Ayam Kapitan with Pineapple
75% asli · Nyonya (Regional Twist)
A flavorful variation of Ayam Kapitan that incorporates the sweetness and tang of fresh pineapple chunks, adding a fruity dimension to the rich, spicy Nyonya curry. The pineapple also helps tenderize the chicken.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, boneless, cut into chunks800g
- Dried red chilies, soaked and deseeded15-20
- Shallots, peeled and roughly chopped150g
- Garlic cloves, peeled8
- Galangal, sliced3 cm
- Lemongrass, white part only, sliced1 stalk
- Candlenuts (or macadamia nuts)8
- Turmeric powder1 tsp
- Belacan (shrimp paste), toasted1 tsp
- Coconut milk, thick400 ml
- Kaffir lime leaves, torn4-5
- Tamarind paste, mixed with water1 tbsp
- Fresh pineapple chunks200g
- 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 and stir-fry until lightly browned.
- 4
Pour in the coconut milk, tamarind paste mixture, torn kaffir lime leaves, sugar, salt, and black pepper. Stir well.
- 5
Bring to a simmer, then add the pineapple chunks. Reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is tender and the gravy has thickened.
- 6
Adjust seasoning. Serve hot.
