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Kapitan Curry Chicken

Try this quick and easy curry chicken recipe by Martin Yan from Back to Basics.

Method of Cooking
Simmering

Prep Time
15 minutes

Cooking Time
45 minutes

Yield
10 servings

Show
Back to Basics

Chef/Host

Ingredients

  • For Kapitan Curry Paste:
  • 4 pieces of chicken breast
  • 4 kilograms of shallots, blended
  • 3 kilograms lemongrass, blended
  • 2 kilograms lengkuas, blended
  • 2 kilograms buah keras, blended
  • 2 kilograms fresh turmeric, blended
  • 6 kilograms chili paste
  • Palm oil for sautéing
  • For Kapitan Curry:
  • 10 chicken thighs, each cut into 4
  • 20 local potatoes, halved
  • 700 grams Kapitan chicken curry paste
  • 20 grams lemongrass
  • 7 kaffir lime leaf
  • 1 litre coconut milk
  • Chicken stock granules to taste
  • Sugar to taste
  • Serve with:
  • 10 bowls of rice
  • 30 pieces papadom, round
  • 200 grams mango chutney

Method

    To make Kapitan Curry Paste:
  1. Place a deep frying pan over medium heat, then sauté blended shallots, lemongrass, lengkuas, buah keras, turmeric, and chili paste until the mixture begins to emit a fragrance.
  2. Set aside for later use.
    To make Kapitan Chicken Curry:
  1. Place a large pot over medium heat to sauté lemongrass and kaffir lime leaves. When sautéed items begin to emit a fragrance, stir in curry Kapitan paste.
  2. Add chicken pieces, as well as the potatoes, stirring constantly to keep the food from sticking to the pan.
  3. Pour in coconut milk, then season to taste with chicken stock and sugar.
  4. Cook for a while, until potatoes have begun to soften slightly.
  5. Serve with warm rice, papadom, and mango chutney.

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