Indonesian Ayam Opor with Seasonal Vegetables
A comforting Indonesian braised chicken dish simmered in a fragrant coconut milk and spice mixture, paired with seasonal vegetables like green beans and carrots. This recipe uses traditional braising to infuse deep flavors, perfect for weeknight dinners.
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Overview
Ayam Opor is a traditional Indonesian chicken dish characterized by tender chicken pieces braised in rich, fragrant coconut milk infused with aromatic spices. This version pairs the chicken with seasonal vegetables like green beans and carrots to add freshness and color to the dish. The slow simmering process allows the flavors to meld beautifully, making it a perfect comforting meal for any weeknight.
Why you’ll love it
- Delightfully creamy and aromatic coconut milk sauce with warm Indonesian spices.
- Balanced with fresh seasonal vegetables for texture and nutrition.
- Simple braising technique requiring minimal hands-on time.
- Excellent make-ahead dish; flavors improve after resting.
Ingredient notes
- Chicken: Skin-on bone-in chicken thighs offer the best flavor and moisture.
- Spices: Traditional Indonesian spices include coriander, turmeric, lemongrass, and galangal. Fresh lemongrass and galangal add authentic aroma, but dried or powdered can be substituted if necessary.
- Coconut milk: Use full-fat coconut milk for a rich sauce.
- Vegetables: Green beans and carrots add crispness; feel free to substitute or add other seasonal vegetables.
- Fresh herbs: Kaffir lime leaves and bay leaves provide distinctive fragrance.
Serving & storage
Serve hot with steamed jasmine rice or fragrant coconut rice. This dish can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Reheat gently on the stove to prevent curdling of the coconut milk. Always ensure chicken is heated through to an internal temperature of 74°C (165°F) for food safety.
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Chef tips
- For a richer flavor, marinate the chicken in spices and a little coconut milk for 1 hour before cooking.
- If fresh lemongrass or galangal is unavailable, use about 1 teaspoon of powdered versions as a substitute.
- Ensure the chicken is cooked through with no pinkness near the bone, reaching at least 74°C (165°F) internal temperature for safety.
- Avoid boiling the coconut milk vigorously as it may separate; keep the heat on a gentle simmer.
Ingredients
- 800 g (1.75 lbs)bone-in, skin-on chicken thighs
- 400 ml (13.5 fl oz)full-fat coconut milk
- 1large onion, finely sliced
- 4 clovesgarlic, minced
- 2 cm (0.8 inch)fresh galangal, thinly sliced
- 2 stalkslemongrass, bruised and cut into 5 cm pieces
- 3kaffir lime leaves
- 2bay leaves
- 1 tspground coriander
- 1 tspground turmeric
- 1 tspground cumin
- 1 tspsalt, or to taste
- 1 tbspvegetable oil
- 150 g (5 oz)green beans, trimmed and cut into 4 cm pieces
- 150 g (5 oz)carrots, peeled and sliced into 0.5 cm rounds
- 100 ml (3.4 fl oz)water
- black pepperto taste
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Equipment
- large deep skillet or Dutch oven
- knife
- cutting board
- wooden spoon or spatula
- measuring spoons
- measuring cup
Nutrition per serving
- Calories480
- Protein35 g
- Carbs15 g
- Fat30 g
Step-by-step
Step 1
Heat the vegetable oil in a large deep skillet or Dutch oven over medium heat.Step 2
Add the sliced onion and minced garlic to the pot and sauté until fragrant and soft, about 5 minutes.Step 3
Add the ground coriander, ground turmeric, ground cumin, and stir for 1 minute to toast the spices.Step 4
Add the chicken thighs to the pot and brown them lightly on all sides, about 5 minutes.Step 5
Pour in the coconut milk, then add the bruised lemongrass stalks, galangal slices, kaffir lime leaves, bay leaves, salt, and water. Stir gently to combine.Step 6
Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let it braise for 25 minutes, stirring occasionally.Step 7
Add the green beans and carrots to the pot. Stir well, cover again, and continue to simmer until the vegetables are tender and chicken is cooked through, about 10 minutes more.Step 8
Remove the lemongrass, galangal, kaffir lime leaves, and bay leaves. Adjust seasoning with salt and black pepper to taste.Step 9
Serve hot with steamed jasmine rice and enjoy!
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