Kapitan Chicken Curry
Level
easy
Cooking
30 min
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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