CHICKEN KAPITAN
90ml vegetable oil
300g spice paste (see below)
400ml coconut cream
Advertisement
2 small stalks lemongrass hearts, finely sliced into thin rounds1.5kg skinless chicken thigh fillets, each
cut into 6 pieces
400ml coconut milk
1/4 cup light palm sugar
40ml lime juice
sea salt
Spice paste
3/4 tbsp Belachan (Malaysian shrimp paste)
2 medium dried red chillies, deseeded and soaked in warm water
4 medium fresh long red chillies, deseeded
6 red shallots, chopped
4 garlic cloves, chopped
1/4 cup macadamia nuts, chopped
1/4 tsp turmeric powder
Serves 6-8
Preheat the oven to 180°C.
For the spice paste, place the shrimp paste in a small pan and roast in the oven for about 10 minutes until fragrant. Allow to cool. Place all other spice paste ingredients, along with the shrimp paste, into a blender and blend to a fine paste.
To make the curry, heat oil in a wok, add the spice paste and fry until fragrant, stirring frequently for about 12 minutes, taking care not to burn it. Add half the coconut cream and the lemongrass, and stir-fry until the cream separates.
Add the chicken thigh fillets and fry for about 6 minutes until well coated with the spice paste. Add the coconut milk and palm sugar, bring to the boil, then simmer gently for about 20 minutes until the chicken is cooked through. Add the lime juice and remaining coconut cream, and season to taste.
No comments:
Post a Comment