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–+ servings

Opor Ayam - Indonesian Chicken in Coconut Sauce

5 from 1 vote
This comforting Indonesian dish simmers chicken in a rich coconut milk sauce, infused with toasted nuts, fragrant spices, and fresh aromatics like lemongrass, kaffir lime, and just a hint of chili. It's creamy, mild, and full of warm flavor. Whether served with rice or rice cakes, this dish is a beautiful way to bring a little Indonesian tradition into your kitchen.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner
Cuisine: Indonesian
Calories: 249
Ingredients Equipment Method Nutrition Video Notes

Ingredients
 
 

  • 500 g chicken breast
  • 400 ml coconut milk
  • 3 garlic cloves
  • 118 g shallots
  • 15 g chili pepper
  • 3 kemiri nuts (candle nuts) You can substitute macadamia nuts, if you cannot find kemiri nuts.
  • 1.5 tsp ground coriander
  • 0.25 tsp ground cumin
  • 1 stalk lemongrass
  • 2 salam leaves
  • 3 kaffir lime leaves
  • 1 inch galangal
  • 0.25 inch ginger
  • 1 tsp brown sugar
  • 0.5 tsp tamarind paste
  • 1 bouillon cube
  • 1 tbsp oil
  • 1 pinch Salt

Equipment

Method
 

Make the spice paste (bumbu)
  1. In a pan over medium heat, toast the kemiri or macadamia nuts. Toast them until they have a few brown spots all around.
  2. Add the following to the bowl of a food processor, or mortar and pestle:
    - garlic
    - shallots
    - chili pepper (adjust to your heat preference; remove seeds for milder flavor)
    - toasted kemiri (or macadamia nuts)
    - ground coriander
    - ground cumin
    - ginger
    - salt
    You can add a teaspoon or two of water or oil to help the mixture blend into a smooth paste. This paste forms the heart of the dish’s flavor, so make sure it’s well blended and aromatic.
  3. Slice the galangal into slices
  4. bruise the lemon grass
  5. bruise the kaffir lime leaves
Sauté the spice paste
  1. Heat 1 tablespoon of oil in a large Dutch oven or heavy pot over medium heat.
  2. Add the spice paste and stir constantly for 2–3 minutes, until fragrant and slightly darker in color. The raw aroma of garlic and chili should mellow into a rich, warm fragrance.
  3. Add the sliced galangal, bruised lemongrass stalk, bruised kaffir lime leaves, and salam leaves. Sauté for another 1–2 minutes to release their essential oils and develop depth.
Cook the chicken
  1. Increase the heat, and add the chicken breasts to the pot, stirring well to coat with the spice and herb mixture. Let the chicken cook for about 3–4 minutes, just until it begins to turn opaque and is no longer pink on the outside.
Build the sauce
  1. Add the following to the pan:
    - brown sugar
    - tamarind paste
    - bouillon cube
  2. Pour in the coconut milk, and stir gently to combine. If the chicken isn't mostly submerged, you can add more coconut milk or water.
Simmer
  1. Bring to a rolling boil over medium high heat, then reduce to a gentle simmer. Let the dish simmer uncovered for 25–30 minutes, stirring occasionally to prevent the coconut milk from sticking. The sauce will thicken slightly, and the chicken will become tender and fully infused with the flavors.
    Make sure the chicken is fully cooked (internal temperature of 74ºC - 80ºC (165 - 176F). If not, let it simmer longer.
Rest and serve
  1. Turn off the heat and let the dish rest for about 10 minutes before serving. This allows the flavors to settle and gives the sauce time to thicken slightly more.
  2. Serve warm over steamed white rice, or alongside lontong or ketupat. If you want a bit of texture, garnish with crispy fried shallots or serve with a spoonful of sambal on the side.

Nutrition

Calories: 249kcalCarbohydrates: 9gProtein: 28gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 80mgSodium: 402mgPotassium: 656mgFiber: 1gSugar: 4gVitamin A: 80IUVitamin C: 10mgCalcium: 36mgIron: 2mg

Notes

Ingredient Substitutions

  • Kemiri nuts (candlenuts): Traditional and used for creaminess. If unavailable, macadamia nuts are a great substitute—just make sure to toast them first for deeper flavor.
  • Chili pepper: I use one medium chili here to balance the richness of the coconut milk. For mild results, remove the seeds before blending. If you’re sensitive to heat, use half a chili or omit it entirely.
  • Galangal: Brings a slightly citrusy note. If you can’t find it, use a small amount of ginger with a bit of lime zest.
  • Daun Salam: These give a subtle bay-like earthiness. If you can’t find them, use a regular bay leaf, but note the flavor will differ slightly.
  • Chicken options: While I use boneless chicken breast for ease, chicken thighs or even a cut-up whole chicken will give a richer, more traditional flavor. Just adjust simmering time as needed.

Serving Suggestions

  • Best served with steamed jasmine or long grain rice, which soaks up the sauce beautifully.
  • For a festive feel, pair it with ketupat or lontong—Indonesian rice cakes that are perfect for mopping up sauce.
  • Add a side of acar (pickled cucumber and carrot) for crunch and contrast.
  • Garnish with fried shallots or serundeng (spiced toasted coconut) for extra texture.

Storage & Make-Ahead

  • Let leftovers cool completely before storing.
  • Refrigerate in an airtight container for up to 4 days. The flavors continue to deepen, and it’s often better the second day!
  • Freeze for up to 2 months. Defrost in the fridge overnight and reheat gently over low heat with a splash of water if needed.
  • If the coconut milk appears to split when reheating, don’t worry—stir gently and it will usually come back together.
 

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