Chicken Curry Kapitan

5.0 from 13 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Malaysian

Ingredients: Chicken

Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 4

Ingredients

• 1 teaspoon ground turmeric
• 1/4 cup cooking oil
• 10-12 chicken drumsticks (Note 1)
• 8 kaffir lime leaves
• 2 cups water
• 200 ml (half a can) coconut milk
• 300 gram (10 oz), peeled and cut into wedges (Note 2)
• 2 teaspoon salt
• 2 teaspoon sugar
• 2 teaspoon fish sauce
• juice of 1 lime, or to taste
• Spice paste (grind into a smooth paste with blender/food processor)
• 25 dried red chilies, remove seeds and soaked in boiling water until softened
• 100 gram shallot
• 20 gram garlic
• 1 inch ginger
• 1 inch galangal
• 3 lemongrass, white parts only
• 4 candlenuts
• 1/2 cup water

Instructions

1. Grind spice paste: Use a food processor/blender to grind chilies, shallot, garlic, ginger, galangal, lemongrass, candlenuts, and water into a smooth spice paste.
2. Fry spice paste: Heat spice paste and turmeric over medium heat in a wok until slightly dry. Add cooking oil and mix well. Cook until the oil starts to separate from the spice.
3. Add chicken: Add chicken into the wok and stir. Add kaffir lime leaves and water, mix well, and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
4. Add the remaining ingredients: Stir in coconut milk into the wok. Add potatoes, and season with salt, sugar, and fish sauce. Continue simmering for 15-20 minutes, or until the sauce has reduced and become thick.
5. Add lime juice and serve: Add lime juice, stir and cook for another minute. Adjust the seasonings if needed. Turn off the heat, transfer the dish to a serving bowl, and serve with steamed white rice, Indian roti, or naan bread.

Notes

• (1) Or a whole chicken cut into 8-12 pieces, or 4-5 chicken quarters separated into thighs and drumsticks.
• (2) Choose waxy potatoes/boiling potatoes, such as red potatoes, new potatoes, fingerlings, or Yukon Gold. Avoid using Russet potatoes.