5 Recipes: Chicken In Spiced Coconut Sauce (Opor Ayam)

Chicken in Spiced Coconut Sauce (Opor Ayam). This has to be one of Central Java’s most popular dishes that is prepared on a daily basis in everyone’s home. Most ceremonies and royal banquets would not be complete without Opor Ayam as well.

Looking at this recipe is a little like walking through a market in Central Java where each and every ingredient is plentiful including potatoes that are grown in large quantities at the Dieng Plateau, not far from Yogyakarta.

Yes, this version is a little more labor-intensive and takes a longer time to prepare. However, the gentle usage of heat and a heatproof plastic bag will result in an incredibly tasty dish

Serves: 3-4
Preparation time: 25 min
cooking time:1hour

Chicken in Spiced Coconut Sauce (Opor Ayam) Ingredients

• 4 baby chickens, 750 g each, opened butterfly-style and completely deboned
• 100 ml vegetable or coconut oil
• 15 g palm sugar, chopped
• 375 ml of chicken stock
• 125 ml of coconut cream
• 3 stalks lemongrass, bruised
• 2 salam leaves
• 3 kaffir lime leaves, bruised
• salt, to taste
• 4 chicken eggs or 20 quail eggs
• 200 g potatoes, cut to your liking
• 1 stalk young leek, finely sliced

SPICE BLEND

• 1 Tbsp coriander seeds, roasted
• 1 tsp cumin, roasted
• 1/2 tsp crushed white pepper
• 2 Tbsp coconut oil
• 30 g galangal (laos), peeled and sliced
• 60 g shallots, peeled and sliced
• 30 g garlic, peeled and sliced
• 30 g candlenuts, roasted and crushed

Opor Ayam preparation

1. Brine the chickens for 5 hours: refrigerate for the first 3 hours and then at room temperature for the remaining 2 hours (see page 32). Rinse the chickens thoroughly under running water and then dry with a kitchen towel.
2. Heat oil until smoking. Quickly sear each chicken for 30 seconds on each side until light golden color. Set aside and allow the oil to drain and allow the chicken to cool.
3. To make the spice blend, combine coriander seeds, cumin and white peppercorns in a stone mortar or food processor and grind finely. Add all other ingredients and grind into a fine paste.
4. Heat 2 Tbsp oil in a heavy saucepan. Add spice paste and palm sugar and sauté until fragrant. Fill the saucepan with chicken stock and coconut cream. Add lemongrass, salam and kaffir lime leaves. Bring to a boil, then reduce heat and simmer for 5 minutes. Season to taste with salt. Allow the sauce to cool to room temperature.
5. Place each chicken individually into a heat resistant plastic bag. Fill each bag with equal amounts of sauce.
6. Make certain not to wet the area of the bag that will be sealed. Vacuum seal and cook at 65°C for 40 minutes. Open each bag and pour the sauce into a saucepan and bring to a simmer. Season to taste with salt and some lime zest and lime juice. Using a hand blender, blend sauce for 15 seconds.
7. Place the eggs in a small pot of warm water. Cover and quickly bring to a boil. When the water comes to a boil, remove the pot from heat. Cover and wait for 3 minutes. Drain the water and plunge the eggs into ice water for 10 seconds. Do not allow the eggs to cool. Peel the eggs and add to the coconut sauce.
8. Wash the potatoes thoroughly. Place them into a saucepan, fill with warm water and a generous pinch of salt, then slowly boil the potatoes.
9. Cut the chickens into halves and arrange on a serving dish. Serve with eggs and potatoes. Pour the sauce over and around and garnish with finely sliced young leek.

NOTE
Should the sauce thicken too much, add small amounts of chicken stock. Serve with steamed rice.

Chicken in Spiced Coconut Yellow Sauce ( Opor Ayam Kuning )

Serves: 16
Preparation time: 25 min
cooking time:1hour

Chicken in Spiced Coconut Yellow Sauce ( Opor Ayam Kuning ) Ingredients

• 1 chicken, cut 16 parts
• 4 pieces of orange leaf, bone removed
• 2 bay leaves
• 2 lemongrass stems, taken white, crushed
• 1/2 tablespoon of salt
• 1/4 teaspoon ground pepper
• 1,000 ml coconut milk from 1 coconut
• 2 teaspoons of the oil for sauteing

spice blend

• 8 cloves of shallot
• 4 cloves garlic
• 5 fried pecans
• 2 cm ginger
• 1/4 teaspoon cumin
• 5 cm turmeric, burned
• 1 teaspoon of coriander

Yellow Chicken Opor Preparation

1. Saute spice blend, lime leaves, bay leaves, and lemongrass until fragrant. Add chicken. Stir until it changes color.
2. Add salt and pepper. Stir well. Pour coconut milk little by little. Cook while stirring until cooked and thick.

Chicken in Spiced Coconut Spicy Sauce ( Opor Ayam Pedas )

Time: 60 minutes

Preparation time: 25 min

Serving: 4 servings

Chicken in Spiced Coconut Spicy Sauce ( Opor Ayam Pedas ) Ingredients

• 1/2 chicken, cut 8 parts
• 250 ml thick coconut milk from 1 coconut
• 1,400 ml thin coconut milk from the remaining thick coconut milk juice
• 1 tablespoon of tamarind water
• 2 lemongrass stems, bruised
• 4 pieces of orange leaves, remove the bone leaves
• 2 bay leaves
• 2 cm galangal, bruised
• 1 tablespoon of salt
• 1 tablespoon of brown sugar, comb
• 1/4 teaspoon ground pepper
• 2 tablespoons of oil for sauteing
• 2 tablespoons of oil for sauteing
• 2 tablespoons fried shallots for sprinkling

Spice Blend :

• 4 candlenut, roasted
• 2 cm turmeric, burn
• 3 cloves of garlic
• 6 red onions
• 3 large red chilies
• 1 teaspoon of coriander
• 1/4 teaspoon cumin
• 2 cm ginger

How to make Spicy Chicken Opor:

1. Marinate chicken with tamarind water. Let stand 15 minutes.
2. Saute ground spices, lemongrass, orange leaves, bay leaves, and galangal until fragrant. 
3. Add chicken. 
4. Stir until it changes color. 
5. Add salt, pepper, and brown sugar. 
6. Stir well.
7. Pour the runny coconut milk gradually until the coconut milk is reduced by half.
8. Add the thick coconut milk. Cook until boiling and soaking.
9. Serve after sprinkling with fried shallots.

Chicken in Spiced Coconut Cumin Sauce ( Opor Ayam Jinten )

Time: 45 minutes

Preparation time: 15 min

Serving: 12 servings

Chicken in Spiced Coconut Cumin Sauce ( Opor Ayam Jinten ) Ingredients

• 1 chicken, cut 12 parts
• 700 ml of coconut milk from 1 coconut
• 2 bay leaves
• 2 pieces of orange leaf, bone removed
• 2 lemongrass stems, crushed
• 1 lime, take the water
• 4 tablespoons of oil for sauteing

Spice Blend:

• 1 teaspoon of pepper
• 2 teaspoons coriander
• 1 teaspoon cumin
• 2 cm turmeric, burned
• 1 cm galangal
• 3 cm ginger
• 3 cm galangal
• 4 cloves garlic
• 6 cloves of shallot
• 4 cayenne peppers
• 2 teaspoons of salt
• 1 teaspoon granulated sugar

How To Make Chicken in Spiced Coconut Cumin Sauce ( Opor Ayam Jinten )

1. Steam the chicken on medium heat for 15 minutes. 
2. Set aside.
3. Heat the oil. 
4. Saute ground spices, bay leaves, orange leaves, and lemongrass until fragrant.
5. Add the chicken. 
6. Stir well. 
7. Pour coconut milk. 
8. Cook until boiling and soaking
9. Towards the appointment, enter the lime juice.

Meat in Spiced Coconut Sauce ( Opor Daging )

Duration: 40 minutes

Preparation time: 25 min

Serving: 6 servings

Meat in Spiced Coconut Sauce ( Opor Daging ) Ingredients

• 400 grams of raw meat, thinly cut wide
• 100 grams of pineapple, cut into pieces
• 200 grams of potatoes, cut into squares, deep-fried
• 2 large red chilies, seeds removed, sliced oblique
• 2 cm galangal, crushed
• 200 ml thick coconut milk from 1 coconut
• 700 ml thin coconut milk from thick coconut milk juice
• 1/2 teaspoon vinegar

Spice Blend

• 6 red onions
• 2 cloves of garlic
• 3/4 teaspoon coriander
• 1/2 teaspoon shrimp paste, burnt
• 1 teaspoon of salt
• 1 teaspoon granulated sugar

How to Make Meat Opor

1. Boil thin coconut milk, galangal, spices, and meat until tender.
2. Add the pineapple, potatoes, red chili, and thick coconut milk. 
3. Cook until well-done and the sauce gets chewy.
4. Add vinegar. 
5. Cook until thick and oily.

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