Opor ayam

Opor ayam

Chicken in coconut milk

The Complete Asian Cookbook
Alan Benson


Quantity Ingredient
3 garlic cloves, crushed
1 teaspoon salt, plus extra to taste
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons fresh ginger, finely grated
3 candlenuts or brazil nuts, finely grated
3 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fennel
1/2 teaspoon laos powder
or 2 teaspoons fresh galangal, grated
80ml oil
2 onions, thinly sliced
500ml thin coconut milk
6 daun salam leaves
1 stem lemongrass
or 3 strips thinly peeled lemon zest
5 cm stick cinnamon
375ml thick coconut milk
1 tablespoon lemon juice
1.5kg whole chicken
or 1.5kg chicken thighs and drumsticks
Bawang goreng, to garnish


  1. Joint the chicken. In a small bowl, combine the garlic, salt, pepper, ginger, candlenuts, coriander, cumin, fennel and laos powder. Stir to make a paste, adding a little of the oil if necessary. Rub the paste all over the chicken pieces to coat and leave to marinate for 1 hour.
  2. Heat 2 tablespoons of the oil in a frying pan over low heat. Add the onion and cook until golden brown. Drain the oil and remove the onion to a plate.
  3. Add the remaining oil to the pan over medium heat. Add the spiced chicken and cook until it just starts to colour. Add the thin coconut milk, daun salam leaves, lemongrass and cinnamon stick. Stir until it comes to the boil, then cook for 30 minutes, or until the chicken is tender. Add the thick coconut milk, stir thoroughly and cook for a further 15 minutes. Remove from the heat, add the lemon juice and season with salt, to taste. Remove the whole spices, garnish with the fried onions and serve the chicken with rice, vegetables and sambals.
The Complete Asian Cookbook
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