Kapitan Chicken Curry
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Kapitan Chicken Curry

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Level

easy

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Cooking

30 min

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Preparation

40 min

Ingredients

Servings

4
Chicken
approx. 1.2kg, cut into 10/12 pieces
1
Kaffir Lime Leaves
for garnishing
1
Kaffir Lime Leaves
torn into quarters
4
Coconut Milk
170 ml
Lime
1 tbsp
Cooking Oil
14 cup
Tamarind
Water
2 cups
Spice Paste
Candlenuts
3
Lemon Grass
use the bottom white part only
3 stalks
Garlic
peeled and lightly crushed
4 cloves
Red Chillies
5
Dried Red Chillies
soaked in hot water for 10 mins
10
Shallots
15
Turmeric
12 inch
Ginger
12 inch
Galangal
12 inches
Belacan
34 tsp
Seasoning
Salt
14 tsp
Coconut Sugar
12 tbsp

How to cook

Prepare chicken

  • Wash & cut the chicken into 10-12 pieces.

Prepare spice paste

  • Add all the spice paste ingredients into a food processor and blend till fine.

Start cooking

  • In a wok, heat up the oil.
  • Add in the spice paste and saute for about 30 secs.
  • Add in half portion of the quartered kaffir lime leaves to the paste and saute the spice paste for another 2–3 mins till aromatic.
  • Add in the chicken. Stir-fry for 1 min, ensuring each piece of chicken is coated with the spice paste.
  • Add water and tamarind liquid and bring it to a boil.
  • Add in the remaining kaffir lime leaves. Lower the heat to medium-low.
  • Stir and continue cooking the chicken for about 20–25 mins or until the chicken is tender and the gravy thickens.
  • Add in a bit more water if the gravy gets too dry.
  • Season with salt and coconut sugar. Swirl in the coconut milk and mix well. Turn off the fire.
  • Dish out and garnish with shredded kaffir lime leaves & add the lime juice.
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