About this recipe

Opor Ayam is chicken simmered in a pale coconut gravy scented with lemongrass, bay leaf, and warm ground spices. It is the Lebaran classic that also works on ordinary Sundays.

Unlike spicy curries, opor is mild and creamy—ideal when you want something gentle for elders and children alike.

Keep the simmer quiet. A rolling boil can split the coconut milk and make the sauce look grainy.

Prep & cook time

Prep20 minutes
Cook40 minutes
Total60 minutes
Servings5 servings
LevelMedium

Tools you need

Blender
Wide pot
Wooden spoon

Ingredients

1 whole chicken (about 1–1.2 kg), cut into pieces
800 ml medium coconut milk
8 shallots
4 cloves garlic
1 teaspoon coriander seeds
3 candlenuts
2 cm turmeric (or 1/2 teaspoon ground, for a pale yellow tint)
2 stalks lemongrass, bruised
3 bay leaves
3 cm galangal, smashed
1 1/2 teaspoons salt
1/2 teaspoon sugar
2 tablespoons oil

Directions

Blend shallots, garlic, coriander, candlenuts, and turmeric into a smooth paste.
Sauté the paste in oil with lemongrass, bay leaves, and galangal until fragrant and the raw smell is gone.
Add the chicken and stir until the pieces firm and turn opaque.
Pour in coconut milk. Season with salt and sugar.
Simmer gently over medium-low heat, stirring often, until the chicken is tender and the gravy thickens slightly, 25–35 minutes.
Taste and adjust. The gravy should be savory, lightly sweet, and aromatic—not spicy-hot.
Rest 5 minutes and serve with rice or ketupat.

Kitchen tips

For a whiter opor, reduce or omit turmeric.
Stir in one direction near the end for a smoother look.
Add boiled eggs in the last 10 minutes for a Lebaran-style pot.
Make ahead; opor tastes richer the next day.

Serve with

Ketupat
Rice
Sambal goreng ati
Pickled vegetables

How to store

Refrigerate up to 3 days. Reheat slowly and stir; add a splash of coconut milk if thick.

Common mistakes

Boiling hard until the coconut milk splits.
Under-sautéing the spice paste, leaving a raw onion taste.
Using only breast meat, which can dry out in the simmer.