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Malaysian Chicken Curry Kapitan
by Rasa Sayang Spice Market Cafe (Penang, Malaysia)
Directions
Serves 4.
Blend all spices to a very fine paste.
Heat oil in a wok over a medium fire, stir fry paste until a thin layer of oil rises to the top.
Add chicken and continue stirring until it is almost cooked.
Add coconut milk and continue to simmer for another 10 minutes.
Add lime leaves, lime juice and season to taste.
Ingredients
- 1 1/3 lb. Boneless chicken thigh, quartered
- 2/3 lb. Lemon grass, thinly sliced
- 0.5 oz. Galangal, sliced
- 0.5 lbs. Red chili, shredded and sliced
- 2 oz. Red onion, sliced
- 0.35 oz. Garlic
0.35 oz. Ginger
- 0.35 oz. Candlenut, soaked in lukewarm water
- 0.2 oz. Fresh turmeric, peeled
- 0.2 oz. Belacan (fermented shrimp paste)
- 1 cup Coconut milk
- 10 pcs Lime leaves
- 1 tbsp Lime juice
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).