Opor Ayam

Chicken in Mild Coconut Sauce

There are two methods of cooking this dish. My mother’s original recipe called for the
coconut cream to be heated before adding the spice paste. This is often how Thai curries
are prepared. Another method is to fry the spice paste over low heat, and then add the thin
coconut milk, followed by the coconut cream at the end, so that the cream does not curdle.
Here I provide both methods so you can try the different styles for yourself.

makes 4 to 6 servings

1 whole chicken, about 1.4 kg or 3 pounds,
cut up into 8 to 10 pieces

1 teaspoon white pepper

3 tablespoons ground coriander
(ketumbar)

¼ tablespoon turmeric (kunyit) powder

2 candlenuts (buah keras)

2.5 cm or 1 inch galangal (lengkuas),
skinned and julienned

1 stalk lemon grass (seray), upper stalks
and outer layers removed,
sliced thinly

8 shallots, peeled (quartered if using
Method 1, finely sliced if using Method 2)

1 clove garlic, peeled

¼ cup peanut or corn oil (if using
Method 2)

4 tomatoes, quartered

Salt to taste

8 cups coconut milk, reserve
coconut cream

2 tablespoons grated coconut, dry-fried
or toasted

5 green chillies, sliced lengthwise

Method 1

1.   Rinse chicken pieces and pat dry.

2.   Grind the white pepper, ground coriander, ground
turmeric, candlenuts, galangal, lemon grass, shallots and
garlic into a fine spice paste. Marinate the chicken with the
spice paste and set aside for at least an hour.

3.   Heat a Dutch oven and add the coconut cream. Warm
up the coconut cream until a greasy film appears. Add the
marinated chicken. Then pour in the coconut milk and
bring to a boil. Add the tomatoes. Lower to a simmer until
the sauce thickens. Season with salt according to taste. Stir
in the grated coconut and green chillies and serve.

Method 2

1.   Rinse chicken pieces and pat dry.

2.   Grind the white pepper, ground coriander, ground
turmeric, candlenuts, galangal, lemon grass and garlic into
a fine spice paste.

3.   Heat a Dutch oven and add the oil. Fry the sliced
shallots until these turn light golden brown. Add the ground
ingredients and fry over low heat until fragrant, being
careful not to burn the spice paste. Add the chicken pieces.
Pour in the coconut milk, reserving the top layer of coconut
cream for use later. Turn up the heat and bring to a boil.
Toss in the quartered tomatoes. Then lower to a simmer.
Season with salt according to taste. Add the coconut cream,
grated coconut and green chillies and serve.

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