Opor Ayam (Chicken in Mild Coconut Sauce)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 900 g bone-in chicken thighs
- 400 ml tinned coconut milk
- 5 shallots
- 3 garlic cloves
- 15 g fresh galangal or ginger, grated
- 1 tbsp ground coriander
- 1 cinnamon stick
- 3 kaffir lime leaves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 681 kcal
- Protein
- 40.5 g
- Carbohydrate
- 10.2 g
- of which sugars
- 5.1 g
- Fat
- 53.1 g
- of which saturates
- 24.7 g
- Fibre
- 3.2 g
- Salt
- 0.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots, garlic, galangal and ground coriander to a paste.
- 2
Heat the vegetable oil in a large pan and fry the paste with the cinnamon stick for 5 minutes until fragrant but not browned.
- 3
Add the chicken and kaffir lime leaves and turn to coat, frying for 3-4 minutes.
- 4
Pour in the coconut milk and 150ml water, bring to a gentle simmer, cover and cook for 30 minutes, stirring occasionally so the coconut milk does not catch.
- 5
Uncover and simmer for a further 8 minutes until the sauce has thickened slightly and the chicken has no pink left at the bone.
- 6
Serve with steamed rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.