Entree: Indonesia – Indonesian Muslim Festival Cuisine – Opor Ayam (Indonesian coconut milk–braised chicken seasoned with an aromatic spice paste traditionally served at festive meals)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 bone-in chicken thighs, approx. 2.5 lb (1.1 kg)
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, peeled (about 5 1/4 oz (150 g))
- 4 cloves garlic, peeled (about 0.42 oz (12 g))
- 2 candlenuts, approx. 11/16 oz (20 g) (or substitute 2 tbsp (30 g) macadamia nuts)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) white pepper
- 1/2 tsp (1 g) ground turmeric
- 2 stalks lemongrass, bruised and tied
- 4 kaffir lime leaves, torn
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water or chicken stock
- 1 tsp (4 g) palm sugar or brown sugar
- 1 tsp (6 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) lime juice (optional, to brighten)
- Fried shallots and chopped cilantro or scallion for garnish (optional)

Show original ingredient measurements

- 6 bone-in chicken thighs, approx. 2.5 lb (1.1 kg)
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, peeled (about 150 g)
- 4 cloves garlic, peeled (about 12 g)
- 2 candlenuts, approx. 20 g (or substitute 2 tbsp / 30 g macadamia nuts)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) white pepper
- 1/2 tsp (1 g) ground turmeric
- 2 stalks lemongrass, bruised and tied
- 4 kaffir lime leaves, torn
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water or chicken stock
- 1 tsp (4 g) palm sugar or brown sugar
- 1 tsp (6 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) lime juice (optional, to brighten)
- Fried shallots and chopped cilantro or scallion for garnish (optional)

Instructions

1. Make the spice paste by blending shallots, garlic, candlenuts, ground coriander, ground cumin, white pepper, and turmeric with a splash of water into a smooth paste. Heat oil in a large saucepan over medium heat and sauté the paste until fragrant and oil separates, about 4–6 minutes. Add bruised lemongrass and kaffir lime leaves and cook 1 minute more.
2. Add the chicken pieces and cook until lightly browned. Pour in coconut milk and water (or stock), stir in palm sugar and salt, bring to a gentle simmer, cover, and cook 25–35 minutes until the chicken is cooked through and sauce slightly thickened. Finish with lime juice if using, adjust seasoning, and serve warm garnished with fried shallots and cilantro.