There are many different varieties of chicken curry but each takes after the basics of chicken curry, adapts, and enhances it accordingly. While different version renders its distinct taste, the underlying flavors of chicken curry are pretty much the same–spicy, rich, aromatic and highly addictive.Curry Chicken Kapitan is a version of dry curry and a Nyonya adaptation of Indian chicken curry. Kapitan is the name given to appointed Chinese chiefs during the Portuguese and Dutch colonization in Malaysia.
4 tbsp oil
2 onions sliced/diced
2 tsp salt
4 stalks lemon grass - cut into 3-4 inch length
4 kaffir leaves
3 cups coconut milk
juice of 1 or 2 limes
to be blended
15 red chillies
15 shallots/small onions
4 cloves garlic
2 cm piece turmeric root or about 1heaped tsp of turmeric powder
1 tbsp dried shrimp paste
1. Cut chicken down to bite size pieces or quarters.
2. Heat oil in wok or pot and lightly brown onions with salt and kaffir leaves. Add blended ingredients and fry till fragrant,or a thin layer of oil rises to the top.
3. Add chicken and lemongrass then continue stirring until it’s almost cooked.
4. Add the coconut milk and continue to simmer for another 15-20 minutes, over low heat.
5. Add salt and lime juice to taste and serve hot.