Kapitan Chicken Curry Recipe(Chicken Curry Kapitan Recipe) |
Ingredients: |
1.5 kg chicken, cut into bite-size pieces, washed and drained 200 ml thick coconut milk 1 tablespoon, shredded hair-thin, young kaffir lime leaves 1 teaspoon brown sugar 3 tablespoons calamansi juice Salt to taste Spice paste (ground together): 350 g shallots, peeled 10 g garlic, peeled 20 g (2cm) ginger 20 g (2cm) galangal, sliced thinly 10 g (1cm) fresh turmeric 10 g (3) candlenuts 59 g (2 stalks – bottom inner tender part) lemon grass, sliced thinly 75 g (6) fresh red chilies 10 dried red chilies, soaked to soften Garnishing: 2 tablespoons shallot crisps some kaffir lime leaves, shredded hair-thin |
Method: Heat about 5 tablespoons of oil in a wok and sauté the ground spice paste on low heat for about 5 to 10 minutes or until fragrant and aromatic. Add in the chicken pieces and cook for 5 to 7 minutes over a medium flame. Add coconut milk, shredded kaffir lime leaf and brown sugar. Simmer until chicken is cooked and tender. Add the calamansi juice and salt to taste and mix well. Dish onto serving plate and garnish with shallot crisps and shredded kaffir lime leaves. Serve with hot steamed rice or bread. |
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