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Chicken Kapitan

Chicken Kapitan

         INGREDIENTS

  • 3 lb chicken, cut into 10-12 pieces
  • 20 shallots, thinly sliced
  • cup peanut or vegetable oil
  • 1 cup thick coconut milk
  • 2 cups thin coconut milk
  •  if a hotter curry is preferred
  • salt and pepper
  • 2 onions, sliced
  • 6 cloves garlic
  • 1 inch fresh turmeric root [kunyit basah, in Malay] [Substitute: fresh ginger], sliced across the grain
  • 12 candlenuts [buah keras/kemiri nut] [Substitute: macadamia nuts]
  • 1 tbsp belacan [also spelt belachan or blacan [dried shrimp paste]
  • 5 stalks lemongrass, sliced thinly
  • 8-10 dried red Serrano chilies, reconstituted in hot water [Substitute: 2-3 tbsp or to taste, chili paste]

      [Items  in red to be ground or blended]

 

 

 
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        To Prepare :

  • Heat peanut or vegetable oil in a hot wok, add shallots and brown well, drain on paper towels, add a pinch of salt, set aside for later
  • Using a mortar & pestle or blender, grind or blend dried red chilies or chili paste, onion, garlic, belacan, turmeric, candlenuts and lemongrass into a paste
  • Heat 2 tbsp peanut or vegetable oil in a hot wok, add paste, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
  • Add chicken, stir-fry to coat evenly with paste, about 3-5 mins
  • Transfer chicken into a clay pot [no preheating], add thin coconut milk, season with salt and pepper, cover and bring to a boil, then reduce heat to simmer chicken until almost fully cooked, about 20 mins
  • Add thick coconut milk, remove cover and simmer chicken is tender and gravy thickens slightly, about 10-15 mins
  • Garnish with fried shallots just before serving
  • Serve with Roti Canai, Roti Jala or steamed rice

Cook's Note: Roti Jala is a classic Malay 'lacy' crepe made from a light batter. It is excellent for dipping in curries, stews and sauces.

 

 
     
 

 

 
 
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