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Monday, April 6, 2015

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.
Photobucket
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

14 comments:

Veronica Ng said...

No one could resist your delicious curry, Kimmy. I love the fragrance of kafir lime leaves in curries. Thanks for sharing.

Madeline said...

Hi Kimmy,
Your kapitan curry looks delicious :) As the coconut milk required is very little, can I replace it with fresh milk? Thanks for sharing the recipe.

Kimmy said...

Hi Veronica, fully agree with you. This is a yummylicious curry. Thinking of it makes me drool.... It was so good with this simple tumeric rice.

Kimmy said...

Hi Madeline, Yes you can. You can also use plain yoghurt or milk powder dissolve in water to obtain a thick cream for this curry.

Sokehah Cheah said...

Wow, Kimmy, this sure looks good...slurp!

Kimmy said...

Hi Soke Hah, this Kapitan Curry is really good. My hubby likes it very much. Should say it is healthy too.

Luv Sweet and Savory said...

Kimmy, this so yummy. ... making me drool ... feel like dipping the curry gravy with bread .... haiz ! Hungry .... see but can't eat ... sob sob !

Baby Sumo said...

Sounds like a really yummy curry. I think I will have to cook double portion cos both my kids also super love curry.

Phong Hong said...

Kimmy, this is definitely a curry that will make me overeat! All the spicy goodness can be scooped up to mix with rice and with just that, I can eat two plates!

Kimmy said...

Hi Karen, I'm so sorry I put you in this state. No worries, you can cook it too. It's really tasty curry.

Kimmy said...

Hi Yen, I strongly recommend that you do that otherwise you may regret like me, couldn't eat to my heart's content cos' I have to let others eat more, hehehe!

Kimmy said...

Hi Phong Hong, I did cook more of the tumeric rice than usual whenever I cook curries lest it isn't enough to go with the curries.

DomesticGoddessWannabe said...

Hi Kimmy all I need is a bowl of this and some rice. Bliss!

Kimmy said...

Hi Diana, I will add in freshly cut zuchini and tomatoes to make it complete, hehehe!

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