Kari Kapitan

Marinade for Chicken

1kg boneless chicken (I used mixture of thigh and breast meat)

1 tbsp turmeric powder

1 tsp salt

1 cup of oil for deep-frying

2 onions, sliced into rings

Spice Paste (blend or pound in pestle & mortar until fine)

350g shallots

10g garlic

20g ginger

20g galangal

10g fresh turmeric

10g candlenuts

50g lemograss

75g fresh red chilli

20g dried chillies (soak in hot water to re-hydrate)

20g toasted belacan (shrimp paste)

5g bird’s eye chillies (optional)

1 cup thick coconut milk

1 tbsp kaffir lime leaves (finely shredded)

1 tbsp brown sugar

2 tbsp lime juice

Garnishing

2 tbsp crispy shallots/onions

2 sprigs of mint leaves

1. Marinate chicken pieces in turmeric and salt. Set aside for a couple of hours or overnight. In a large wok, deep-fry chicken pieces in the hot oil until golden and cooked through. Drain on paper towels and set aside.

2. Discard half of the frying oil and sauté the onions and spice paste until fragrant. Add in the chicken and cook for 5-7 minutes on a medium flame.

3. Add in the coconut milk, kaffir lime leaves and brown sugar. Simmer until chicken is tender. Add in the lime juice and mix well.

4. Serve and garnish with crispy onions and mint leaves. Serve with bread or rice.