Ayam Kapitan (Captain’s curry)

Ayam Kapitan (Captain’s curry)

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • More effort
  • Serves 8

This moreish and authentic Malaysian chicken curry combines tangy tamarind and creamy coconut milk for a real depth of flavour

Nutrition: per serving
NutrientUnit
kcal709
fat55g
saturates19g
carbs20g
sugars15g
fibre2g
protein33g
salt2.5g
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Ingredients

For the spice paste

Method

  • STEP 1

    Mix the turmeric, salt and 3 tbsp water in a large non-metallic dish, then add the chicken pieces. Rub all over the chicken, cover and chill overnight, or leave at room temperature for 30 mins.

  • STEP 2

    Meanwhile, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix the chillies and other ingredients together in a processor or blender until smooth.

  • STEP 3

    Heat the oil in a deep wok or large, heavy-based saucepan. Fry the chicken in batches for 5 mins until golden, turning halfway through. Drain the chicken on kitchen paper. Carefully remove half of the oil to a heatproof container, then add the spice paste to the remaining oil in the wok.

  • STEP 4

    Fry the paste for 5 mins, then return the chicken to the pan, followed by the coconut milk, lemongrass and lime leaves. Cook for a further 5 mins, then stir in the stock powder, sugar and tamarind paste. Simmer gently for 1 hr 30 mins-1 hr 40 mins until the chicken is falling off the bones.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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