Recipe courtesy of Blue Toba

Opor (Indonesian Candlenut Curry)

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 servings
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5 cups coconut milk

2 tablespoons minced shallots 

1 1/2 tablespoons ground candlenut (see Cook's Notes) 

1 1/2 tablespoons minced garlic 

1 tablespoon minced galangal 

2 teaspoons ground toasted coriander 

1 teaspoon ground toasted cumin 

1 teaspoon minced ginger 

1 teaspoon ground white pepper 

5 lime leaves 

2 Indonesian bay leaves (see Cook's Notes)

1 stalk lemongrass, minced

2 pounds boneless skinless chicken breast, cut into bite-size pieces

2 teaspoons sugar 

1 teaspoon kosher salt 


  1. Boil the coconut milk in a wok or large pan over high heat. Once boiling, add the shallots, candlenut, garlic, galangal, coriander, cumin, ginger, white pepper, lime leaves, bay leaves and lemongrass. Bring back to a boil, then add the chicken. Cook until the chicken is done, about 20 minutes. Then add the sugar and salt.

Cook’s Note

Candlenuts can be difficult to find in the U.S, but not impossible. Indonesian bay leaves are known as daun salam. Do NOT use regular bay leaves, they're totally different. It's best to leave out if you cannot find Indonesian bay leaves.