Wednesday, 23 February 2011

Kapitan chicken curry

Kapitan chicken curry

6 chicken thighs
1 tbsp ground turmeric
1 tsp salt, or to taste
4 tbsp vegetable oil
2 onions, sliced
250ml thick coconut milk
4 kaffir lime leaves
1 tbsp brown sugar
2 tbsp freshly squeezed lime juice

For the spice paste

6 shallots, roughly chopped
3 garlic cloves
1 tbsp chopped fresh root ginger
1 small ginger flower, chopped (optional)
1 tsp chopped galangal (optional)
1 tsp turmeric powder
4-6 macadamia nuts
2 stalks lemongrass, roughly chopped
2 fresh red chillies, roughly chopped
1 dried red chilli
1 tsp belachan (shrimp paste), lightly fried until fragrant

Place the chicken pieces into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge for a few hours, to marinate.

Meanwhile, for the spice paste, blend all of the spice paste ingredients in a food processor until smooth.

To cook the chicken, heat a large frying pan over a high heat, add oil and, when it is smoking, add the chicken. Fry the chicken for 4-6 minutes, or until golden-brown on all sides.
Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper.

Heat a wok over a medium heat, then add oil, the onion and spice paste and stir-fry for 2-3 minutes, or until fragrant. 
Add the chicken and cook for 5-7 minutes. Add the coconut milk, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through. 
Add the lime juice and stir well. 

To serve, spoon the curry into a serving dish. Sprinkle with the crispy shallots and mint leaves. Serve the steamed rice alongside.