetable oil for frying the paste

    • deep fried chopped shallots (Bawang Merah Goreng) – optional for garnish

    Nutrition
    Close

    By clicking "Accept", you agree to our use of cookies and similar technologies.

    Read Cookie Policy