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Chicken Kapitan
Asianfood-recipes : various delicious Asian cuisines around Asean region.
Serve : 6
Preparation time : 20 minutes
Cooking time : 30 minutes
Ingredients :
600ml oil
325ml basic rempah
11/2 teaspoons shrimp paste or belacan, roasted and crumbled
1 kg chicken, cut into chunks
2 teaspoons salt
2 teaspoons sugar
100ml thick coconut milk (squeezed from 1/2 coconut)
2 teaspoons lime juice
3 kaffir lime leaves, torn roughly
Method :
Heat oil in wok and stir-fry rempah and belacan over low fire for 2 to 3 minutes or until fragrant and oil surfaces.
Add chicken and cook until pieces and coated with spice paste, about 15 minutes.
Add water to cover chicken then salt and sugar. Continue simmering until chicken is cooked and the gravy reduced to half.
Add coconut milk bring to a boil, stirring constantly. Turn down fire, add lime juice and lime leaves. Simmer 3 to 4 minutes for a thick gravy. If it looks dry, add 1/2 cup hot water. Stir to mix well. Serve hot.
