Kapitan Chicken
Kapitan chicken (Ayam Kapitan in Malay) is truly a Malaysian curry, the amalgamation of the diverse array of Malay, Chinese and Indian eating culture.
Author: Tasteasianfood/Photo credit to tasteasianfood.com
Ingredients
- 1.
- 1 kg chicken, bone-in, skin-on, large chunks
- ½ tablespoon ground turmeric
- 4 teaspoons salt
- 1 teaspoons vegetable oil
- 2.
- 150 g onions
- 2 cloves garlic
- 10 g ginger
- 20 g galangal
- 10 g turmeric
- 4 candlenuts
- 65 g lemongrass, weight for white section only
- 4 dry red chili, soak in water until soft
- 40 g red chili, (serrano chili)
- 4 g belacan
- 4 tablespoons vegetable oil
- 3.
- 250 g coconut milk
- 1 tomato, medium size
- ½ tablespoon tamarind paste
- 3 kaffir lime leaves
- 2 teaspoon palm sugar
- 4.Garnish
- fried shallots
- kaffir lime leaves, finely slices
- red chilies, cut into small pieces
Instructions
- Wash and cut the chicken into large pieces (bone-in, skin-on)
- Marinate the chicken with turmeric powder, salt, and vegetable oil Stand for at least 30 minutes or longer.
- Deep fry the chicken pieces until the skin turns brown. Remove and set aside.
- Cut all the ingredients in (B) into small pieces. Blend until it forms a homogeneous paste with a food processor.
- Finely chop one medium size tomato.
- Saute the curry paste in a wok until fragrant.
- Add the chicken, coconut milk, kaffir lime leaves, tamarind juice, tomatoes and palm sugar into the wok.
- Simmer over low heat for 20 minutes or until the chicken is fully cooked
- Dish out and garnish with fried shallots, red chilies and finely sliced kaffir lime leaves,
