Cooking with Alou
Kapitan Chicken Curry
Serving 4
Ingredient:
1/8 cup cooking oil
1 kilo chicken with bone or boneless
2 lemongrass white parts only
6-8 kaffir lime leaves (chiffonade)
1 cup coconut milk or cream
1 stick cinnamon
salt to taste
Chili Paste:
1 ½ inches galangal
250 gram red chilies, seeded optional
5 shallots, peeled and sliced
1 inch ginger, roughly chopped
5 candle nuts
½ inch turmeric, roughly chopped
¼ tsp belacan (shrimp paste)
Method:
1. In a blender or food processor, put all the chili paste ingredients and blend into a fine paste,
set aside.
2. Heat up the cooking oil in a skillet or medium size pot and stir fry the chili paste, about 10
minutes or until the oil separates from the paste.
3. Add chicken lemongrass, kaffir lime leaves, cinnamon stick and salt, mix and incorporate all
the chili sauce into the chicken, cover and let it cook for about 10-15 minutes
4. Mix in the coconut milk, cover and cook for another 15-20 minutes or until the chicken is
done.
5. Remove from heat and serve hot over steamed rice.