KAPITAN CHICKEN CURRY

Nyonya kapitan chicken curry,this dish  use pandan leaves and kaffir lime leaves in the curry and leave
 a nice aroma  to the gravy. This post I used fresh milk to replace coconut milk.It taste good,my family love it

KAPITAN CHICKEN CURRY

Ingredients;
1 .2 kg chicken thigh (cut in pieces)
3 pandan leaves (cut section,tear into halve)
2 kaffir lime leaves,crushed
200ml coconut milk (I replace fresh milk)
800ml water

Marinade
1 tsp turmeric powder
1 tsp salt
2 shallot (pounded)
1 tbsp cooking oil

Spices paste
120g shallot
4clove garlic
4 cm ginger
2 cm galangal
4 candlesnut
2cm fresh turmeric
1 tsp belacan
5 bird's chillies
4 red chillies
20dried chillies ( soaked in hot water till soft)
2 stalk lemongrass
3-5 tbsp cooking oil
100ml water

Seasoning
11/2 tsp salt
1 tbsp caste sugar
topping; some fried shallot (optional)

Method;
1.season the chicken pcs with marinade ,marinate for 1 hour in the refridgerator
2.places all the spices paste ingredients in a food processor and blend into paste.dish out.
3.In a wok,add the blended spices paste stir fry over low heat until chilli oil is separates.add the marinated chicken stirring constantly until combined.Add water and bring to a boil,add in the pandan leaves and kaffir lime leaves,cover and simmer for 20-20 minutes using med low heat.
4.Add in coconut milk and seasoning ,stir well.cook for another 10 minutes or until chicken meat is tender.dish out,top with fried crispy shallot.