Opor Ayam Yogyakarta - in coconut milk braised chicken from Yogyakarta

Ingredients

• 1chicken
• 3lemongrass stalks
• 3makrut lime leaves
• 4Indonesian bay leaves
• 600 mlthin coconut milk
• 300 mlthick coconut milk
• 1 tbsppalm sugar
• 1/2 tsptamarind
• 3 tbspoil
• 7shallots
• 7 clovesgarlic
• 1 tbspcoriander seeds
• 3 cmgalangal
• 1/2 tspcumin seeds
• 1/2 tsppepper
• 2 cmginger
• 4candlenuts
• 2 tspsalt
• 2 tbspfried shallots

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 8 pieces.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, coriander, galangal, cumin, pepper, ginger, candlenuts and salt into a fine paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the paste, lemongrass, makrut lime leaves and Indonesian bay leaves, and fry for 4 minutes.

4. 4

   Add the chicken

   Add the chicken pieces and fry them lightly.

5. 5

   Simmer halfway

   Pour in the thin coconut milk and add the palm sugar. Bring to the boil and cook until the chicken is half cooked.

6. 6

   Finish the braise

   Add the tamarind and thick coconut milk, then simmer gently until the chicken is cooked.

7. 7

   Garnish and serve

   Scatter the fried shallots over the chicken and serve.

What is opor ayam?

Opor ayam is an Indonesian chicken dish cooked gently in coconut milk and a fragrant spice mixture. It is associated with Java, and this version is presented in the Yogyakarta style.

Spice paste gives the sauce its depth, while two kinds of coconut milk create a layered, creamy braising liquid. Fried shallots add a savoury finish.

Nutrition and macros by portion

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

Chicken supplies most of the protein, while the coconut milk and cooking oil contribute much of the fat; the palm sugar and any rice served alongside provide carbohydrates. Pair a serving with steamed rice and vegetables, adjusting the rice portion to suit the rest of the meal.

Build flavour with the spice paste

Fresh aromatics: Shallots, garlic, ginger and galangal form the base of the paste. Grinding them finely helps them cook evenly and mingle with the coconut milk.

Whole spices: Coriander, cumin, pepper and candlenuts round out the seasoning. The recipe fries the paste with the leaves and lemongrass before adding the chicken.

Use both coconut milks in order

Thin coconut milk: This goes in first with the palm sugar and gives the chicken time to begin cooking in a looser liquid.

Thick coconut milk: Added later with the tamarind, it enriches the braising liquid. Keep the heat gentle once it is in the pan.

Cook the chicken gently

Start with a light fry: The chicken is briefly fried after the spice paste, rather than browned for a long time. Turn the pieces so they are lightly coated in the aromatics.

Check for doneness: The recipe gives no fixed simmering time after the thick coconut milk is added, so use the chicken as your guide. The pieces should be cooked through before serving.

Keep the sauce smooth

Steady heat: Bring the thin coconut milk to the boil as directed, then lower the heat for the final simmer. Avoid a fierce boil after adding the thick coconut milk.

Occasional stirring: Stir gently around the chicken so the sauce heats evenly and does not catch on the bottom of the pan.

Serve with a simple side

Rice: Steamed rice makes a straightforward accompaniment and soaks up the coconut sauce. Spoon some sauce over each serving.

Fresh contrast: A crisp vegetable side or fresh cucumber can balance the rich, gently spiced chicken without competing with it.

Recipe notes & tips

• Grind the spice ingredients to a fine paste so they cook evenly.
• Keep the lemongrass and leaves in the pan during the braise to flavour the sauce.
• Add the thick coconut milk only after the chicken is half cooked.
• Lower the heat for the final simmer to keep the coconut sauce from boiling vigorously.
• Finish with the fried shallots just before serving so they retain their crispness.

Variations

• More heat: Add fresh chilli to the spice paste before grinding.
• Extra fragrance: Bruise the lemongrass stalks before frying them with the paste.
• Tamarind adjustment: Dissolve the tamarind in a little of the cooking liquid before adding it to the pan.
• Vegetable side: Serve with steamed greens for a fresh contrast to the coconut sauce.

Common mistakes to avoid

• Coarse spice paste: It can leave uneven pieces in the sauce; grind the ingredients as finely as possible.
• High heat at the end: A vigorous boil can make the coconut sauce less smooth; simmer it gently.
• Adding thick coconut milk too early: The recipe calls for it after the chicken is half cooked; keep to that order.
• Guessing the cooking time: The recipe does not specify a final simmer duration; check that the chicken is cooked through.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions