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Java Chicken Curry, Opor ayam


Adapted recipe by beelittlefood

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  • 500 g chicken
  • 750 ml light coconut milk
  • 4 slices medium-thick ginger root
  • 3 stalks lemongrass
  • 5 kafir lime leaves
  • 4 Indonesian bay leaves (daun salam)
  • 1 tablespoon tamarind pulp
  • 4-5 tablespoon vegetable oil
  • Opor ayam spice paste
  • 6 shallots
  • 6 cloves garlic
  • 1 tablespoon coriander seeds
  • 1 teaspoon white peppercorns
  • 3 candlenuts
  • salt and sugar to taste
  • Garnishes
  • Kaffir lime leaves
  • Fried shallots (mine is store bought fried shallots)



Step 1

Wash clean the chicken and cut into 5-6 pieces.

Wash the lemongrass and cut into two pieces and lightly bruise.

Peel the garlic and shallots, chop up with a kitchen knife

Mix coriander seeds, white peppercorns and candle nuts, heat the non stick skillet and toast the spices mixture. Toast until fragrant about 3 minutes.

Grind the shallots, garlic, toasted coriander seeds, white peppercorns and candle nuts.

Heat up oil in a wok or non-stick pan, add in the spice paste and fry until aromatic.

Add the chicken, lemongrass, kaffir lime leaves, ginger, tamarind pulp and Indonesian bay leaves (daun salam), cook at medium heat for about 15 minutes. If it seems too dry up, you can always add up sufficient amount of water.

When the chicken turn it color and aromatic, lower the heat and pour the light coconut milk, season well with salt and sugar. *If it looks too thick, you can always add up a cup of water or chicken broth.

Gently cook until the chicken perfectly done around 35-45minutes.

Take the chicken with a slotted spoon, arrange in the serving bowl and ladle the coconut milk broth over the chicken, garnish with kaffir lime leaves and sprinkle a smattering fried shallots for some crunch.

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