Indonesian Chicken in Coconut Gravy (Opor Ayam)

Total Time
1hr
Prep
30 mins
Cook
30 mins

I started to learn how to cook Indonesian food and this one is a keeper. It's a mild chicken curry style dish that is a fav among kids here. My sister-in-law gave me this recipe and it turned out pretty good the first time I tried. Hopefully others will enjoy this too.

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Ingredients

Nutrition

Directions

  1. Cut chicken into smaller pieces. If using boneless, skinless chicken breast then cut into bite size pieces. Squeeze the juice of one lime over chicken and let sit for about 15-20 minutes.
  2. Boil the eggs and peel, set aside.
  3. Sauté the tofu in oil until lightly brown.
  4. Blend the shallots, garlic, candlenuts, turmeric powder, coriander powder, salt and pepper in a food processor or blender until it forms a smooth paste.
  5. Sauté the paste in oil (about 1-2 Tbsp.) for a few minutes.
  6. Once bumbu is sautéed, add 1500 ml water and chicken.
  7. Stir occasionally until it comes to a boil.
  8. Add 2 pieces of lemon grass that have been bruised, 5-7 pieces of lime leaves, galangal (about the size of thumb, bruised) & 3 bay leaves.
  9. Bring to a boil… add tofu and eggs.
  10. For extra flavor you can sauté sliced shallots to sprinkle in once cooked.
Most Helpful

5 5

This is very authentic, although the original recipe calls for 'daun salam'(Indian bay leaf). It turned out really great great though, so no complaints!