Kapatian Curry


Kapatian Curry


Kapitan Curry

This is a special chicken curry, it much different from normal chicken curry by taste. Because of the lemon grass it give a special aroma flavor to it. Goes very well with steam rice.

2 1/2 lb chicken
2 teaspoons dried shrimp paste
4 inch stalk lemon grass, chopped
6 candlenuts
1 tablespoon coriander, ground
1 inch piece fresh ginger, shredded
11/2 teaspoons grated fresh turmeric or
3/4 teaspoon turmeric powder
3 small red onions or 6 shallots 3 cloves garlic
2 tablespoons oil
11/2 cups thin coconut milk
3 teaspoons sugar
4 spring onions, shredded

Clean chicken, rinse with cold water and pat dry. Chop into pieces about 2 inches square, or, if preferred cut all meat from bones.

Make a paste with dried shrimp paste, lemon grass, candlenuts, coriander, cinnamon, ginger and turmeric, grinding ingredients in a mortar or on a grinding stone.

Alternatively, grind dry spices in a coffee grinder and add shredded ginger. Chop onions or shallots and garlic finely.

Heat oil in a wok and fry onion and garlic until fragrant Add seasoning paste and fry for 3 minutes, stirring frequently. Remove from the heat and stir in coconut milk. Add chicken pieces to coconut milk and seasonings.

Sprinkle on sugar and season with salt and pepper. Cover and cook gently until chicken is very tender, literally falling off the bones, and sauce thick.
Garnish with shredded spring onion.

Optional to chicken, duck can be used.


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