Green Chicken OPOR

This incredible chicken stew from Java is a staple of the Indonesian kitchen, made by simmering the meat in coconut milk with curry paste and lemongrass.
Green Chicken OPOR
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Cooking Time
30 mins


  • 1 whole chicken, cut into 12 pieces
  • 2 eggplants, cut small and fried lightly in oil
  • 2 cups thick coconut milk
  • 1 cup water
  • Salt and sugar for taste

Paste ingredients

  • 8 green chilies
  • 1 big onion
  • 10 shallots
  • 4 stalks of coriander leaves
  • 2 cm ginger
  • 2 lemongrass
  • 2 kaffir lime leaves
  • 2 tbsp. coriander seeds
  • 2 tbsp. cumin, coarsely ground
  • 1 tbsp. white pepper


  1. Blend all the paste ingredients in a blender until it becomes a smooth paste.
  2. Heat up oil in a pan.
  3. Fry the paste until a pleasant aroma comes out.
  4. Add chicken and leave to fry for a while.
  5. Add thick coconut milk and water.
  6. Bring it to boil at low fire.
  7. Cook chicken till its soft and gravy till its thick.
  8. Add eggplant
  9. Add salt for taste
  10. Add kaffir lime leaves a few minutes before serving.

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