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Kapitan Chicken Curry

Recipes Details

Preparation Time:

30 minutes

Cooking Time:

30 minutes

Servings:

4

Ingredients

  • 1 kg chicken (bone-in, skin-on, large chunks)
  • 1/2 tbsp ground turmeric
  • 4 tsp salt
  • 1 tsp vegetable oil

Curry Paste

  • 150g onions
  • 2 cloves garlic
  • 10g ginger
  • 20g galangal
  • 10g turmeric powder
  • 4 candlenuts
  • 65g lemongrass (white section only)
  • 4 dry red chilies (soak in water until soft)
  • 40g red chilies
  • 4g belacan
  • 4 tbsp vegetable oil

Sauce

  • 250g coconut milk
  • 1 medium tomato (finely chopped)
  • 1/2 tbsp tamarind paste
  • 3 kaffir lime leaves
  • 2 tsp palm sugar

Garnishing

  • Fried shallots
  • Kaffir lime leaves (finely sliced)
  • Red chilies (sliced)

Kitchen Appliances:

  • Rinnai RB-92G Hyper Burner Built-in Gas Hob

Method

  1. Marinate chicken pieces with ground turmeric, salt, and vegetable oil. Marinate for at least 30 minutes or longer.
  2. Deep fry the chicken pieces until the skin turns brown (it’s okay if the chicken are not fully cooked because they will continue cooking in the sauce later). Transfer onto a plate and set aside.
  3. Cut onions, ginger, galangal, lemongrass and chillies into smaller pieces. Blend all the curry paste ingredients until a homogeneous paste is formed.
  4. Preheat a pan, then add the curry paste and saute until fragrant.
  5. Add in the fried chicken pieces, coconut milk, kaffir lime leaves, tamarind paste, chopped tomatoes and palm sugar into the wok. Mix until well-combined.
  6. Simmer over low heat for 20 minutes or until the chicken is fully cooked.
  7. Dish out and garnish with fried shallots, sliced red chilies and finely sliced kaffir lime leaves
  8. Enjoy!