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Opor Ayam Chicken in White Coconut Curry

A gentle Indonesian curry in which bone-in chicken pieces are simmered in a creamy, mildly spiced coconut milk broth perfumed with lemongrass, galangal, and candlenuts. Rich yet delicately flavored, this classic is a centerpiece of Indonesian celebration meals.

70 minMediumServes 4490 cal/serving

IndonesianDinnerStovetopStandardHigh ProteinLow CarbDairy-FreeEgg-FreeGluten-FreeLow-Sodium

Ingredients

  • 3 lbs bone-in, skin-on chicken thighs and drumsticks
  • 2 cans full-fat coconut milk (13.5 oz)
  • 2 tbsp vegetable oil
  • 6 shallots, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 4 candlenuts or macadamia nuts
  • 2 inch fresh galangal or ginger, sliced
  • 2 lemongrass stalks, bruised
  • 6 kaffir lime leaves
  • 1.5 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground white pepper
  • 1.5 tsp salt
  • 1 cup gluten-free chicken stock
  • 1/4 cup fried shallots (store-bought or homemade)

Instructions

  1. 1

    Blend the 6 roughly chopped shallots, 6 roughly chopped garlic cloves, and 4 candlenuts or macadamia nuts in a small food processor or pound in a mortar until a smooth paste forms.

  2. 2

    Heat the 2 tbsp vegetable oil in a large, heavy pot over medium heat. Add the paste and cook, stirring frequently, until fragrant and slightly golden, about 4 minutes. Add the 1.5 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp ground turmeric, and 1/2 tsp ground white pepper and cook for 1 more minute.

  3. 3

    Add the 2 bruised lemongrass stalks, 2 inch sliced fresh galangal or ginger, and 6 kaffir lime leaves to the pot. Stir to combine with the spice paste.

  4. 4

    Add the 3 lbs bone-in, skin-on chicken thighs and drumsticks to the pot and turn to coat in the paste. Pour in the 1 cup gluten-free chicken stock and bring to a simmer. Cook for 10 minutes.

  5. 5

    Pour in the 2 cans full-fat coconut milk (13.5 oz) and stir well. Season with 1.5 tsp salt. Bring to a gentle simmer and cook uncovered, stirring occasionally, for 30-35 minutes until the chicken is cooked through to an internal temperature of 165°F (74°C) and the sauce has thickened.

  6. 6

    Taste and adjust seasoning. Remove the lemongrass stalks stalks and fresh galangal or ginger slices before serving.

  7. 7

    Ladle into bowls over steamed rice and top generously with 1/4 cup fried shallots (store-bought or homemade).

Questions

How long does Opor Ayam Chicken in White Coconut Curry keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Opor Ayam Chicken in White Coconut Curry?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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