Recipe by: Christine Lee

Source: Family recipe

Serves: 8

curry-kapitan

Ingredients

  • 1 1/2 kg chicken pieces
  • 4 tbsp oil
  • 1 large white onion, chopped
  • 150 ml water
  • 300 ml fresh coconut milk
  • Juice of 2 limes
  • 1 teaspoon sugar
  • 2 teaspoons salt

Paste

  • 4 garlic cloves
  • 1 large white onion
  • 8 dried chillies, soaked in hot water until soft
  • 1 teaspoon ground turmeric
  • 8 candlenuts
  • 3 stalks lemongrass
  • 1 tablespoon belachan powder (see picture)

Paste

  • Blend all ingredients in a blender until a smooth paste forms.

Instructions

  • Heat the oil in the wok over medium heat.
  • Stir-fry the onion until lightly browned.
  • Add the paste and fry for 5 minutes, until oil oozes out again. Sprinkle a few tablespoons of coconut milk into this while you fry.
  • Add chicken, remaining coconut milk and water.
  • Simmer for 30 minutes. Check the consistency of your gravy. If you like a thinner gravy, add more water.
  • Add lime juice and season to taste.

Download PDF version here: malaysian-curry-kapitan-christine-lee

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