Curry Kapitan

Name: Curry Kapitan
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 8 Shallots; 5 cloves of Garlic, cloves; 10 Dried Red Chilies, deseeded and soaked; 2 stalks of Lemongrass (White Parts), sliced; 30g Galangal, sliced; 15g Fresh Turmeric; 6 Candlenuts; 1 tsp Belacan, toasted; 2 1/2 tbsp Water, to help blend; 780g Bone-In Chicken Pieces, thighs or drumsticks, skin-on; 3 tbsp Neutral Oil; 400ml Coconut Milk; 6 Kaffir Lime Leaves; 1 tbsp Tamarind Paste; 60ml Water, warm, strained (for mixing with tamarind paste); 1 tbsp Palm Sugar, grated; 1 1/2 tsp Salt, fine, to taste; 1 stalk of Lemongrass, lightly bruised; 1 Red Chili, thinly sliced (garnish, optional)

Curry Kapitan is a rich, fragrant Peranakan chicken curry made from a toasted spice paste of lemongrass, galangal, turmeric and candlenuts, finished with creamy coconut milk, tamarind and palm sugar for a perfect balance of heat, tang and sweetness. Deeply aromatic and comforting, it’s ideal served with steamed rice to soak up the glossy, spicy-sour sauce.

Curry Kapitan is a rich, fragrant Peranakan chicken curry made from a toasted spice paste of lemongrass, galangal, turmeric and ca... Show more

Traditional Malaysian Recipe

Health Grade

A · Excellent

Rating

4.3

Time

1 hr

Price

1,50 €

Calories

533 kcal

low calorie

healthy

meal prep

one pot

Method

Prep the aromatics

Place the dried red chilies in a bowl to soak for 10 minutes until pliable. While they soften, peel the shallots and garlic, trim and thinly slice the white parts of the lemongrass, peel and slice the galangal and fresh turmeric, and roughly chop the candlenuts. Toast the belacan in a dry small pan over low heat for 1 to 2 minutes, just until fragrant.

Blend the paste

Drain the softened chilies well, then transfer them to a jug blender with the shallots, garlic, sliced lemongrass, galangal, turmeric, candlenuts, toasted belacan, and water. Blend until you have a very smooth, thick paste, stopping to scrape down the sides as needed.

Ready the curry items

Pat the bone-in chicken pieces dry. Tear the kaffir lime leaves lightly to release their aroma, then bruise the remaining lemongrass stalk with the back of a knife. Stir the tamarind paste into 60 ml warm water and strain out any fibers or seeds. If needed, grate the palm sugar, stir or shake the coconut milk until smooth, and thinly slice the red chili for garnish if you want to use it.

Heat the pot

Set a heavy pot or Dutch oven over medium heat so it is nicely warmed before the paste goes in.

Fry the spice paste

Add the neutral oil to the pot, then scrape in the spice paste. Cook, stirring often, for 8 to 10 minutes until the paste looks a shade darker, smells deeply fragrant, and the oil starts to separate around the edges.

Coat and sear chicken

Add the chicken pieces to the pot and turn them well in the paste so every piece is coated. Let them cook for 3 minutes, turn them, then cook for 3 minutes more, until the outside loses its raw look and starts picking up a little color.

Simmer the curry

Pour in the coconut milk and the strained tamarind liquid, then add the kaffir lime leaves, bruised lemongrass stalk, palm sugar, and salt. Bring everything to a gentle simmer, partially cover, and cook for 20 minutes. Uncover and simmer for 5 minutes more, turning the chicken once or twice, until the chicken is tender and the sauce is thick, glossy, and lightly oily on top.