Kari Ayam Kapitan (Nyonya Chicken Curry)

Bahan

• Chicken thighs, bone-in, cut into pieces1 kg
• Potatoes, peeled and cubed200 g
• Shallots, finely chopped150 g
• Garlic, minced4 cloves
• Ginger, grated2 cm piece
• Galangal, grated2 cm piece
• Lemongrass, finely chopped2 stalks
• Dried chilies, soaked and blended8-10
• Turmeric powder1.5 tsp
• Coriander powder1.5 tbsp
• Cumin powder1 tsp
• Candlenuts, ground4
• Tamarind paste, diluted in water1.5 tbsp
• Coconut milk (thick)200 ml
• Vegetable oil4 tbsp
• Saltto taste
• Black pepperto taste
• Wateras needed
• Kaffir lime leaves3
• Fresh cilantro, for garnisha handful

Langkah

1. 1

   Prepare the spice paste: Blend shallots, garlic, ginger, galangal, lemongrass, dried chilies, turmeric powder, coriander powder, cumin powder, and candlenuts into a smooth paste.

2. 2

   Heat vegetable oil in a wok or heavy-bottomed pot over medium-high heat. Add the spice paste and sauté until fragrant and the oil starts to separate, about 12-15 minutes.

3. 3

   Add the chicken pieces and stir-fry until they are coated with the paste and lightly browned.

4. 4

   Add the cubed potatoes and kaffir lime leaves. Stir well.

5. 5

   Pour in the diluted tamarind paste and a small amount of water (about 100ml) to help cook the chicken. Bring to a simmer.

6. 6

   Reduce heat to medium-low, cover, and cook for 30-40 minutes, stirring occasionally, until the chicken is tender and potatoes are cooked. Add more water if it becomes too dry.

7. 7

   Stir in the thick coconut milk and cook for another 5-10 minutes, uncovered, allowing the sauce to thicken to a drier consistency. Season with salt and black pepper to taste.

8. 8

   Remove kaffir lime leaves. Garnish with fresh cilantro before serving.