Opor Agam is a beloved Indonesian specialty known for its rich, aromatic coconut milk sauce and tender chicken. This dish balances the creaminess of coconut milk with the tangy kick of tamarind and the warmth of ground spices like coriander, cumin, and turmeric. The result is a deeply flavorful, comforting meal that pairs perfectly with steamed rice. Ideal for family dinners or festive gatherings, Opor Agam showcases the harmony of sweet, savory, and slightly spicy flavors. The chicken becomes incredibly tender as it simmers in the spiced broth, absorbing every hint of lemongrass and garlic. It’s a hearty yet elegant dish that highlights traditional Southeast Asian cooking techniques.
Opor Agam (Coconut Chicken)
Description
Opor Agam is a beloved Indonesian specialty known for its rich, aromatic coconut milk sauce and tender chicken. This dish balances the creaminess of coconut milk with the tangy kick of tamarind and the warmth of ground spices like coriander, cumin, and turmeric. The result is a deeply flavorful, comforting meal that pairs perfectly with steamed rice. Ideal for family dinners or festive gatherings, Opor Agam showcases the harmony of sweet, savory, and slightly spicy flavors. The chicken becomes incredibly tender as it simmers in the spiced broth, absorbing every hint of lemongrass and garlic. It's a hearty yet elegant dish that highlights traditional Southeast Asian cooking techniques.Ingredients
Directions
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Heat the cooking oil in a large skillet or Dutch oven over medium-high heat.
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Brown the chicken pieces on both sides for about 15 minutes, then remove from the skillet and set aside, reserving one tablespoon of the drippings.
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Place the macadamia nuts in a blender or food processor and blend until finely ground.
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In the reserved drippings, sauté the chopped onion, minced garlic, ground coriander, ground cumin, ground turmeric, and lemongrass (or lemon peel) until the onion is tender but not browned.
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Stir in the ground macadamia nuts, coconut milk, sugar, salt, and ground red pepper.
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Return the chicken to the skillet, ensuring it is submerged in the sauce.
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Cover and simmer for 20 minutes, or until the chicken is tender and cooked through.
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Transfer the chicken to a serving platter and keep warm.
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In a small bowl, stir together the tamarind paste and water until dissolved.
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Stir the tamarind mixture into the sauce in the skillet.
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Gently boil the sauce until it thickens and reduces to about 1 1/3 cups.
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Strain the sauce if a smoother texture is desired, then spoon the sauce over the chicken.
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Serve immediately with hot cooked rice.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 1811.3kcal
- % Daily Value *
- Total Fat 99.4g153%
- Saturated Fat 24.6g123%
- Cholesterol 606.1mg203%
- Sodium 560.5mg24%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 2.2g9%
- Sugars 1.5g
- Protein 186.8g374%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
