|Place of origin||Indonesia|
|Region or state||Jawa Tengah, Jawa Timur|
|Main ingredients||Chicken and coconut milk|
|Cookbook: Opor ayam Media: Opor ayam|
Opor ayam is a dish consisting of chicken cooked in coconut milk from Indonesia, especially 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
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