Where does Opor ayam come from?

Opor ayam — country of origin: Indonesia.

What is Opor ayam made of?

Chicken, coconut milk, shallot, garlic, lemongrass, galangal, coriander.

Opor ayam

Indonesian chicken simmered in a mild, pale coconut milk sauce flavoured with lemongrass, galangal and ground spices. A common dish at Eid and other celebrations in Java.

Also known as: Ayam opor · Javanese chicken in coconut milk · Opor

Allergens & declarations

The classic recipe carries none of the 14 EU allergens.

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Opor ayam is a Javanese dish of chicken braised in a light, pale sauce of coconut milk and ground spices. It is one of the most widely served festive dishes in Indonesia, especially during Lebaran (Eid al-Fitr).

What it really is

Opor ayam is built on chicken pieces simmered slowly in coconut milk until the sauce thickens and the meat is tender. The paste that flavours it is pounded from shallot, garlic, candlenut, coriander seed, galangal, turmeric and lemongrass, then fried briefly before the coconut milk is added. Bay leaves, salam leaves and sometimes tamarind or lime leaves are added to the pot, and the cooking is kept gentle so the coconut milk does not split. The finished sauce is mild and creamy, and the colour is a pale yellow rather than red.

It is often confused with rendang and with kari ayam. Rendang is cooked far longer, until the coconut milk dries out and the meat is dark and dry, and it uses much more chilli. Kari ayam is a yellow curry with potato and a stronger curry-powder flavour. Opor is deliberately gentle, with only a little chilli or none at all, and the coconut milk is cooked to a soft, saucy consistency.

How it's served

Served with steamed white rice or lontong (compressed rice cakes), with the sauce spooned over the rice.
Traditionally part of a festive spread with sambal goreng ati, krupuk and other side dishes.
Often eaten with a hard-boiled egg or a few pieces of potato cooked in the same sauce.
Usually served warm rather than hot, with the sauce kept loose.

Name the key ingredients: chicken, coconut milk, lemongrass and galangal, and state that it is a mild, not spicy, dish.
Flag that the dish contains no nuts or dairy, but that candlenut is used in the spice paste; list candlenut where the kitchen considers it a nut.
State the accompaniment (white rice or lontong) and whether it is served with egg or potato.
Common variants to state: chicken on the bone or boneless, and whether the dish is made with egg or potato added.

Typical ingredients

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Frequently asked questions

What is Opor ayam?: Indonesian chicken simmered in a mild, pale coconut milk sauce flavoured with lemongrass, galangal and ground spices. A common dish at Eid and other celebrations in Java.
Where does Opor ayam come from?: Opor ayam — country of origin: Indonesia.
What is Opor ayam made of?: Chicken, coconut milk, shallot, garlic, lemongrass, galangal, coriander.
Which allergens does Opor ayam contain?: The classic recipe carries none of the 14 EU allergens.
What is Opor ayam also known as?: Ayam opor, Javanese chicken in coconut milk, Opor.