Best Opor Ayam Chicken In Coconut Milk Recipes

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OPOR AYAM (INDONESIAN CHICKEN CURRY)



Opor Ayam (Indonesian Chicken Curry) image

This luxurious chicken stew from Java is a staple of the Indonesian kitchen, made by simmering the meat in coconut milk with curry paste and lemongrass. The chef Retno Pratiwi grew up eating the dish on special occasions in West Java, and continues to make it at her pop-up restaurant in Boston, always opting for drumsticks over white meat. Though the shallots are traditionally incorporated raw into the curry paste, Pratiwi prefers to caramelize them first to bring out their sweetness. It adds a little time to the process, but the final result is worth it.

Provided by Tejal Rao

Categories     dinner, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

1/4 cup coriander seeds
3 tablespoons coconut oil
10 small shallots, sliced
Kosher salt, to taste
15 garlic cloves
5 candlenuts (or 5 to 10 macadamia nuts)
2 to 3 1-inch pieces kaempferia galanga root, peeled (optional)
1/2 tablespoon white peppercorns
1 3-inch piece ginger, peeled and lightly smashed to loosen the fibers
1 3-inch piece galangal, peeled and lightly smashed to loosen the fibers
5 lemongrass stalks, trimmed, smashed and tied into knots
10 to 15 fresh or dried salam leaves (Indonesian bay leaves)
20 fresh makrut lime leaves
1 tomato, chopped (or 1 cup cherry tomatoes)
1 8.5-ounce can coconut milk
3/4 cup chicken stock
3 pounds bone-in chicken pieces

Steps:

  • In a dry skillet over medium-high heat, toast the coriander seeds for 2 to 3 minutes. Let cool, then grind in a spice grinder.
  • In a large sauté pan, heat 2 tablespoons of the coconut oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring often, until browned, about 10 minutes. Remove shallots to a food processor and set aside. Add the garlic cloves and candlenuts to the same pan and cook, stirring constantly to prevent burning, until deep golden brown, 2 to 3 minutes. Add the garlic and candlenuts to the shallots in the food processor along with the kaempferia galanga root, white pepper and 2 tablespoons water; purée into a paste.
  • Heat the remaining 1 tablespoon coconut oil in the sauté pan over medium heat and add the ginger, galangal, lemongrass, salam leaves and lime leaves, scrunching the lime leaves in your hands as you drop them into the pot. Allow to cook until the ingredients start to smell less intense and raw, stirring occasionally, 5 to 7 minutes.
  • Stir the ground coriander seeds, shallot paste mixture and tomato into the pan. Reduce the heat to low and slowly stir in the coconut milk, a little at a time, to keep the sauce from breaking. When all the coconut milk is incorporated and the mixture is gently simmering, add the chicken stock. Nestle the chicken into the pan and spoon some of the sauce over the top. Cover and cook on low heat for about 40 minutes, or until the chicken is cooked through and the dish is aromatic. You may have to adjust the heat to keep the mixture at a gentle simmer. (Do not boil.) Season to taste with salt. Before serving, remove the galangal, ginger, lemongrass, salam and makrut leaves. Serve with rice.

Nutrition Facts : @context http, Calories 765, UnsaturatedFat 25 grams, Carbohydrate 28 grams, Fat 53 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 24 grams, Sodium 1017 milligrams, Sugar 7 grams, TransFat 0 grams

OPOR AYAM



Opor Ayam image

This mild Indonesian chicken curry usually served for special occasions such as Hari Raya Lebaran ( moslem's celebration after Ramadhan ) .

Provided by Nyonya Kecil

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

1 kg chicken piece
8 hard-boiled eggs (optional)
1 lime, juice only
1 liter water
400 ml coconut cream
2 stalks lemongrass, bruised
2 bay leaves
5 kaffir lime leaves
1 teaspoon white pepper, toasted
2 tablespoons coriander seeds, toasted
1/2 teaspoon cumin seed, toasted
3 candle nuts (macadamia can be a good substitute )
10 shallots
5 garlic
2 inches ginger
2 inches galangal
1 inch turmeric, roasted
1 teaspoon salt (to taste )
3 tablespoons cooking oil, for stir frying

Steps:

  • Rub the chicken pieces with lime juice , set aside .
  • Put all the toasted spices , shallots , garlic, galangal , ginger , turmeric, candle nuts in a food processor and blend into paste . You may add a little water or cooking oil to get that smooth paste .
  • Mix the water and the coconut cream in a large sauce pan . Cook it in a low heat . Add the lemon grass , kaffir lime leaves and bay leaves in it .
  • Meanwhile , heat a little oil in a wok . When it's hot stir fry the spice paste until you can smell the beautiful aroma comes out of it . Then add the chicken pieces and continue to stir until the chicken are coated with spice .
  • When the meat is sealed and the coconut milk sauce start to warm up , add the chicken pieces . Turn the heat up and bring it to boil .
  • Lower the heat and simmer for about 30 minute ( or until the chicken are cooked ).
  • Add the hard boiled eggs ( if using ) in the last 10 minutes of cooking time .
  • Garnish with deep fried shallots and serve hot with steamed rice or rice cake .

Nutrition Facts : Calories 615.5, Fat 34.5, SaturatedFat 15.7, Cholesterol 93.8, Sodium 414.4, Carbohydrate 51.3, Fiber 1.8, Sugar 32.3, Protein 27.2

JAVANESE CHICKEN CURRY (OPOR AYAM)



Javanese Chicken Curry (Opor Ayam) image

Provided by Julia Moskin

Categories     main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon coriander seeds
1 fresh red Holland or Fresno chili, stemmed and cut into chunks
6 shallots, peeled and cut into chunks
2 cloves garlic, peeled
1 piece galangal, about 1 1/2 inches long, peeled and roughly sliced (optional)
1 piece ginger, 2 inches long, peeled and roughly sliced
3 tablespoons peanut oil
1 thick stalk lemon grass, stem end and brittle top cut off
2 pieces cinnamon stick
5 kaffir lime leaves
2 1/2 to 3 pounds skin-on chicken legs, thighs or both (if possible, have thighs cut in half and knuckle cut off legs), patted dry
2 cups unsweetened coconut milk
3/4 teaspoon kosher salt, more to taste

Steps:

  • In a small food processor, whirl coriander seeds until finely ground. Add chili, shallots, garlic, galangal and ginger and process to a smooth paste, adding a tablespoon or so of water if needed. (Ingredients can also be chopped finely, then pounded together in mortar and pestle.)
  • Heat oil in a large heavy pot over medium heat. When oil is hot enough to gently sizzle a pinch of paste, add all the paste and cook, stirring often, until golden, 5 to 7 minutes. Reduce heat as needed to prevent browning.
  • Using a heavy object like a glass measuring cup, smash lemon grass stalk, crushing lightly just until bendable. Tie in a knot, pulling gently on both ends. Add to pot with cinnamon and lime leaves. Cook 1 minute more, until cinnamon is fragrant.
  • Scrape paste to one side and add chicken to pot. Raise heat and brown chicken lightly on both sides, about 10 minutes total. Add 1 cup coconut milk, 1 1/4 cups water and salt, stirring well and scraping up browned bits from bottom of pot. Bring to a gentle simmer and cook uncovered 40 to 50 minutes, until chicken is cooked through and sauce is thickened. Do not boil.
  • Add remaining coconut milk and heat through. Taste for salt. Let cool slightly and serve.

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 28 grams, Carbohydrate 18 grams, Fat 58 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 25 grams, Sodium 423 milligrams, Sugar 5 grams, TransFat 0 grams

INDONESIAN CHICKEN IN COCONUT GRAVY (OPOR AYAM)



Indonesian Chicken in Coconut Gravy (Opor Ayam) image

I started to learn how to cook Indonesian food and this one is a keeper. It's a mild chicken curry style dish that is a fav among kids here. My sister-in-law gave me this recipe and it turned out pretty good the first time I tried. Hopefully others will enjoy this too.

Provided by Love-is-good

Categories     Poultry

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

2 large chicken breasts (so that's about 4 individual breasts)
1 lime
400 -600 ml coconut milk, depending on how thick you prefer it to be
7 eggs
5 pieces firm tofu, cut each diagonally so you end up with 10 pieces altogether
10 shallots
10 pieces garlic
7 pieces candlenuts
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon salt
1 teaspoon white pepper
2 pieces lemongrass
5 -7 fresh lime leaves
2 cm gingerroot or 2 galangal, bruised soaked in a bit of lemon juice for a few minutes
3 pieces fresh bay leaves

Steps:

  • Cut chicken into smaller pieces. If using boneless, skinless chicken breast then cut into bite size pieces. Squeeze the juice of one lime over chicken and let sit for about 15-20 minutes.
  • Boil the eggs and peel, set aside.
  • Sauté the tofu in oil until lightly brown.
  • Blend the shallots, garlic, candlenuts, turmeric powder, coriander powder, salt and pepper in a food processor or blender until it forms a smooth paste.
  • Sauté the paste in oil (about 1-2 Tbsp.) for a few minutes.
  • Once bumbu is sautéed, add 1500 ml water and chicken.
  • Stir occasionally until it comes to a boil.
  • Add 2 pieces of lemon grass that have been bruised, 5-7 pieces of lime leaves, galangal (about the size of thumb, bruised) & 3 bay leaves.
  • Bring to a boil... add tofu and eggs.
  • For extra flavor you can sauté sliced shallots to sprinkle in once cooked.

Nutrition Facts : Calories 506.4, Fat 36.9, SaturatedFat 23.9, Cholesterol 371.9, Sodium 773, Carbohydrate 17.1, Fiber 0.9, Sugar 0.7, Protein 30.2

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