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Monday, 16 March 2015

Kapitan Curry Chicken


Yield: 4 person portions

The difference between kapitan chicken (Malay curry chicken) and Indian curry chicken is the reduction of spice used -only turmeric powder is needed. Besides the usual ingredients like ginger, garlic, onion and coconut milk, lemongrass and lime juice are being added to give it an unique aroma and a slight sour tinge. 
I used sambal chili to simplified the process of preparing the gravy from using raw ingredients. It may not be authentic, but it suite my taste :)

Ingredients
4 drumsticks
4 potatoes

Gravy ingredients
1/2 tsp chopped ginger
3 garlic, chopped
1/2 onion, chopped
2 stalks lemongrass
1 tsp sambal chili paste
1/2 tsp turmeric powder
100g water
100~120g trim coconut milk
Salt
Sugar to taste

Directions
1. Peel and soak potatoes in salt water. Set aside.

2. Remove the harder outer layer of lemongrass. Chop the tender inner portion into fine pieces. Keep the outer layer to be added in with coconut milk towards the end.

3. Pan fry both sides of the drumsticks to golden colour at medium heat. Set aside.

4. Stir fry ginger,  garlic and chopped lemongrass till golden and frangrant.

5. Stir in onion and fry till fragrant and softened slightly.

6. Add in 1 to 1 1/2 tsp of sambal chili paste following your preference. To avoid splattering, add the paste to the edge of the pot.

7. Add in turmeric powder and stir briefly.

8. Add in the potatoes and stir to coat.

9. Pour in 100ml of water and bring to a boil. Lower the heat and allow the potatoes to simmer for about 20 minutes.


10. Add in salt and sugar according to  your preference.

11. Pour in the remaining lemongrass stalks and about 100 to 120ml of trim coconut milk. Stir to mix well.

12. When the gravy starts to boil, add in the chicken drumsticks. Allow the ingredients to simmer till soft.


13. Before serving, squeeze in the juice from 1/2 or 1 lime

14. Serve with warm rice as a meal :)

Recipe adapted from:

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