Opor ayam (chicken cooked in coconut milk) is one of many Indonesian dishes from Central Java. Most families serve opor ayam and ketupat (rice cake in woven palm leaf pouch) to celebrate Lebaran (Idul Fitri, or Eid).
For more everyday occasions, you can spot opor ayam in a nasi gudeg meal set where the chicken is served with steamed white rice, gudeg (young jackfruit sweet stew), and sambal goreng krecek (crispy beef skin and chili stew).
Opor ayam is a child-friendly dish
Opor ayam is very mild compared to many Indonesian dishes. It has no chilies, making this dish very children friendly. I myself remember how this is one of my favorite dishes when I was a child myself.
Although many Indonesian serve opor ayam as part of a set rice meal, it is by no mean a must. It is perfectly acceptable to serve opor ayam with nothing else but a bowl of steamed white rice.
A side of sambal bajak or sambal terasi is, of course, a welcome addition to those who do love a bit of chili kick.
The long list of ingredients
Unfortunately, there is no avoiding the long list of ingredients in many Indonesian recipes. Luckily, if you are a fan of Indonesian dishes and plan to prepare Indonesian dishes often, the list of ingredients that you see in this recipe will appear again and again in many other Indonesian recipes.
Make a proper Indonesian feast
If you are planning to serve opor ayam as part of a feast, you may want to prepare the followings too:
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