Saturday, October 1, 2016

麻辣咖喱鸡 Spicy Kapitan Chicken

To accommodate for the maids and gardener, we occasionally cook 2 too 3 meat dishes throughout the week. The meat dishes are either chicken or prawns as red meat is not favored by most of them. 

Although fish seems to be another good alternative but somehow my hubby could never tolerate the fishy aftertaste of the fish bought in Jakarta.We have tried many ways to cut down the fishiness through numerous cooking methods with little success. Since then we have banned the cooking of fish at home with the exception of canned tuna and anchovies.

This is an adapted version with reduced spiciness for my hubby. Feel free to adjust the chili paste to your preference.

Spicy Kapitan Chicken

Ingredients 材料
500g Chicken Pieces 鸡肉块
250g Potatoes 马铃薯 (cut to bite size 切块)
4 Cloves Shallot 小葱 (finely sliced 切丝)
1 Tbsp Corn Oil 玉米油
2 Tsp Chilli Paste 辣椒酱

1 Bulb Shallots 小葱一粒
4 Cloves Garlic 蒜头4片
2 Cm Fresh Ginger 鲜姜
2 Cm Fresh Tumeric 南疆
2 Stalks Lemon Grass 香茅
1 Tsp Belacan 马来栈粉
3 Dry Red Chili 红辣椒干

200ml Coconut Cream 浓椰浆
400ml Water 清水 
2 Tsp Salt 盐
1 Tsp Sugar 砂糖
2 Tsp Dark Soy Sauce 黑酱油
1 Tbsp Tomato Ketchup 番茄酱
1 Tbsp Lime Juice 柠檬汁
2 Kaffir Lime Leaves 青柠叶 

1 Tsp Oyster Sauce 蚝油
2 Tsp Soy Sauce 酱清
Pepper 胡椒粉少许

Method 做法

Combine all ingredients (B) into a blender and grind into paste. Set aside.

Cut chicken to bite size. Marinate with (D) for 2 hours before cooking.

Boil potatoes in a saucepan with hot water for 10 mins until tender. Dish up.

Heat up 1 Tbsp Oil (A) in wok, add lime leaves (C), curry paste (B) and chili paste (A). Stir fry under medium heat for several minutes until fragrant and the paste volume slightly reduced.

Add shallots, chicken and potatoes (A). Continue stir frying for several minutes before adding 1/2 of the water (C) and mix until even. Simmer under medium low heat for 2 minutes.

Season with (C) salt, sugar, water and coconut cream. Continue to stir fry for another minute before adding (C) ketchup, dark soy sauce and lime juice to taste. Cover and cook over low heat until chicken is cooked.

Serve with rice or roti.

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