This curry has a special place in my heart. It was my first ever attempt at cooking a new dish from a recipe book. It turned out quiet well and is now a firm family favorite.
Kari Kapitan is another great Nyonya dish and it is served with plain white rice. I took this recipe from the book At Home with Amy Beh. Amy Beh is one of my favorite chefs and I always look out for her recipes which appear every Tuesday in The Star.
One tip that I have for you is always be generous with the spice paste ingredients. It is the spice paste (rempah) that makes or breaks this dish. Also don't stinge with the oil when you saute the spice paste or else you will not get good results.
Kari Kapitan (adapted from At Home with Amy Beh)
- 4 chicken legs cut into 8 pieces
- 1 packet santan (200ml)
- salt and sugar to taste
- lime juice from one lime
- oil for frying
Spice Paste Ingredients :
- 4 dried chillies, soaked
- 4 fresh chillies soaked
- 20 shallots
- 5 cloves garlic
- 3 stalks lemongrass
- 1 inch tumeric
- 5 candlenuts (buah keras)
- 1 heaped tablespoon belacan granules
1. Blend spice paste ingredients.
2. Heat oil in a wok and saute spice paste until aromatic and oil rises on top. If you find the spice paste is too dry, add a bit of coconut milk.
3. Add chicken and mix until chicken is covered with spice paste.
4. Pour coconut milk into the wok and simmer over low fire until chicken is cooked and tender
5. Taste and add sugar and salt to taste.
6. Serve with white rice, roti jala or bread.
Note : I did not dilute the santan because from experience, the chicken will bleed water. I want my curry to be thick and not runny.
|Serve with white rice and Acar Nyonya.|