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Kapitan Chicken Curry

A hot, pungent, creamy chicken curry marinated overnight in turmeric, cooked with a complex spice paste and coconut milk.

ChickenDinnerSpicyCurryCoconut Milk
Estimated Nutrition
Calories
784.6
kcal / serving
3138.4 kcal total
Carbs
41.4g
per serving
165.4 g total
Fat
60.5g
per serving
242.1 g total
Protein
29.7g
per serving
118.8 g total
Cook Time
55
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Palm Sugar
or brown sugar
CondimentsSauces
1
tsp
Blachan
shrimp paste, lightly fried
GrainsCereals
1
portion
Steamed Rice
to serve
Liquids
400
ml
Coconut Milk
thick
2
tbsp
Lime Juice
freshly squeezed
Meat
4
piece
Chicken Leg
skin on
NutsSeeds
1
tbsp
Turmeric
ground
1
tsp
Salt
to taste
4
piece
Lime Leaf
young, finely shredded
4
piece
Garlic
cloves
1
piece
Ginger Flower
chopped, optional
1
tsp
Galangal
chopped
1
tsp
Turmeric Root
chopped
4
piece
Candlenuts
or macadamia nuts
2
stalk
Lemongrass
outer leaves removed, soft stem chopped
1
piece
Dried Red Chilli
broken up
1
bunch
Mint Leaf
for garnish
OilsFats
4
tbsp
Vegetable Oil
1
ml
Vegetable Oil
for deep frying
Vegetables
2
piece
Onion
sliced
350
g
Shallot
roughly chopped
1
tbsp
Ginger
fresh root, chopped
1
piece
Red Chilli
sliced for garnish
1
piece
Cucumber
sliced for garnish

Method

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