Ayam Kapitan (Traditional)
Hidangan tradisional · Nyonya (Malacca Peranakan)
A classic Nyonya chicken curry originating from Malacca, featuring a rich, complex gravy made with a blend of dried chilies, galangal, lemongrass, and candlenuts, simmered with tender chicken pieces. It's known for its drier, thicker gravy compared to other Malaysian curries.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, bone-in, skin-on1 kg
- Dried red chilies, soaked and deseeded20-30
- Shallots, peeled and roughly chopped200g
- Garlic cloves, peeled10
- Galangal, sliced5 cm
- Lemongrass, white part only, sliced2 stalks
- Candlenuts (or macadamia nuts)10
- Turmeric powder1 tsp
- Belacan (shrimp paste), toasted1 tsp
- Coconut milk, thick400 ml
- Kaffir lime leaves, torn5-6
- Tamarind paste, mixed with water2 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
Langkah
- 1
Prepare the chili paste: Blend soaked dried chilies, shallots, garlic, galangal, lemongrass, candlenuts, turmeric powder, and belacan with a little water until smooth.
- 2
Heat vegetable oil in a wok or heavy-bottomed pot over medium heat. Add the chili paste and sauté until fragrant and the oil separates, about 10-15 minutes.
- 3
Add the chicken pieces to the wok and stir-fry until lightly browned on all sides.
- 4
Pour in the thick coconut milk, tamarind paste mixture, torn kaffir lime leaves, sugar, salt, and black pepper. Stir well to combine.
- 5
Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and the gravy has thickened to a drier consistency.
- 6
Adjust seasoning with salt, sugar, and pepper if needed. Serve hot.
