Chicken Curry Kapitan
My version of Chicken Curry Kapitan was on the dry side. In fact, it can be cooked in many different ways. Everyone can add a personal touch to the dish, based on their own tastes and inspirations. After all, eating happily is the most important thing about cooking.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 500 g Chicken
- 500 g Chicken
- 0.25 tsp Salt
- 0 .25 tsp Salt
- A pinch of Pepper
- 1 stalk Lemongrass
- 1 stalk Lemongrass
- 15 g Turmeric
- 15 g Turmeric
- 30 g Galangal
- 30 g Galangal
- 100 g Shallots
- 100 g Shallots
- 30 g Garlic
- 30 g Garlic
- 10 pcs Dried Chili
- 10 pcs Dried Chili
- 50 g Red Chili
- 50 g Red Chili
- 2 Chili Padi (optional)
- 2 Chili Padi (optional)
- 20 g Candlenut
- 20 g Candlenut
- 15 g Belacan
- 15 g Belacan
- 100 g Water
- 100 g Water
- 40 g Cooking Oil
- 40 g Cooking Oil
- 1 pc Onion
- 1 pc Onion
- 4 pieces Kaffir Lime Leaves
- 4 pieces Kaffir Lime Leaves
- 100 g Thick Coconut Milk
- 100 g Thick Coconut Milk
- 2 pcs Calamansi
- 2 pcs Calamansi
- 0 .5 tsp Salt
- 0.5 tsp Salt
- 0.25 tsp Sugar
- 0 .25 tsp Sugar
- 200 g Water
- 200 g Water
Instructions
- 1
Wash the chicken and drain excess water with paper towels. Then add salt and turmeric powder and spread evenly. Marinate for at least 30 minutes.
- 2
Cut the dried chili into pieces and soak them in water about 30 minutes. After soaking, take it out and put it in a blender.
- 3
Cut the onion from ingredient C into cubes and set aside.
- 4
Process ingredient B, peel all ingredients that can be peeled, and remove seeds from red chilies. Then cut the ingredients into small pieces and blend them into a smooth paste in a blender.
- 5
Add chicken to the pot and fry the skin until fragrant, then remove and set aside.
- 6
Pour more oil into the pot and add half of the onions and sauté until soft.
- 7
Add the blended ingredient B and stir-fry over low heat until fragrant. It takes about 20 minutes.
- 8
After the spices are sautéed, add water and fried chicken, stir evenly, close the lid and simmer for 15 minutes.
- 9
Add the other half of the onion, kaffir lime leaves, salt and sugar to taste, then the coconut milk.
- 10
Turn off the heat, add calamansi juice, stir evenly and enjoy!