- View
Brief Overview
Opor Ayam is the kind of dish that doesn’t need to shout. It’s gentle, rich, and quietly comforting, often found simmering on family stoves during holidays or special gatherings. With chicken stewed in coconut milk and spices, it carries warmth in every spoonful.
It’s especially popular during Eid, served with ketupat or steamed rice. Its mild creaminess is a welcome change from spicier Indonesian dishes, offering a slower, more meditative kind of flavour. It’s food that soothes without dulling the senses.
At a glance, it may seem understated. But once you taste the balance of coconut, lemongrass, and soft spices, you realise Opor Ayam isn’t trying to impress, it simply belongs on the table.
What Is Opor Ayam?
Opor Ayam is a coconut chicken stew made by simmering bone-in chicken in spiced coconut milk. The broth is thick, fragrant, and often pale yellow due to turmeric, though the colour and spice level can vary by region.
It’s typically cooked slowly, allowing the chicken to absorb all the gentle spice and become fall-off-the-bone tender. The dish is usually served warm with ketupat or steamed jasmine rice, sometimes accompanied by sambal for contrast.
The overall tone of the dish is mellow. It doesn’t overpower the palate. Instead, it builds gently, with each spoonful inviting you to notice more, the smooth coconut, the bite of galangal, the soft warmth of coriander and cumin.
Ingredients and Taste
The dish begins with chicken, often on the bone, for maximum flavour. It’s simmered in coconut milk with a blend of garlic, shallots, galangal, turmeric, coriander, and lemongrass. These spices are usually blended into a paste and gently sautéed before the stew comes together.
Coconut milk forms the base, giving the dish its signature creaminess and a mild sweetness. The spices are subtle, creating a broth that’s silky and savoury rather than hot or intense. A touch of palm sugar balances the richness.
The result is a stew with depth but no harsh edges. The turmeric adds warmth, while the galangal and lemongrass lift the dish with a citrusy brightness. It’s the kind of flavour that lingers softly, never too bold, but never forgettable.
A Taste of History
Opor Ayam originates from Central Java, where the cuisine leans towards milder, sweeter flavours. It’s often part of festive meals, especially during Lebaran, when families prepare large batches to share with visitors and neighbours.
Its roots are deeply cultural. More than a daily meal, Opor Ayam is tied to celebration, family, and religious tradition. It reflects the Javanese approach to food; refined, composed, and always cooked with patience.
Over time, the dish spread across the archipelago, adapting to local tastes. Some versions are slightly spicier or more aromatic, while others use duck or eggs instead of chicken. But the soul of the dish remains consistent.
Whether eaten at a family table during Eid or discovered on a quiet trip through Yogyakarta, Opor Ayam offers more than taste. It carries memory, heritage, and a calm assurance that even the simplest meals can carry deep meaning.
How to make Opor Ayam
Opor Ayam is a treasured Indonesian dish often enjoyed during festive occasions like Eid, featuring chicken gently simmered in a rich coconut milk broth infused with fresh aromatic spices. Expect comforting warmth, subtle spice, and silky textures. Patience with slow simmering brings out the best in this coconut based stew. See the recipe card at the bottom for printable directions
Ingredients
For the chicken
- 1 whole chicken (about 1.5 kg), cut into 8 pieces
- 1½ tsp salt
- ½ tsp white pepper
Spice paste (Bumbu)
- 8 shallots
- 5 garlic cloves
- 4 candlenuts
- 3 cm fresh turmeric, peeled
- 4 cm fresh galangal, peeled
- 1 tsp coriander seeds
- ½ tsp ground cumin
Aromatics and liquids
- 2 stalks lemongrass (bruised, white part only)
- 3 kaffir lime leaves
- 3 Indonesian bay leaves (salam leaves) or substitute with regular bay leaves
- 500 ml thick coconut milk
- 300 ml water
- 2 tbsp cooking oil
For serving
- Fried shallots
- Steamed rice or ketupat (rice cakes)
Cooking Instructions
Step 1: Prepare the spice paste
To begin, blend shallots, garlic, candlenuts, turmeric, galangal, coriander seeds, and cumin into a fine paste. Add a small amount of water if necessary to help the blender run smoothly. Set aside and proceed to seasoning the chicken.
Step 2: Season the chicken
Rub chicken pieces with salt and white pepper. Allow to sit for 10 minutes to absorb flavour. While waiting, move on to sautéing the spice paste.
Step 3: Sauté the spice paste
In a heavy based pot, heat the cooking oil over medium heat. Add the spice paste and sauté for 5–6 minutes until fragrant and the oil begins to separate. Then move to adding aromatics.
Step 4: Add lemongrass and leaves
Add the bruised lemongrass, kaffir lime leaves, and bay leaves. Stir to coat everything in the spice mixture. Let it cook for another minute before adding chicken.
Step 5: Add the chicken
Place the seasoned chicken pieces into the pot. Stir to coat with the aromatic paste. Let it cook uncovered for 5 minutes to absorb the flavours. Transition to adding liquids.
Step 6: Pour in the liquids
Add the coconut milk and water. Stir gently to combine without breaking the coconut milk. Bring to a light simmer, then reduce heat.
Step 7: Simmer gently
Cover partially and simmer over low heat for 40–50 minutes, stirring occasionally. The chicken should be tender and the sauce slightly thickened. Check seasoning.
Step 8: Adjust seasoning
Taste the stew and adjust salt if needed. If the sauce is too thick, add a little warm water. If too thin, let it simmer uncovered for a few more minutes. Move to final preparation.
Step 9: Rest before serving
Once cooked, let the stew rest off the heat for 10 minutes to allow flavours to settle. This enhances the depth of taste. Prepare your serving accompaniments next.
Final step: Serve warm
Ladle the chicken and coconut broth into bowls. Garnish with fried shallots and serve with steamed rice or ketupat. Presentation tip: add a few slices of fresh red chilli for colour and mild heat.
Variations and substitutions
- Use boneless chicken thighs for quicker cooking and easier eating.
- Substitute candlenuts with macadamia nuts.
- Add boiled eggs to the pot during the last 10 minutes for a traditional touch.
Cooking Tips for Perfect Opor Ayam
- Always sauté the spice paste thoroughly to unlock its full flavour.
- Avoid boiling the coconut milk too vigorously to prevent curdling.
- Use fresh turmeric and galangal for the most authentic aroma.
- Let the stew rest before serving to deepen the flavours.
Indonesian Opor Ayam (Coconut Chicken Stew)
Ingredients
For the chicken
- 1 whole chicken about 1.5 kg, cut into 8 pieces
- 1½ tsp salt
- ½ tsp white pepper
Spice paste (Bumbu)
- 8 shallots
- 5 garlic cloves
- 4 candlenuts
- 3 cm fresh turmeric peeled
- 4 cm fresh galangal peeled
- 1 tsp coriander seeds
- ½ tsp ground cumin
Aromatics and liquids
- 2 stalks lemongrass bruised, white part only
- 3 kaffir lime leaves
- 3 Indonesian bay leaves salam leaves or substitute with regular bay leaves
- 500 ml thick coconut milk
- 300 ml water
- 2 tbsp cooking oil
For serving
- Fried shallots
- Steamed rice or ketupat rice cakes
Instructions
- To begin, blend shallots, garlic, candlenuts, turmeric, galangal, coriander seeds, and cumin into a fine paste. Add a small amount of water if necessary to help the blender run smoothly. Set aside and proceed to seasoning the chicken.
- Rub chicken pieces with salt and white pepper. Allow to sit for 10 minutes to absorb flavour. While waiting, move on to sautéing the spice paste.
- In a heavy based pot, heat the cooking oil over medium heat. Add the spice paste and sauté for 5–6 minutes until fragrant and the oil begins to separate. Then move to adding aromatics.
- Add the bruised lemongrass, kaffir lime leaves, and bay leaves. Stir to coat everything in the spice mixture. Let it cook for another minute before adding chicken.
- Place the seasoned chicken pieces into the pot. Stir to coat with the aromatic paste. Let it cook uncovered for 5 minutes to absorb the flavours. Transition to adding liquids.
- Add the coconut milk and water. Stir gently to combine without breaking the coconut milk. Bring to a light simmer, then reduce heat.
- Cover partially and simmer over low heat for 40–50 minutes, stirring occasionally. The chicken should be tender and the sauce slightly thickened. Check seasoning.
- Taste the stew and adjust salt if needed. If the sauce is too thick, add a little warm water. If too thin, let it simmer uncovered for a few more minutes. Move to final preparation.
- Once cooked, let the stew rest off the heat for 10 minutes to allow flavours to settle. This enhances the depth of taste. Prepare your serving accompaniments next.
- Ladle the chicken and coconut broth into bowls. Garnish with fried shallots and serve with steamed rice or ketupat. Presentation tip: add a few slices of fresh red chilli for colour and mild heat.
Leave a Review