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Kapitan chicken curry Recipe
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| Prep Time | 480 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 4 Chicken legs skin on
- 1 tbsp ground turmeric
- 1 tsp Salt or to taste
- 4 tbsp vegetable oil
- 2 onions sliced
- 400 ml thick coconut milk
- 4-6 young lime leaves finely shredded
- 1 tbsp palm sugar or brown sugar
- 2 tbsp freshly squeezed lime juice
For the spice paste
- 350 gram Shallots roughly chopped
- 4 garlic cloves
- 1 tbsp chopped fresh root ginger
- 1 small ginger flower chopped (optional, available from some specialist Asian grocers)
- 1 tsp chopped galangal
- 1 tsp chopped turmeric root
- 4-6 candlenuts or macadamia nuts
- 2 leaves stalks lemongrass tough outerremoved, soft inner stem roughly chopped
- 2 fresh red chillies roughly chopped
- 1 dried red chilli broken up
- 1 tsp blachan lightly fried until fragrant, shrimp paste
For the garnish
- vegetable oil for deep frying
- 10 Shallots sliced
- Mint leaves
- 1 Red chilli sliced
- 1 cucumber sliced
- steamed rice to serve
Ingredients
For the spice paste
For the garnish
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Instructions
- For the chicken, place the chicken legs into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge overnight, to marinate.
- Remove the marinated chicken from the fridge half an hour before you are ready to cook it.
- Meanwhile, for the spice paste, blend all of the spice paste ingredients in a food processor until smooth.
- To cook the chicken, heat a large frying pan over a high heat, add three tablespoons of the oil and, when it is smoking, add the chicken. Fry the chicken for 4-6 minutes, or until golden-brown on all sides.
- Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper.
- Heat a wok over a medium heat, then add the remaining vegetable oil, the onion and the spice paste and stir-fry for 2-3 minutes, or until fragrant.
- Add the reserved chicken and cook for 5-7 minutes.
- Add the coconut milk, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through.
- Add the lime juice and stir well.
- For the garnish, half-fill a deep, heavy-based saucepan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Fry the shallot slices until crisp, then carefully remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.
- To serve, spoon the curry into four serving bowls. Sprinkle with the crispy shallots, mint leaves, red chillies and cucumber slices. Serve the steamed rice alongside.
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