Chicken Curry Kapitan Recipe

  • 1 teaspoon ground turmeric
  • ¼ cup cooking oil
  • 8 chicken drumsticks
  • 8 kaffir lime leaves
  • 2 cups water
  • 200 ml (half a can) coconut milk
  • 1 potato (about 300 gram), peeled and cut into wedges
  • 2 teaspoon salt
  • 2 teaspoon sugar
  • 2 teaspoon fish sauce
  • juice of 1 lime, or to taste
Spice paste (grind into a smooth paste with blender/food processor)
  • 25 dried red chilies, remove seeds and soaked in boiling water until softened
  • 100 gram shallot
  • 20 gram garlic
  • 1 inch ginger
  • 1 inch galangal
  • 3 lemongrass, white parts only
  • 4 candlenuts
  • ½ cup water

Chicken Curry Kapitan Recipe

  1. In a wok over medium heat, mix together spice paste and ground turmeric and cook until slightly dry.
  2. Add cooking oil into the wok, mix well. Cook until oil starts to separate from from the spice.
  3. Add chicken drumsticks, mix well.
  4. Add kaffir lime leaves and water into the wok, mix well. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
  5. Add coconut milk and potato into the wok, mix well. Season with salt, sugar, and fish sauce. Simmer until the sauce is reduced and thickened, about 15-20 minutes.
  6. Add lime juice, cook for 1 minute. Adjust seasoning as needed. Turn off heat.
  7. Serve with steamed white rice, Indian roti or naan bread.

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