Opor Ayam

Method

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1. Toast the coriander, cumin and peppercorns in a dry pan for 1 minute, until fragrant. Grind them with the shallots, garlic, candlenuts, turmeric and ginger, and 3 tablespoons of water, to a smooth paste.

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2. Heat the oil in a wide, heavy pot over medium heat and fry the paste for 6 minutes, stirring, until it smells cooked and the raw sharpness has gone.

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3. Add the lemongrass, galangal, bay leaves and lime leaves and stir for 1 minute. Add the chicken and turn it for 3 minutes, until coated in the paste.

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4. Pour in the water and half the coconut milk, then add the salt and sugar. Bring to a gentle simmer, cover partly and cook for 30 minutes, turning the chicken once.

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5. Stir in the rest of the coconut milk and simmer, uncovered, for 15 minutes, until the sauce is thick and the chicken is very tender.

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6. Taste and adjust the salt. Serve hot with rice, fried shallots and sambal on the side.

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Chef’s Tips

• Simmer gently. A hard boil can make the coconut milk split into oil and curds.
• Fry the paste until it smells cooked and the oil begins to show at the edge. Raw paste tastes harsh.
• It tastes better after a rest. Make it a few hours ahead, or the day before, and warm it slowly.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed jasmine rice
• Compressed rice cakes
• Sambal and fried shallots

Storage & Reheating

Keep in the fridge up to 3 days and reheat gently over low heat. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.