Penang Nyonya Curry Kapitan Chicken
Perfectly served on a bed of warm hot rice, this Nyonya chicken dish is the result of the gorgeous mix of herbs and spices used by the Malays and Chinese.
Serves
4
Cooking Time
40 mins
Cuisine
Malaysian
Ingredients
- 1.5kg chicken meat
- 600gm big onion
- 100gm fresh turmeric
- 0.4litre lime juice
- 0.5litre chicken stock
- 20gm fondor
- 100gm fried shallot
- 600gm red chilli
- 200gm candlenut
- 400gm coconut cream
- 150gm cooking oil
- 600gm shallot
- 100gm sambal belacan
- 1 pc kafir lime leave
Instructions
- Blend red chilli, fresh turmeric, candlenut and shallots together.
- Heat a pot and add in cooking oil. Add in the blended ingredients and fry until fragrant.
- Put in the chicken meat, chicken stock, coconut cream and belacan. Cook for 5 minutes or until chicken is tender.
- Put chicken and gravy onto plate. Add in the fried shallot and lime juice before serving.
