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Tuesday, April 4, 2017

Chicken Curry Kapitan 甲必丹咖喱鸡

I learnt this Nyonya Curry from few Penang's aunties. This curry basically using all fresh herbs ingredients. And this curry has a hint of tangy taste  as lime juices is added into this recipe. You may omit lime juices if you couldn't accept this taste but I love it!

You can use all fresh red chili for this recipe (for this recipe you can use 15 fresh red chili) but i prefer to add some dried chili to get more spicy curry and colour to be look deeper.

Chicken Curry Kapitan 甲必丹咖喱鸡

1kg chicken, cut into medium pieces

Chili paste
5 fresh red chili ~97g, sliced
20g dried chili , boil with hot water for a while
100g shallots, sliced
20g garlic, sliced
10g fresh ginger, coarsely chopped
10g fresh galangal, coarsely chopped
4 stalks lemongrass, finely sliced
15g fresh turmeric, sliced
4 buah keras or candlenuts, coarsely chopped
½ cup water

1/4cup cooking oil
8 kaffir lime leaves

¼ red onion, diced
1 cup coconut milk          

2tsp salt
2tsp sugar
2tsp fish sauce

1 1/2tbsp - 2tbsp lime juices , adjust to your taste

1.      Blend Chili paste ingredients in a blender till fine. Pour into wok, sauté until water slightly evaporated. Then add in cooking oil, sauté till oil separated, take about 15mins.
2.      Add in chicken pieces and kaffir lime leaves, pour in 2 cups water, let it simmer for about 15-20mins.
3.      Mix red onion and coconut milk in a mixing bowl. Pour into chicken and cook till gravy thickened. Add in all the seasonings and adjust the taste accordingly.
4.      Last add in lime juices, cook for another 1min.
5.      Chicken is ready to serve with rice, bread , roti jala or etc. Enjoy!

Recipe by Sonia a.k.a Nasi Lemak Lover


PH said...

Ho chiak leh!

Kirsty Vittetoe said...

Looks yummy Sonia!

Emilly said...

This recipe definitely on my list of things to make

Rowena said...

I always fry my chilli rempah in oil and takes a long time till fragrant. Now I see your recipe and it makes more sense. Will try this out.

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