Kapitan Chicken Curry (Shirley's Homemade)
Ingredients:
6 big thigh chicken - cut into 2 pieces each
½ cup cooking oil
6 big thigh chicken - cut into 2 pieces each
½ cup cooking oil
Rempah ingredients
3 fresh red chilli
15 dried red chilies – boil for 5 minutes
3 stalks of lemongrass (use the bottom white part only)
1 inch fresh galangal
1 inch fresh turmeric
1 inch fresh ginger
20 or more shallots if you want thicker and more gravy -
1 bulb of garlic
5 candlenuts or buah keras
*Blend the above into a paste.I always pound my ingredients, Taste better because the rempah isn’t too fine especially the shallots which give the kapitan Curry chicken the special gravy..If you pound them follow the sequence on the list above.Start with the chillis and lastly candlenuts.
3 fresh red chilli
15 dried red chilies – boil for 5 minutes
3 stalks of lemongrass (use the bottom white part only)
1 inch fresh galangal
1 inch fresh turmeric
1 inch fresh ginger
20 or more shallots if you want thicker and more gravy -
1 bulb of garlic
5 candlenuts or buah keras
*Blend the above into a paste.I always pound my ingredients, Taste better because the rempah isn’t too fine especially the shallots which give the kapitan Curry chicken the special gravy..If you pound them follow the sequence on the list above.Start with the chillis and lastly candlenuts.
Seasoning:
salt to taste
gula Melaka –a small piece
100 ml coconut milk
2 medium size lime juice.
500 ml warm water - enough to cook the chicken
6-8 Kaffir lime leaves – remove the vein of the keaves
salt to taste
gula Melaka –a small piece
100 ml coconut milk
2 medium size lime juice.
500 ml warm water - enough to cook the chicken
6-8 Kaffir lime leaves – remove the vein of the keaves
Method:
1. In a wok, heat up the oil. Then add in the blended spice paste and sauté/tumis till fragrant/ naik minyak. Then add in the chicken. Fry till outer layer of chicken is cooked.
2. Pour water in and bring it up to a simmer. Then add in half of the kaffir lime leaves, and lower the heat to medium-low. Add in salt , gula Melaka .Continue cooking the chicken for about 20-25 minutes until the chicken is tender and gravy thickens. Add in santan and lime juice and remainder kaffir leaves.Test the taste.Taste should be a bit sweet,sour n salty. If you want thick gravy simmer a bit longer using low heat. Done.
Can be eaten with rice ,Ketupat Palas or even bread.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10203506297014200&set=pcb.1904185236509069&type=3
Credit: Shirley Ong Geok Mooi
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2017/08/comple.html
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