Chicken Curry Kapitan

Name: Chicken Curry Kapitan
Yield: 1
Ingredients: 200.0g Shallot Paste; 150.0g Garlic Paste; 180.0g Chilli Paste; 80.0g Young Ginger Paste; 150.0ml Cooking Oil; 20.0ml Knorr Lime Flavoured Powder 400G; 10.0g Turmeric Powder; 60.0g Candle Nuts (soaked and blend); 20.0g Galangal Paste; 20.0g Lemongrass Paste; 10.0g Dried Shrimp Paste; 100.0g Corn Oil; 700.0g Chicken Parts; 100.0ml Water; 60.0g Evaporated Milk; 10.0ml Sugar; 20.0g Knorr Chicken Stock 500g

A Malaysian “dry” curry and a Nyonya adaptation of Indian chicken curry.

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Red Chilli Paste

Shallot Paste 200.0 g
Garlic Paste 150.0 g
Chilli Paste 180.0 g
Young Ginger Paste 80.0 g
Cooking Oil 150.0 ml
Knorr Lime Flavoured Powder 400G 20.0 ml

Aromatics

Turmeric Powder 10.0 g
Candle Nuts (soaked and blend) 60.0 g
Galangal Paste 20.0 g
Lemongrass Paste 20.0 g
Dried Shrimp Paste 10.0 g
Corn Oil 100.0 g

Protein

Chicken Parts 700.0 g
Water 100.0 ml

Seasoning and Binding

Evaporated Milk 60.0 g
Sugar 10.0 ml
Knorr Chicken Stock 500g 20.0 g

Malay

Main Course

Chicken

A Malaysian “dry” curry and a Nyonya adaptation of Indian chicken curry.

...

Preparation

Red Chilli Paste
- Heat up oil and sauteed all ingredients (except Knorr Lime Flavoured Powder) till fragrant.
- Add in Knorr Lime Flavoured Powder and cook with low heat till oil separates.
Aromatics
- Heat corn oil, sautéed all ingredients including Red Chilli Paste, till fragrant.
Protein
- Add chicken parts and water and bring to boil.
Seasoning and Binding
- Low down the heat, add sugar, Knorr Chicken Stock and evaporated milk
- Simmer for 5 minutes.
Garnish
- Remove from heat, garnish with fried shallot.