Chicken Curry Kapitan

Method5 steps · about 1 hr 15 min

1. 1

   Step 1: Remove the dried chilli seeds, soften the chillies in boiling water and drain. Grind the softened chillies, shallots (100 gram), garlic (20 gram), ginger (1-inch piece), galangal (1-inch piece), lemongrass (3) white parts and candlenuts (4) with the separate ½ cup blending water into a smooth paste.

   Uses 25 dried red chilies, remove seeds and soaked in boiling water until softened · 100 gram shallot · 20 gram garlic · 1-inch piece ginger · 1-inch piece galangal · 3 lemongrass stalks, white parts only · 4 candlenuts · 1/2 cup water

2. 2

   Step 2: Fry spice paste: Heat spice paste and turmeric (1 teaspoon) over medium heat in a wok until slightly dry. Add cooking oil (1/4 cup) and mix well. Cook until the oil starts to separate from the spice.

   Uses prepared curry Kapitan spice paste · 1 teaspoon ground turmeric · 1/4 cup cooking oil

3. 3

   Step 3: Add chicken (10-12): Add chicken into the wok and stir. Add kaffir lime leaves (8) and water (2 cups), mix well, and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.

   Simmer chicken · 10 minUses fried turmeric-curry paste with separated oil · 10-12 chicken drumsticks (Note 1) · 8 kaffir lime leaves · 2 cups water

4. 4

   Step 4: Stir in the coconut milk, add the potato (300 g) wedges and season with salt (2 teaspoon), sugar (2 teaspoon) and fish sauce (2 teaspoon). Simmer for about 15–20 minutes, continuing until the potatoes are tender, the sauce is reduced and thick, and the chicken reaches 74°C/165°F away from bone.

   Simmer with coconut milk · 20 minUses part-simmered chicken in curry broth · 200 ml (half a can) coconut milk · 300 g waxy potatoes, peeled and cut into wedges · 2 teaspoon salt · 2 teaspoon sugar · 2 teaspoon fish sauce

   
5. 5

   Step 5: Add the juice from one lime to taste, stir and cook for another minute. Taste the finished curry, turn off the heat and serve with optional ready steamed white rice.

   Finish curry with lime juice · 1 minUses tender chicken and potatoes in thick coconut curry · Juice from 1 lime, or to taste · Ready steamed white rice to serve (optional, quantity unspecified)