Opor Ayam Goreng - fried chicken stewed in coconut milk

Ingredients

• ½chicken
• 1 tspsalt
• 1 tsppepper
• 4 clovesgarlic
• 1 stalklemongrass
• 4makrut lime leaves
• 2Indonesian bay leaves
• 500 mlcoconut milk
• ½ tsppalm sugar
• 1 tbspfried shallots
• as neededoil
• 4shallots
• 5 clovesgarlic
• 1 tbspcoriander
• ½ tsppepper
• 3candlenuts
• 2 cmginger
• 1 cmlesser galangal
• 2 cmturmeric

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 4 pieces. Purée the 4 cloves of garlic, and pound or grind the shallots, remaining garlic, coriander, pepper, candlenuts, ginger, lesser galangal and turmeric into a paste.

2. 2

   Marinate the chicken

   Rub the chicken with the salt, pepper and puréed garlic. Leave it to marinate for 25 minutes.

3. 3

   Fry until golden

   Heat oil in a pan and fry the chicken until golden brown.

4. 4

   Fry the paste

   Heat some of the oil used for frying in a pan. Fry the spice paste with the lemongrass, Indonesian bay leaves and makrut lime leaves for 5 minutes.

5. 5

   Simmer and serve

   Add the coconut milk and palm sugar, bringing the mixture to the boil while stirring. Add the chicken and cook over low heat until the sauce has thickened. Sprinkle with fried shallots and serve.

What is opor ayam goreng?

Opor ayam is an Indonesian chicken dish cooked in a gently spiced coconut-milk sauce, commonly associated with Javanese cooking and festive meals. This version fries the chicken before simmering it in the sauce, giving it a browned exterior and a rich, aromatic finish.

The paste combines shallots, garlic, coriander, candlenuts and warm spices, while lemongrass and fragrant leaves season the coconut milk.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while coconut milk and frying oil contribute much of the fat; the sauce and chicken supply very little carbohydrate, with the small amount of palm sugar adding some. Serve with a moderate portion of rice and vegetables to make the meal more balanced.

Build the spice paste

The paste: pound or grind the shallots, garlic, coriander, pepper, candlenuts, ginger, lesser galangal and turmeric until they form a cohesive mixture. A fine paste cooks more evenly and is easier to stir into the sauce.

Garlic for the chicken: purée the separate 4 cloves and use them with the salt and pepper for the marinade, rather than putting them into the spice paste.

Fry the chicken first

Golden chicken: fry the pieces until browned, as directed, before adding them to the sauce. The chicken will continue cooking during the low simmer, so the initial frying is mainly for colour and flavour.

Used oil: reserve some of the frying oil to cook the paste. It carries flavour from the chicken, but use only enough to fry the paste comfortably.

Keep the coconut sauce smooth

Gentle heat: stir as the coconut milk comes to the boil, then keep the chicken at a low simmer. A steady, gentle cook helps the sauce thicken without scorching on the base of the pan.

Thickened sauce: look for a sauce that has reduced and clings more readily to the chicken. The recipe gives this texture cue rather than a fixed simmering time.

Use the aromatic leaves

Lemongrass: bruise the stalk before cooking if you want it to release its aroma more readily, while keeping it intact for easy removal at the table.

Makrut lime and Indonesian bay leaves: fry these with the paste for the stated 5 minutes, then let them infuse the coconut milk as the chicken simmers.

Serve with a simple side

Rice: steamed rice is a straightforward accompaniment that soaks up the coconut sauce. Spoon the chicken and sauce over or alongside it.

Fresh contrast: serve with a crisp, simply dressed vegetable side if you like a fresher counterpoint to the rich sauce. Finish the chicken with the fried shallots just before serving.

Recipe notes & tips

• Cut the chicken into 4 pieces as directed so the pieces can be fried and simmered together.
• Prepare the spice paste before you start frying the chicken to keep the cooking sequence manageable.
• Stir continuously as the coconut milk comes to the boil.
• Keep the heat low once the chicken is in the sauce and check that the bottom of the pan is not catching.
• Sprinkle on the fried shallots just before serving so they retain their texture.

Variations

• More heat: add fresh chilli to the spice paste if you want a hotter sauce.
• Fresh finish: serve with lime wedges for a sharper contrast to the coconut milk.
• Vegetable side: add a separately cooked vegetable accompaniment to the plate.
• Boneless chicken: use boneless pieces, keeping an eye on them as they may cook through sooner.
• Rice pairing: serve with steamed rice to make use of the coconut sauce.

Common mistakes to avoid

• Skipping the marinade: give the chicken the full 25 minutes with salt, pepper and puréed garlic.
• Crowding the pan: fry in batches if needed so the chicken can brown rather than steam.
• Burning the paste: fry it over controlled heat and stir it for the full 5 minutes.
• Boiling hard: bring the coconut milk to the boil while stirring, then lower the heat for the simmer.
• Stopping too soon: continue cooking on low heat until the sauce has thickened.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until steaming hot throughout, stirring the sauce; add a small splash of water if it has become too thick.

Frequently asked questions