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This is a dish that I used to cook for my family in Penang when I was a teenager. I made it for my hubby recently and he loved it so much he wanted in to be a regular feature for dinner.

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How To Cook Chicken Kapitan Curry

Yields: 4 -5 serving

INGREDIENTS:

900 g chicken, cut into bite size pieces

1 teaspoon turmeric powder

200 ml coconut milk

6 kaffir lime leave sliced into thin strips (chiffonade)

2 stalks lemongrass, crushed flat (to release flavour)

1 big onion (cut into 4)

5 tablespoon oil

Lime juice from 1 lime to taste

Water

Spices to blend to a paste:

3 cloves garlic

150g shallots

18g fresh turmeric

18g fresh ginger

3 stalks lemongrass (serai)

40g galangal (lengkuas)

5 fresh red chilli

10g dried red chillies, soaked in hot water and seeded

Seasoning:

2 – 3 tablespoon brown sugar to taste

Salt to taste

METHOD:

Wash chicken, pat dry with paper towel. Season with salt and turmeric powder. Fry chicken lightly in hot oil and set aside.
With remaining oil in pan, fry the paste ingredients, both chilli paste, lemongrass and kaffir lime leave till fragrant. Add chicken , onion and some water. Stir well, cover and let cook for few minutes on medium heat.
Add coconut milk, sugar, salt and lime juice. Simmer on low heat for another 10 to 15 minutes until the gravy is thickening. Stir occasionally to prevent from burning at the bottom and add some water if too dry.
Dish out and serve with steamed rice.