Nyonya Kapitan Chicken Curry

I must say there are endless varieties of curry chicken and I can't remember how many I have tried and still many more that I haven't tried.  Anyway, I can only do one at a time so as not to be too overwhelming for the tummy and everyone.

This one is a long outstanding dish which I had bookmarked from Amie’s Little Kitchen and intend to cook.   Again, it is the sudden craving for home-cooked curry with home-made paste that prompted me to cook this curry.

Just for your information, I cooked only half a portion of this recipe cos’ my family is small and we don’t want to overeat or have too much leftovers. 

There are so many yummy dishes waiting to be tried but do feel free to cook the full portion if you have a big family or would like to store some for later serving.

Preparation is not difficult.  You can always prepare the curry paste in advance which is what I did and can cook this curry any time you wish too.

Verdict –  aromatic, spicy, tasty kapitan curry that is not too savoury, sweet or sourish.  Tasted good, the gravy is thick and smooth.  Chicken is just cooked to tender and still has a bite to bring out its sweetness.   Served with rice or even bread is definitely Yum Yum.  I served this curry with Tumeric Rice.  My hubby said it's good curry and gave a Thumbs Up.

 

Recipe Source – Amie's Little Kitchen

Ingredients For the Curry Paste [blend and mix together]

15 shallots

4 pips garlic

3 stalks lemongrass

5 red chillies

10 dried chillies

3 candlenuts

¼ tbsp belacan

½ inch turmeric ginger [replaced with 1 tsp turmeric powder]

Other Ingredients

1 chicken – cut into 12 pieces

4 tbsp oil

1 inch galangal – sliced or keep whole

4-6 kaffir lime leaves – half, quartered or shredded

2 cups water

2 tbsp thick coconut milk

A squeeze of lime

Seasoning

½ tsp salt to taste [can add some light soy sauce for taste]

½ tbsp palm sugar or brown sugar

1. Heat oil in wok, fry curry paste, galangal and ½ kaffir lime leaves until fragrant or oil separates.
2. Add chicken, fry until well mixed. Add in water and bring to boil until chicken is tender.
3. Add in coconut milk and seasoning to taste. 
4. Continue to boil until gravy is thick.
5. Off heat, add in balance kaffir lime leaves and squeeze of lime.
6. Serve with rice or tumeric rice.
   
   
   
   

Tumeric  Rice

1 cup rice – washed, rinsed and drain

3-4 shallots – peeled and sliced

A few slices of ginger

A few cloves

1-2 cardamon

1 tsp salt

1 tsp turmeric powder 

Enough water to cook rice

• Mix all ingredients together.  Cook in a rice cooker or steam in steaming tray for 30 minutes.  Rest 5-10 minutes before fluffing up to serve with Kapitan Chicken Curry.
  

I'm submitting this post to Little Thumbs Up Event [April 2015] Theme - Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana of Domestic Goddess Wanabe

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