Opor Ayam (Chicken in Coconut Milk)
Classic Indonesian chicken dish simmered in rich, spiced coconut milk, served with rice cakes for a comforting breakfast.
Ingredients
- 1.5 lbs Chicken Pieces
- 4 cups Coconut Milk
- 2 stalks Lemongrass
- 2 inches Galangal
- 3 leaves Bay Leaves
- 6 medium Shallots
- 4 cloves Garlic
- 1 teaspoon Coriander Seeds
- 1 teaspoon Turmeric
- 3 pieces Candlenut
- 1 inch Ginger
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 4 cups Rice Cakes (Lontong or Ketupat)
Instructions
- 1Prepare the spice paste: Grind or blend shallots, garlic, coriander seeds, turmeric, ginger, and salt into a smooth paste. NOTE: OMIT Candlenut if nut allergies are a concern
- 2Sauté the paste: Heat a little oil in a large pot. Sauté the spice paste until fragrant.
- 3Add chicken: Add the chicken pieces and cook until browned on all sides.
- 4Add coconut milk and aromatics: Add coconut milk, lemongrass, galangal, and bay leaves. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the chicken is tender.
- 5Season: Add sugar and salt to taste.
- 6Serve: Serve hot with rice cakes.
Substitutions
Candlenut → Omit completely
Candlenuts provide thickening and richness, but can be skipped in nut-free versions. Increase coconut milk slightly for creaminess.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.