Recipe for Chicken Opor, a Practical Menu for Iftar and Sahur


After a day of fasting, Iftar is the most awaited meal. Imagining Opor ayam with still scorching hot, tasty smoke, appreciation for having fulfilled the religious law’s responsibility to fast. However, the fasting menu should be fair in order to avoid obscuring the core of fasting, which is “holding back.” You will not be able to avoid all temptations while fasting, but you will be able to break your fast by overeating.

Iftar and sahur menus should ideally be varied. However, there will come a moment when you must be frugal, and eating the same thing will not be an issue. Chicken opor is one of the dishes that is still great to consume after breaking the fast and eating sahur. It’s very simple to build, and the materials aren’t too pricey. The leftover chicken opor for iftar can be reheated for the next day’s supper.

Ingredients of chicken opor:

  • 1 chicken, cut into 10 portions (select free-range chicken for a more exquisite taste).
  • 1 lime
  • 1 lemongrass stalk, bruised 1
  • 1 sheet of kaffir lime leaves
  • 1 bay leaf
  • 1 old coconut produced 750 mL thin coconut milk and 250 mL thick coconut milk

Ground spices of chicken opor

  • 6 cloves of red onion
  • 3 cloves of garlic
  • 3 roasted hazelnuts
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon pepper powder
  • ½ tablespoon grated/chopped ginger
  • 1 tablespoon grated/chopped galangal
  • Add salt and sugar to taste
  • Oil for saute
  • Fried onions for sprinkling

How to make Chicken Opor:

1. Under running water, wash the chicken that has been chopped into pieces.

2. Smear the lime over the chicken, add a pinch of pepper powder, and knead. Allow 15 minutes for the process to complete.

2. Puree the spices. Heat the oil for saute.

3. Combine the ground spices, bruised lemongrass, bay leaf, and kaffir lime leaves in a large mixing bowl. Spices should be sautéed until aromatic.

3. Add the chicken to the stir fry and cook until it is thoroughly combined with the spices. Stir in a little water. Then pour in the liquid coconut milk and simmer, stirring occasionally, until it boils.

4. Add the thick coconut milk. Reduce the heat in the room. Then cook the chicken over low heat, stirring regularly so the coconut milk doesn’t break. Mix in the sugar and salt. Correction the taste.

5. Continue to cook until the chicken appears to be tender.

6. Serve immediately. Crispy fried onions should be sprinkled on top.

When eating sahur, the same cuisine can become monotonous. Serve the opor chicken in a separate way as a precaution. Cook the remaining seasoned chicken in a skillet and serve with tomato sauce or chili paste. Guaranteed sahur dish feels more delicious and full of sensation.


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