Chicken Kapitan Curry

Tuesday, 18 July 2017






This is a dish that I used to cook for my family in Penang when I was teenager. I made it for my hubby recently and he loved it so much he wanted in to be a regular feature for dinner.


INGREDIENTS:

900 g chicken, cut into bite size pieces
1 teaspoon turmeric powder
200 ml coconut milk
6 kaffir lime leave sliced into thin ribbons (chiffonade)
2 stalks lemongrass, crushed flat (to release flavour)
1 big onion (cut into 4)
5 tablespoon oil
Lime juice from 1 lime to taste
Water

Blend to a paste:
3 cloves garlic
13 shallots
3 cm fresh turmeric
2 cm ginger
2 stalks lemongrass (serai)
4 cm galangal (lengkuas)

2 tablespoon red chilli paste
1 ½ tablespoon chilli boh (dried chilli paste)

Seasoning:
2 – 3 tablespoon brown sugar to taste
Salt to taste



METHOD:

1.  Wash chicken, pat dry with paper towel. Season with salt and turmeric powder. Fry chicken lightly in hot oil and set aside.

2.  With remaining oil in pan, fry the paste ingredients, both chilli paste, lemongrass and kaffir lime leave till fragrant. Add chicken , onion and some water. Stir well, cover and let cook for few minutes on medium heat.

3.  Add coconut milk, sugar, salt and lime juice. Simmer on low heat for another 10 to 15 minutes until the gravy is thickening. Stir occasionally to prevent from burning at the bottom and add some water if too dry.

4.  Dish out and serve with steamed rice.

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