Special Village Chicken Opor Recipe to Celebrate Eid al-Fitr 2025

Kapanlagi.com - Village Chicken Opor is one of the highly favored traditional Indonesian dishes. This dish is made from pieces of village chicken cooked in thick coconut milk broth with various distinctive spices. Opor is usually served during special moments like Eid, and it certainly becomes a favorite for many people.

Village chicken is chosen for its firmer meat and stronger flavor compared to regular chicken. With the right blend of spices, village chicken opor offers a savory, tender, and aromatic taste. In this article, we will discuss several Village Chicken Opor recipes that you can try at home.

Here are some Village Chicken Opor recipes you can choose from according to your taste. Each recipe has unique variations of ingredients and preparation methods, so you can find the one that suits you best.

1. 1. Recipe for Tender Village Chicken Opor

Ingredients:

• 1 village chicken (cut according to taste)
• 500 ml coconut milk

Whole Spices:

• 5 cm galangal (crushed)
• 4 cm ginger (crushed)
• 1 stalk lemongrass (crushed)
• 2 pieces kaffir lime leaves
• 1 piece bay leaf

Ground Spices:

• 7 shallots
• 5 garlic cloves
• 2 candlenuts
• 20 bird's eye chilies
• 3 large red chilies (remove seeds)
• 4 cm turmeric
• Ground pepper, ground coriander, salt, sugar, and chicken broth powder (to taste)

Instructions:

1. Clean the village chicken thoroughly. Cut into pieces according to taste, then roast until cooked or the moisture decreases.
2. Fry the spices to be ground except for the salt, sugar, ground coriander, chicken broth powder, and ground pepper.
3. Grind the fried spices until smooth.
4. Heat 100 ml of coconut milk with 100 ml of plain water until boiling.
5. Add the ground spices into the coconut milk.
6. Add galangal, ginger, lemongrass, kaffir lime leaves, and bay leaf, stir well.
7. Add the cut chicken pieces, stir well. Cook for a few minutes until the chicken is cooked and the spices are absorbed.
8. Add the remaining coconut, adjust the taste, and cook until boiling while stirring to prevent the coconut milk from breaking.
9. Immediately remove the cooked and boiling chicken opor. Serve.

2. 2. Recipe for Yellow Sauce Village Chicken Opor

Ingredients:

• 1 whole village chicken
• 2 pieces of bay leaves
• 3 pieces of kaffir lime leaves
• 2 stalks of lemongrass, smashed
• 600 ml coconut milk
• 1 tsp salt
• 1 tsp chicken broth powder
• 2 tsp granulated sugar
• 1/2 tsp pepper

Ground Spices:

• 7 shallots
• 4 cloves of garlic
• 3 cm turmeric, roasted
• 3 candlenuts, toasted
• 2 cm ginger
• 2 cm galangal
• 1 tsp coriander
• 1/4 tsp nutmeg

Instructions:

1. Wash the chicken thoroughly and boil it briefly. Drain.
2. Sauté the ground spices with kaffir lime leaves, bay leaves, and lemongrass until fragrant.
3. Add the chicken. Add a little water. Stir well. Cook for about 5 minutes until the spices are absorbed.
4. Pour in the coconut milk. Add salt, pepper, sugar, and broth powder. Stir well. Adjust the taste.
5. Cook briefly until the spices are fully absorbed. Remove and serve.

3. 3. Recipe for Presto White Sauce Village Chicken Opor

Ingredients:

• 1 village chicken
• 2 packs of triangle coconut milk
• 1 liter of water
• To taste sugar, salt, and seasoning

Ground Spices:

• 10 shallots
• 7 cloves of garlic
• 4 candlenuts, roasted
• 1/4 tsp coriander, roasted
• 1/4 tsp ground pepper
• 3 cm ginger
• 1 piece of turmeric (skip if you want the sauce to be white)

Additional Spices:

• 3 pieces of kaffir lime leaves, remove the midrib
• 3 pieces of bay leaves
• 2 stalks of lemongrass, smashed
• 3 cm galangal, smashed

Instructions:

1. Clean the chicken thoroughly, then sauté the ground spices and additional spices until fragrant, add salt + sugar + seasoning/mushroom broth.
2. Add the chicken to the sauté, stir well until absorbed for a moment, then add 600 ml of water, stir well again.
3. Then transfer the chicken and its broth into a pressure cooker, cook for 20 minutes over medium heat, counting after the pot starts to hiss
4. Turn off the heat, wait until the steam in the pot and the hissing sound disappear (to avoid explosions). Add thick coconut milk + remaining water, adjust the taste, and cook until boiling.
5. Turn off the heat, transfer to a serving plate, sprinkle with fried shallots, serve with warm rice and crackers.

4. 4. Recipe for Savory Village Chicken Opor

Ingredients:

• 1 free-range chicken (1 kg)
• 1 pack of UHT milk (125 ml)
• 100 ml thick instant coconut milk
• 850 ml water

Whole Spices:

• 2 stalks of lemongrass, smashed
• 2 cm galangal
• 3 pieces of bay leaves
• 4 pieces of kaffir lime leaves
• 1 star anise
• 2 cm cinnamon
• 1 clove

Ground Spices:

• 8 shallots
• 6 garlic cloves
• 5 fried candlenuts
• 2 cm ginger
• 3 cardamom pods (Indian or local)
• 1/2 tbsp ground coriander
• 1 tsp ground cumin

Seasoning Spices:

• 1 tsp sugar
• 1 tsp powdered broth
• 1/2 tsp ground pepper
• Salt to taste
• Oil for sautéing as needed

Instructions:

1. Cut the free-range chicken into pieces according to your preference. After cleaning, place the chicken pieces into a pan and add 500 ml of water. Cover the pan and simmer the chicken for 30 minutes (using medium to low heat). Stir occasionally to ensure even cooking.
2. After 30 minutes, the broth will reduce and the free-range chicken will be tender, ready for further processing. With this treatment, the chicken will not be tough. Set aside.
3. Prepare the opor spice ingredients. Blend the spices with a little water. Then heat enough oil, sauté the blended spices until really cooked and fragrant.
4. Add the whole spices, sauté briefly. Then add the free-range chicken that has been pre-cooked. Stir well. Cook briefly. Then pour in 850 ml of water, let it boil and allow the spices to infuse into the chicken.
5. After the broth has reduced slightly, add the seasoning spices, thick coconut milk, and UHT milk. Stir continuously until the chicken broth boils again. Check the taste. If it’s just right, turn off the stove.
6. Ready to be served. As a companion to ketupat or rice.

(kpl/frr)