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
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
- Heat oil in wok, fry curry paste, galangal and ½ kaffir lime leaves until fragrant or oil separates.
- Add chicken, fry until well mixed. Add in water and bring to boil until chicken is tender.
- Add in coconut milk and seasoning to taste.
- Continue to boil until gravy is thick.
- Off heat, add in balance kaffir lime leaves and squeeze of lime.
- Serve with rice or 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
16 comments:
No one could resist your delicious curry, Kimmy. I love the fragrance of kafir lime leaves in curries. Thanks for sharing.
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.
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.
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.
Wow, Kimmy, this sure looks good...slurp!
Hi Soke Hah, this Kapitan Curry is really good. My hubby likes it very much. Should say it is healthy too.
Kimmy, this so yummy. ... making me drool ... feel like dipping the curry gravy with bread .... haiz ! Hungry .... see but can't eat ... sob sob !
Sounds like a really yummy curry. I think I will have to cook double portion cos both my kids also super love curry.
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!
Hi Karen, I'm so sorry I put you in this state. No worries, you can cook it too. It's really tasty curry.
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!
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.
Hi Kimmy all I need is a bowl of this and some rice. Bliss!
Hi Diana, I will add in freshly cut zuchini and tomatoes to make it complete, hehehe!
Hi Kimmy, which kind of belacan? Can omit it?
Joyce
Hi Joyce, any kind of belacan but best to use good quality ones [not too salty]. Maybe can but some fish sauce can be added.
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