Kapitan Chicken Curry
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Kapitan Chicken Curry

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Level

easy
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Cooking

30 min
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Preparation

40 min
Ingredients
Servings
4
Chicken
approx. 1.2kg, cut into 10/12 pieces
1
Kaffir Lime Leaves
for garnishing
1
Kaffir Lime Leaves
torn into quarters
4
Coconut Milk
170 ml
Lime
1 tbsp
Cooking Oil
1⁄4 cup
Tamarind
Water
2 cups
Spice Paste
Candlenuts
3
Lemon Grass
use the bottom white part only
3 stalks
Garlic
peeled and lightly crushed
4 cloves
Red Chillies
5
Dried Red Chillies
soaked in hot water for 10 mins
10
Shallots
15
Turmeric
1⁄2 inch
Ginger
1⁄2 inch
Galangal
1 1⁄2 inches
Belacan
3⁄4 tsp
Seasoning
Salt
1⁄4 tsp
Coconut Sugar
1⁄2 tbsp
How to cook
Prepare chicken
  • Wash & cut the chicken into 10-12 pieces.
Prepare spice paste
  • Add all the spice paste ingredients into a food processor and blend till fine.
Start cooking
  • In a wok, heat up the oil.
  • Add in the spice paste and saute for about 30 secs.
  • Add in half portion of the quartered kaffir lime leaves to the paste and saute the spice paste for another 2–3 mins till aromatic.
  • Add in the chicken. Stir-fry for 1 min, ensuring each piece of chicken is coated with the spice paste.
  • Add water and tamarind liquid and bring it to a boil.
  • Add in the remaining kaffir lime leaves. Lower the heat to medium-low.
  • Stir and continue cooking the chicken for about 20–25 mins or until the chicken is tender and the gravy thickens.
  • Add in a bit more water if the gravy gets too dry.
  • Season with salt and coconut sugar. Swirl in the coconut milk and mix well. Turn off the fire.
  • Dish out and garnish with shredded kaffir lime leaves & add the lime juice.
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