How to Make Salty Malaysian Chicken Curry - Ayam Kapitan Asian Cooking Recipe Cuisine

Malaysia Ayam Kapitan (Salty Chicken Curry)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 1/2 tsp dried shrimp

6-8 fresh red chilies, seeded and finely chopped

4 cloves garlic, finely chopped

3 stems lemon grass, white part only, finely chopped

2 tsp ground turmeric

10 candlenuts

1/3 cup vegetable oil

2 large onions, chopped

1 cup coconut milk

3 lb chicken, cut into 8 pcs.

1/2 cup coconut cream

2 tbsp lime juice


Directions:

Put the shrimp in a frying pan and dry-fry over low heat, shaking the pan regularly, for 3 minutes or until dark orange and aromatic. Transfer to a food processor and finely grind.

Put the chili, garlic, lemon grass, turmeric, candlenuts and 2 tbsp of the oil in a food processor and process in short bursts until very finely chopped, regularly scraping down the side of the bowl with a rubber spatula.

Heat a wok over high heat, add the remaining oil and swirl. Add the onion and 1/4 tsp salt and cook, stirring regularly, over low heat for 8 minutes or until golden.

Add the processed spice mixture and ground shrimp and stir for 5 minutes or until mixture is cooked thoroughly. If it begins to stick to the bottom of the wok, add 2 tbsp coconut milk.

Add the chicken to the wok and cook, stirring, for 5 minutes or until beginning to brown. Stir in the remaining coconut milk and 1 1/2 cups water and bring to a boil.

Reduce heat to very low and simmer, covered, for 45 minutes. Remove the lid and skim off any excess oil with a spoon. Simmer, uncovered, for 25 minutes, or until the chicken is cooked and the sauce has thickened slightly.


Skim off any excess oil. Add the coconut cream and bring the mixture back to a boil, stirring constantly until combined. Stir in the lime juice and serve with rice. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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