How to Make Opor Ayam – Creamy Indonesian Chicken in Coconut Milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a vegetarian option, while thighs are more economical than breasts.

galangal

🥗Healthier: ginger

💰Cheaper: fresh ginger

Ginger is more accessible and offers a similar warm flavor.

lemongrass

🥗Healthier: lemon zest

💰Cheaper: lemon juice

Lemon zest provides citrus notes without needing fresh lemongrass.

Roast the candle nuts in a large pan over medium heat until they darken slightly.

Cut shallots into smaller pieces and add them to a food processor with ginger, chili pepper, garlic, roasted macadamia nuts, cumin, coriander, and a pinch of salt to make a spice paste.

Add a tablespoon of water to the spice paste if it's too dry and blend until smooth.

Bash the lemongrass with the back of a knife to release oils and cut galangal into thinner slices.

Crumple the kaffir lime leaves to release essential oils.

Heat 2 tablespoons of avocado oil in the pan and add the spice paste, frying for about 3 minutes until fragrant.

Add galangal, salam leaves, kaffir lime leaves, and lemongrass to the pan and stir to combine.

Add chicken breast to the pan and stir until the chicken is no longer pink.

Pour in coconut milk, brown sugar, bullion cube, and tamarind paste, scraping the pan to incorporate all ingredients.

Bring the mixture to a boil, then reduce to a simmer, ensuring chicken is mostly submerged.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens