How to make Opor Ayam -

Mildly spiced chicken cooked in coconut milk.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chicken (चिकन), Coconut milk (नारियल का दूध)

Cuisine : Indonesian

Course : Main Course Chicken

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For more recipes related to Opor Ayam checkout Nimbuwala Chicken, Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani . You can also find more Main Course Chicken recipes like Simple Masala Chicken Murg Masala Chengfu Chicken Chicken Stew

Opor Ayam

Opor Ayam Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Opor Ayam Recipe

  • Chicken cut into 8 pieces 800 grams

  • Coconut milk

  • Salt to taste

  • Tamarind pulp 1 tablespoon

  • Shallots 7-8

  • Ginger 1/2 inch piece

  • Garlic 4-5 cloves

  • Galangal 1 inch piece

  • Fresh red chillies 3-4

  • Roasted peanuts 1/2 cup

  • Sugar 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Oil 2 tablespoons

  • Lemon grass braised 1 inch stalk

  • Kaffir lime leaves 3-4

  • Bay leaves 2

  • Thin coconut milk 1 cup

  • Thick coconut milk 1/2 cup

  • Shallots thinly sliced deep fried 2-3 teaspoons

Method

Step 1

Marinate the chicken with salt and tamarind pulp for fifteen to twenty minutes.

Step 2

Grind shallots, ginger, garlic, galangal, fresh red chillies, roasted peanuts, salt, sugar, cumin powder, pepper powder, turmeric powder and coriander powder with a little water to a smooth paste.

Step 3

Heat oil in a pan, add bruised lemon grass, Kaffir lime leaves and bay leaves and stir. Add the ground paste and sauté for one to two minutes. Add the chicken and sauté for two to three minutes. Add thin coconut milk and stir. Cook till the chicken is coo

Step 4

Garnish with fried sliced shallots and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.