Opor Ayam — Indonesian White Coconut Chicken Thighs

Ingredients

• 2 lb Chicken Thighs
• 1 can coconut milk + 1 cup water
• Spice paste: 4 shallots + 4 cloves garlic + 1 tbsp ginger + 1 tsp coriander + ½ tsp white pepper + 3 candlenuts or cashews, blended
• 1 lemongrass stalk, bruised + 2 bay or lime leaves
• 1 tsp brown sugar
• 2 tbsp oil
• Fried shallots + rice cakes or rice

Method

1. Fry the pale spice paste gently 4 minutes — opor stays WHITE; no chili, no turmeric, no browning ambitions. Its confidence is quiet.
2. Add the lemongrass and leaves, then the Chicken Thighs, turning to coat.
3. Pour in the coconut milk and water; simmer gently, uncovered, 25–30 minutes, stirring so the coconut never splits, until tender (165°F for chicken) and the sauce lightly thickened.
4. Season with the sugar and salt — sweet-savory balance, whisper-soft heat.
5. Serve over rice with fried shallots. On Eid mornings across Indonesia, this exact gentleness feeds millions — festival food that hugs instead of shouts.