Kapitan Curry Chicken
- Difficulty: Easy
- Preparation: 15 min
- Cook: 35 min
- Clean up: min
- Steps: 2 steps
- 16 Ingredients
- Difficulty: Easy
- Steps: 2 steps
- 16 Ingredients
- Preparation: 15 min
- Cook: 35 min
- Clean up: min
|
|
|
|
|
|
|
|
Instructions
1. Blend kapitan curry paste
In a blender, blend shallots, 5 stalks sliced lemongrass, galangal, candlenuts, turmeric powder and chili paste until smooth.
| If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
2. Fry kapitan curry paste
In a pan on medium heat, fry kapitan curry paste for 10 minutes, until fragrant and oil separates from paste.
Set aside.
3. Cook kapitan curry chicken
In a pot on medium heat, heat 2 tbsp vegetable oil and sauté 1 smashed lemongrass and kaffir lime leaves for 3 to 4 minutes, until fragrant.
Once fragrant, add kapitan curry paste, chicken pieces, potatoes, coconut milk and chicken stock tIn a pot on medium heat, heat 2 tbsp vegetable oil and sauté 1 smashed lemongrass and kaffir lime leaves for 3 to 4 minutes, until fragrant.
Once fragrant, add kapitan curry paste, chicken pieces, potatoes, coconut milk and chicken stock to the pot.
Let it simmer on medium-low heat for 15 to 20 minutes, until chicken is cooked and liquid has reduced.
Season to taste with sugar if needed. Let it simmer on medium-low heat for 15 to 20 minutes, until chicken is cooked and liquid has reduced.
Season to taste with sugar if needed.
Plate and Serve!
Ladle over kapitan curry chicken into serving bowl and serve hot with warm rice, papadum and mango chutney on the side.
