indonesianchickenlowcarbgluten-freecoconut-milkstewfestive

Opor Ayam

Name: Opor Ayam
Prep time: 15 min
Cook time: 27 min
Total time: 45 min
Yield: 2
Cuisine: Indonesian
Ingredients: 500 g bone-in chicken thighs, skin removed; 300 ml thick coconut milk; 200 ml water; 2 lemongrass stalks, white part bruised; 20 g galangal, sliced; 2 Indonesian bay leaves; 6 g salt; 1 g white pepper; 60 g shallots, roughly chopped; 4 garlic cloves; 20 g fresh turmeric, peeled and sliced; 3 candlenuts; 4 g ground coriander; 15 ml neutral oil; 10 g fried shallots; 2 wedges lime wedges

Opor Ayam is tender chicken gently simmered in a golden coconut sauce perfumed with lemongrass, galangal, coriander, and fresh turmeric. The result is rich yet delicate, with warm spice, creamy body, and a soothing savory finish.

45 min

2 servings

673 kcal

Indonesian

Ingredients

Ayam dan kuah santan

500 gbone-in chicken thighs, skin removed
300 mlthick coconut milk
200 mlwater
2lemongrass stalks, white part bruised
20 ggalangal, sliced
2Indonesian bay leaves
6 gsalt
1 gwhite pepper

Bumbu halus

60 gshallots, roughly chopped
4garlic cloves
20 gfresh turmeric, peeled and sliced
3candlenuts
4 gground coriander
15 mlneutral oil

Pelengkap

10 gfried shallots
2 wedgeslime wedges

Instructions

1
Pat the chicken dry. Roughly chop the shallots, peel the garlic and turmeric, bruise the lemongrass, and slice the galangal so everything is ready before cooking. This mise en place keeps the spice paste from catching while you work.
2
Blend or pound the shallots, garlic, turmeric, candlenuts, ground coriander, and neutral oil into a smooth paste. Add 1-2 teaspoons of water only if needed to get the blades moving; a fine paste gives the sauce a smoother texture and fuller flavor.
3
Heat a medium pot over medium heat. Add the spice paste and sauté for 3-4 minutes until fragrant, glossy, and slightly deeper yellow; do not let it brown hard or the turmeric can taste harsh.
4
Add the chicken, lemongrass, galangal, and Indonesian bay leaves. Turn the chicken in the paste for 2-3 minutes so the aromatics coat it evenly and the surface starts to absorb the seasoning.
5
Pour in the water, then bring to a gentle simmer. Cover partially and cook for 15 minutes, turning the chicken once, until it is nearly cooked through.
6
Lower the heat to gentle-low. Stir in the coconut milk, salt, and white pepper, then simmer uncovered for 8-10 minutes until the sauce lightly thickens and the chicken is fully cooked. Keep the heat gentle after adding coconut milk so the sauce stays smooth rather than splitting; the chicken is done when the thickest part reaches 75°C or the juices run clear.
7
Rest the opor for 3 minutes off the heat so the fat settles and the aromatics mellow slightly. Taste and adjust seasoning if needed.
8
Serve hot, spooning plenty of the yellow coconut sauce over the chicken. Finish with fried shallots and lime wedges on the side for brightness.

Nutrition per serving

673 kcal

Calories

42g

Protein

10g

Carbs

51g

Fat

Fiber

Notes

•For a deeper, more traditional flavor, use homemade coconut milk if available, but canned thick coconut milk works well for a 45-minute version.
•Candlenuts thicken the sauce and add richness; if unavailable, macadamia nuts can approximate the texture, though the flavor will differ slightly.
•This is naturally low in carbs; for a fuller meal while staying relatively low-carb, serve with lightly sautéed green beans or cabbage rather than rice.
•If the sauce becomes too thick, loosen it with a splash of hot water; if too thin, simmer gently uncovered for a few extra minutes.

Background

Opor Ayam is a beloved Indonesian chicken dish in a fragrant coconut-based sauce, especially associated with Java. It is often prepared for festive occasions such as Lebaran, where it is traditionally served with ketupat or lontong, though everyday home versions are also common.

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