Chicken Kapitan, Ayam Kapitan, Curry Kapitan

• porciones: 6 servings
• tiempo activo: 15 minutes
• tiempo total: 1 hour

Ingredientes

750 g chicken on the bone (if using boneless, please read article above under Ingredients)

400 ml coconut milk

125 ml water

6 Kaffir lime leaves (makrut lime leaves)

½ tsp salt (more, if needed)

4 Tbsp vegetable oil

2 Tbsp crispy fried shallots (DIY recipe in article)

1 large onion (bawang besar) (pre peeled weight about 250g/8.8 oz)

6 medium cloves garlic (bawang putih)

2 ½ cm ginger (halia)

2 ½ cm fresh turmeric (kunyit) (or ½ tsp powder)

2 ½ cm galangal (lengkuas)

3 stalks lemongrass (serai)

10 dried red chillies (cili kering) (use less for a less spicy curry (read article)

water (boiling (for soaking the chillies)

5 candlenuts (buah keras) (5 macadamia nuts will work too)

½ Tbsp shrimp paste (belacan) (OR 1 Tbsp dried shrimp (udang kering)

Instrucciones

The Spice Paste (Rempah)

cut

Break (or cut with scissors) the dried red chillies up into 2-3 pieces and pour boiling water generously. Cover with a side plate and leave to soak for 15 minutes.

peel

While waiting, peel and roughly chop the onion, and place in a food chopper or blender.Peel the garlic and add to chopper.Top and tail the lemongrass and finely slice 2, and bruise the 3rd one. Click here on how to prepare lemongrass and what bruising lemongrass means. Tip the lemongrass rings into the chopper, set aside the bruised stalk.Scrape the skin off the galangal, turmeric and ginger. Slice and add to the chopper.Add the candlenuts and shrimp paste (belacan) to the chopper too.

rinse

When the 15 minutes are up, drain and rinse the chillies in tap water, shaking out the seeds if you like. Tip into the chopper.

chop

Now chop or blend everything into a fairly fine paste.

Let's get Cooking

heat

Heat the 4 Tbsp of oil in a large saucepan on medium heat and fry the the spice paste and bruised lemongrass for a good 5 minutes. Lower the heat to medium-low if it's catching. Stir it frequently.Read the article above and watch video for Pecah Minyak, 1:02 minutes.You'll know when you've done it long enough because not only will the aroma be extremely strong but you'll see that the oil and paste are distinctly separate. Read article and see the video.

add

Add the chicken pieces and coat thoroughly with the spice paste.

simmer

Add the coconut milk, water, 4 lime leaves and salt and stir to mix well. Bring to a simmer, then reduce the heat down to low. Simmer, uncovered, until the chicken is done. This will take 30 - 45 minutes, depending on what portions you are using and the size, see article above.

add

When the chicken is done, add the 2 remaining limes leaves, heat through for 1 minute and check seasoning. Add more salt if necessary. If you want more sauce, add a little water, bring it back to a simmer and check seasoning leavel again.

serve

Leave to rest for 5 minutes, then serve topped with the crispy fried shallots. DIY crispy fried shallots recipe in article.

Nutrición

• Calorías: 414 kcal
• Grasa Total: 36 g
• Grasa Saturada: 17 g
• Grasa No Saturada: 16 g
• Grasa Trans: 0.1 g
• Colesterol: 78 mg
• Sodio: 309 mg
• Carbohidratos Totales: 6 g
• Fibra Dietética: 1 g
• Azúcares Totales: 1 g
• Proteína: 19 g