|Place of origin||Indonesia|
|Region or state||Central Java, East Java|
|Main ingredients||Chicken and coconut milk|
Opor ayam is a Indonesian dish consisting of chicken cooked in coconut milk from Central Java. Spice mixture (bumbu) include galangal, lemongrass, cinnamon, tamarind juice, palm sugar, coriander, cumin, candlenut, garlic, shallot, and pepper. Opor ayam is also a popular dish for lebaran or Eid ul-Fitr, usually eaten with ketupat and sambal goreng ati (beef liver in sambal).
- Patrick Witton and Mark Elliott (2003), Lonely Planet Indonesia. Lonely Planet Publications, p. 108
- Brissenden, Rosemary (2007). Southeast Asian Food, Classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Periplus. p. 98. ISBN 0794604889. Retrieved 31 October 2014.
- Opor Ayam Recipe from Tasty Indonesian Food
|This Indonesian cuisine-related article is a stub. You can help Wikipedia by expanding it.|