Indonesian Chicken In Coconut Gravy (Opor Ayam)

Name: Indonesian Chicken In Coconut Gravy (Opor Ayam)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large chicken breasts (so that's about 4 individual breasts); 1 lime; 400 -600 ml coconut milk, depending on how thick you prefer it to be; 7 eggs; 5 pieces firm tofu, cut each diagonally so you end up with 10 pieces altogether; Seasoning to blend together; 10 shallots; 10 pieces garlic; 7 pieces candlenuts; 1 teaspoon turmeric powder; 2 teaspoons coriander powder; 1 teaspoon salt; 1 teaspoon white pepper; 2 pieces lemongrass; 5 -7 fresh lime leaves; 2 cm gingerroot or 2 galangal, bruised soaked in a bit of lemon juice for a few minutes; 3 pieces fresh bay leaves

Servings: persons

2 large chicken breasts (so that's about 4 individual breasts)
1 lime
400 -600 ml coconut milk, depending on how thick you prefer it to be
7 eggs
5 pieces firm tofu, cut each diagonally so you end up with 10 pieces altogether
Seasoning to blend together
10 shallots
10 pieces garlic
7 pieces candlenuts
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon salt
1 teaspoon white pepper
2 pieces lemongrass
5 -7 fresh lime leaves
2 cm gingerroot or 2 galangal, bruised soaked in a bit of lemon juice for a few minutes
3 pieces fresh bay leaves

1
Cut chicken into smaller pieces. If using boneless, skinless chicken breast then cut into bite size pieces. Squeeze the juice of one lime over chicken and let sit for about 15-20 minutes.
2
Boil the eggs and peel, set aside.
3
Saute the tofu in oil until lightly brown.
4
Blend the shallots, garlic, candlenuts, turmeric powder, coriander powder, salt and pepper in a food processor or blender until it forms a smooth paste.
5
Saute the paste in oil (about 1-2 Tbsp.) for a few minutes.
6
Once bumbu is sauteed, add 1500 ml water and chicken.
7
Stir occasionally until it comes to a boil.
8
Add 2 pieces of lemon grass that have been bruised, 5-7 pieces of lime leaves, galangal (about the size of thumb, bruised) & 3 bay leaves.
9
Bring to a boil... add tofu and eggs.
10
For extra flavor you can saute sliced shallots to sprinkle in once cooked.

6909

kcal

Calories

320

Fat

616

Carbs

356

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 large chicken breasts (so that's about 4 individual breasts), 1 lime, 400 -600 ml coconut milk, depending on how thick you prefer it to be, 7 eggs, and more.

Yes, Indonesian Chicken In Coconut Gravy (Opor Ayam) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!