Chicken in Coconut Milk (Ayam Opor)

Chicken Opor, Indonesian’s tradition in Idul Fitri (Ramadhan Festival) is identical with the presence of Chicken Opor as appetizer when being together with family. Even, Indonesians who live abroad say that Chicken Opor is an obligatory meal in Idul Fitri, just like tradition of Chicken Turkey on Thanksgiving Day. As a part of feast, it is accompanied by ketupat and fried livers sambal as complements.

The history is Chicken Opor was claimed as Javanese culture, especially Jawa Tengah and western Jawa Timur. But, this meal is also much known in other regions. Actually, Chicken Opor is thick spicy boiled chicken that the spice made from squeezed coconut and added by several spices such as serai (lemongrass/citronella), kencur (grater galingale), and so on. Because the flavor is not hot and delicious, this food is closed on either children’s tongues or old people one. It is very suitable for you who like food with squeezed coconut. If you are bored with chicken as the prime ingredient, you can change it with tofu, potatoes, or eggs. It is cheap enough but it is still delicious. If you wanna shake your tongue with this, let see the recipe below.

Chicken Opor Recipe

Ingredients:

• 1 free-range chicken or domestic poultry, cut into 8 pieces, clean and smear with salt and lime, let it for about 15 minutes
• 1 liter squeezed coconut or 1 small box of Kara coconut milk, add for more thick soup
• 1-2 cloves (preferred)
• 1-2 stalks of serai, crushed
• 3-4 cm of galangale, crushed
• 1-2 laurel likes
• 1-2 citrus leaves
• A half of medium pan of water, mix with coconut cream
• Cooking oil
• 1 tbsp salt
• Sugar
• Chicken stock (from chicken’s soaking)

Grinded Spice:

• 5 grains kemiri (fruits of candlenut tree), fried without oil
• 1 tbsp coriander, fried without oil
• 2 cm turmeric
• 3-4 cloves garlic
• 5 onions

Directions:

1. Consuming free-range chicken doesn’t need to be fried because the flesh will be tough. But, it is suggested to fry domestic poultry until it is skinny (not too dry), removed.
2. Cook grinded spice in little oil, then add citrus leaves, serai, galangale, laurel likes, cloves. Cook until it is fragrant. Put fired chicken in and add coconut milk.
3. Stir occasionally in order that the coconut milk doesn’t curdle, especially the coconut milk has boiled. Medium fire and stirring occasionally is suggested. Add salt, sugar, and stock. Cook about for 1 hour because usually spice has absorbed into domestic poultry. Free-range chicken needs more times to be well-done. Serve with sowing fried onion. Lontong, ketupat, or rice is preferred.