How to Cook Kapitan Chicken Curry

How to Cook Kapitan Chicken Curry

Serves: 4

Preparation time: overnight

Cooking time: 45 mins

Ingredients needed to make Kapitan Chicken Curry:

  • 4 chicken legs
  • 2 onions, sliced
  • 4-6 lime leaves, finely shredded
  • 2 tbsp freshly squeezed out lime juice
  • 1 tbsp turmeric powder
  • 1 tbsp palm sugar
  • 1 tsp salt
  • 14 oz thick coconut milk
  • 4 tbsp vegetable oil

For the spice paste:

  • 4 garlic cloves
  • 1 tsp chopped Thai ginger or galangal
  • 13 oz shallots, coarsely chopped
  • 1 tbsp fresh root ginger, chopped
  • 1 tsp turmeric root, chopped
  • 2 soft inner stem of lemongrass stalks, coarsely chopped
  • 4-6 macadamia nuts
  • 1 small ginger flower, chopped
  • 1 tsp shrimp paste, lightly sautéed until fragrant
  • 1 dried red chili, broken
  • 2 fresh red chilies, coarsely chopped

For serving:

  • Fried shallots, sliced
  • 1 red chili, sliced
  • Steamed rice

Cooking instructions for Kapitan Chicken Curry:

  • To cook the chicken, throw the chicken legs into a shallow dish and season with a dash of salt and turmeric powder.
  • Put a lid on and marinate it in the refrigerator overnight; take it out 30 mins before the time of cooking.
  • To make the spice paste, throw in all its ingredients into a food processor and pulse them into a smooth puree.
  • Drizzle 3 tbsp oil in a large frying pan and wait until it turns smoking hot over moderate flame.
  • Dump the chicken into it and sear them for about 4-6 minutes each side, until it turns golden.
  • Transfer it to a plate, lined with paper towel and set aside.
  • Pour in rest of the oil into a hot wok and heat it over moderate flame.
  • Throw in the onions, along with the spice paste, and sauté for a couple of minutes, stirring often, until it turns fragrant.
  • Add the chicken into the sautéed mixture and continue to cook for about 8 minutes.
  • Add a splash of coconut milk into the mixture, followed by sugar as well as lime leaves and give it a nice stir to mix well.
  • Bring it to a simmer and continue to do so for about half an hour or until the meat is cooked through.
  • Stir in a splash of lime juice and remove from heat.
  • Pour the curry into a large serving bowl and top it up with fried shallots and sliced red chilies.
  • Serve warm alongside steamed rice.

Image credit: Wikimedia Commons

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