Opor Ayam (Chicken) Recipe

Opor Ayam (Chicken) Recipes

Ingredients :

2 kg (4 lb) chicken, cut into 8 pieces

4 tbsp vegetable oil

2 onions, thinly sliced

450ml (3/4 pint) coconut milk

300ml (1/2 pint) water

1 lemon grass stalk, bruised

5 cm (2 inch) piece of cinnamon stick

4 dried curry leaves

1 tsp lemon juice


Spice paste -

4 garlic cloves, crushed

2.5cm (1 inch) piece of fresh root ginger, peeled and chopped

2 tbsp finely chopped Brazil nuts

1 tbsp ground coriander

2 tsp ground cumin

2 tsp chopped fresh galangal

1 tsp salt

1/2 tsp fennel seeds, crushed

1/4 tsp pepper

1 tbsp vegetable oil


To garnish -

fried onion rings

Method :

Place the spice paste ingredients in a blender or spice mill and blend to a thick paste. Rub the paste over the chicken pieces and place in a non-metallic dish. Cover and marinate for 2 hours.

Heat 2 tbsp of the oil in a saute pan. Add the onions and fry over a moderate heat, stirring frequently, for 10 minutes or until softened and golden. Remove with a slotted spoon; drain on kitchen paper.

Add the remaining oil to the pan and stir in the chicken. Fry over a low heat for 15 minutes, turning occasionally, until pale golden. Remove the chicken from the pan, stir in 300ml (1/2 pint) of the coconut milk and the measured water. Add the lemon grass, cinnamon and curry leaves, bring to the boil, then return the chicken to the pan and cook, uncovered, over a low heat for 40 minutes.

Stir in the remaining coconut milk and lemon juice, and cook for 10 minutes. Serve hot, garnished with the onions.

Serves 4

The English translation for "Ayam" is chicken. The English translation for this dish is chicken and coconut milk curry.

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