Go Back
Print

Nyonya Kapitan Chicken Curry

Course Main Dish
Cuisine Malaysian
Servings 6 people

Ingredients

Curry

  • 6 tbsp vegetable oil
  • 1 stalk lemongrass bruised
  • 1.5 tsp salt
  • 0.5 tbsp brown sugar
  • 800 g chicken thighs boneless
  • 100 ml coconut milk
  • 3 tbsp kerisik roasted coconut
  • 6 kaffir lime leaves
  • 1.5 tbsp lime juice

Spice Mix

  • 2 tbsp coriander seeds
  • 0.5 tsp ground nutmeg
  • 2 tsp cumin seeds
  • 0.5 tsp fenugreek seeds
  • 5 cm cinnamon stick

Curry Paste

  • 3 shallots
  • 5 cloves garlic
  • 2 tsp ground tumeric
  • 5 cm ginger
  • 1 onion medium
  • 8 chillies dried Kashmiri chillies, soaked in boiling water for 10 minutes
  • 2 stalks lemongrass
  • 1 tsp shrimp paste or 2 tbsp fish saucev
  • 4 macadamia nuts crushed

Instructions

  • Dry-toast the spice mix in a frying pan on a medium heat for 1 minute, then transfer to a spice grinder and grind until fine.
  • Using a food processor or hand blender, blitz together the paste ingredients with a dash of water until smooth. Transfer to a bowl and mix well with the ground spice mix.
  • Heat the oil in a saucepan over a medium heat and saute the lemongrass for 1 minute to infuse the oil. Add the paste and spice mix and saute for 2 minutes, until the oil separates. Add the salt, sugar and chicken and cook for 2 minutes to seal.
  • Add the coconut milk together with 300ml of water and bring to the boil, then reduce the heat to low and simmer for 10 minutes, stiring once or twice, until the chicken is cooked through.
  • Finally add the kerisk, lime leaves and lime juice and cook for 2 minutes, then serve with jasmine rice.