Bring the flavours of Malaysia into your home with this rich, flavourful and standout curry. So incredibly unctious, it’s impossible to resist.
Malaysian Kapitan Chicken
80ml (1/3 cup) p eanut oil
800g (1 lb 12 oz) c hicken thigh fillets , excess fat trimmed, quartered
270ml can (9 fl oz) c oconut milk
6 fresh makrut lime leaves
1 l emongrass stalk, bruised
1 tbsp fresh lime juice
1 tsp caster (superfine) sugar
Steamed rice or roti , to serve
Spice paste
10 d ried red chilli es
5 small r ed shallots , peeled, chopped
4cm-piece (1.5”) galangal , peeled chopped
3cm – piece (1 3/16”) g inger , peeled, chopped
3 garlic cloves , chopped
1 lemongrass stalk , white part only, chopped
4 c andlenuts or macadamia nuts
1 1/2 tsp grou n d turmeric
1 tsp shri m p paste
- To make t h e paste, soak the dried chillies in hot water for 10-15 minutes or until softened. Remove the chillies (it doesn’t matter if you don’t drain them completely as some water is fine). Reserve the chilli soaking water. Roughly chop the chillies and then place them into the bowl of a small food processor along with the remaining ingredients and a large pinch of salt. Blend until smooth, adding some of the chilli soaking water a tablespoon at a time if the ingredients aren’t blending smoothly.
- Heat the oil in a large saucepan over high heat. Add the paste and reduce heat to low. C ook, stirring often, for about 10 minutes or until the o il has risen to the surface of the paste . Add the chicken and i n crease heat t o high. C ook, stirring often, for 10 minutes or until the chicken is sealed. Add the coconut milk , ½ cup water , lime leaves, lemongrass and a pinch of salt. Reduce the heat to low. Simmer for 3 5 minutes o r until the curry is thick and the chicken very tender.
- Season the curry with lime juice , sugar and extra salt if needed. Serve with rice or roti.
