Indonesian Creamy Coconut Chicken Stew (Opor Ayam)

Opor Ayam: Traditional Indonesian Chicken Stew

Opor Ayam is a classic Indonesian dish that’s both aromatic and creamy, perfect for any occasion. This traditional chicken stew, infused with fragrant spices and rich coconut milk, offers a delightful balance of flavors that will captivate your taste buds. Follow this detailed recipe to recreate this flavorful dish in your kitchen.

Ingredients:

• 1 kg chicken (broiler), cut into serving pieces
• Juice of 1 lime
• Salt to taste
• 1 stalk lemongrass, bruised
• 1 bay leaf
• 4 kaffir lime leaves
• 750 mL thin coconut milk
• 250 mL thick coconut milk
• Cooking oil for sautéing

Spice Paste:

• 8 shallots
• 4 cloves garlic
• 3 candlenuts, toasted
• 1 tablespoon galangal, sliced
• ½ tablespoon ginger
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• Salt, white pepper, and sugar to taste

Instructions:

1. Prepare the Chicken:

   • Rinse the chicken pieces thoroughly. Squeeze lime juice over the chicken and mix well. Let it marinate for about 15 minutes.
   • Rinse the chicken again, season with salt, and mix well. Allow it to marinate for another 15 minutes.

2. Pre-cook the Chicken (Optional):

   • Lightly fry the chicken pieces until they are just golden. This step is optional; you may skip it if you prefer to cook the chicken directly in the stew.

3. Prepare the Spice Paste:

   • Blend or grind the shallots, garlic, toasted candlenuts, galangal, ginger, coriander powder, and cumin powder into a smooth paste.

4. Sauté the Spice Paste:

   • Heat cooking oil in a large pot over medium heat. Add the spice paste and sauté until fragrant and cooked through.
   • Add the bruised lemongrass, bay leaf, and kaffir lime leaves. Continue to sauté for a few more minutes.

5. Cook the Chicken:

   • Add the chicken pieces to the pot, stirring to ensure the chicken is well coated with the spice paste. Cook until the chicken changes color and starts to firm up.

6. Add Coconut Milk:

   • Pour in the thin coconut milk and mix well. Cook until the chicken is halfway cooked.
   • Add the thick coconut milk, stirring to combine. Season with salt, white pepper, and sugar to taste.

7. Simmer:

   • Allow the stew to simmer until the coconut milk has thickened slightly and the chicken is cooked through and tender.

8. Serve:

   • Remove from heat. Serve the Opor Ayam hot, optionally garnished with fried shallots if desired.

Enjoy the creamy, spicy richness of this traditional Indonesian Opor Ayam with steamed rice or warm bread. This dish is sure to bring a touch of Indonesian culinary delight to your table.