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Selasa, 11 Jun 2013

Nyonya Kapitan Chicken Curry : MALAYSIAN FOOD FESTIVAL (PENANG MONTH)

Assalamualaikum.
Terus kepada isi pokok yang hendak ditulis, tentu sahaja mengenai menu pada hari ini. Resepi istimewa Nyonya Kapitan Chicken Curry ini Amie perolehi daripada Season with Spice. Kepada sesiapa yang ingin menambah pengetahuan tentang  asal usul dan sejarah air tangan Peranakan Nyonya di negara kita, bolehlah berkunjung ke blog tersebut. Sesekali kita ubah selera... alangkah enaknya cicah roti dengan kuah kari kapitan!




Kapitan Chicken Curry by Season with Spice
(Mom's recipe)

Ingredients:

1 whole chicken - cut into about 10-12 pieces

4 tbsp peanut oil or vegetable oil
kaffir lime leaves (one leaf = both segments) - torn into quarters
2 cups water 
Squeeze of lime juice


Spice Paste: 

15 shallots - peeled

4 cloves of garlic – peeled and lightly crushed
3 stalks of lemongrass (use the bottom white part only)
10 dried red chilis - soaked in hot water for 10 minutes
1 1/2 inch of fresh galangal
1/2 inch of fresh turmeric 
1/2 inch of fresh ginger 
3 candlenuts or macadamia nuts
1/4 tbsp belacan (fermented shrimp paste)


Seasoning:

1/4 tsp salt or to taste

1/2 tbsp light palm sugar or brown sugar
2 tbsp coconut milk 


Method:

1. Add all the spice paste ingredients into a food processor and blend to a fine paste.

2. In a wok, heat up the oil. Then add in the blended spice paste and sauté for about 30 seconds. Then add in half of the quartered kaffir lime leaves, and sauté the spice paste for another 2-3 minutes until aromatic. 
3. Add in the chicken pieces and stir-fry for one minute, ensuring each chicken piece is well coated with the spice paste. Pour water in and bring it up to a boil. Then add in the rest of the quartered kaffir lime leaves, and lower the heat to medium-low. Stir and continue cooking the chicken for about 20-25 minutes until the chicken is tender and gravy thickens. If the gravy gets too dry while cooking, you can add in a bit more water. 
4. Season with salt and sugar, and swirl in the coconut milk. Turn fire off when well combined.
5. Dish out and garnish with whole kaffir lime leaves or shredded lime leaves (the shredded kaffir lime leaves can be eaten). Squeeze in some lime juice and serve hot with steamed rice, roti canai (Malaysian flatbread), roti jala (Malaysian net bread), or a baguette. 


Notes:

- If you prefer more gravy in your kapitan chicken curry, feel free to add in more water and coconut milk. 

- The leftovers will taste even better a day after.  And if you like, you can use the leftovers to make homemade Kapitan Chicken Curry Puffs like they now serve at Starbucks in Malaysia. Yep, even Starbucks is in on the Nyonya trend.

Read more: http://blog.seasonwithspice.com/2012/03/traditional-curry-chicken-kapitan.html#ixzz2VtUlzSMQ




Terima kasih buat Season with Spice dan juga ibunya yang memang pakar memasak kari kapitan ini. Minta izin berkongsi resepinya seperti yang tertulis di atas itu ye Season with Spice. Resepi ini memang sungguh lazat, harum dengan aroma perencahnya yang terdiri daripada pelbagai campuran herba termasuk serai, lengkuas, daun limau purut dan tidak ketinggalan belacan!




" I am submitting this post to Malaysia Food Fest , Penang Month hosted by Alan of Travellingfoodies"




5 ulasan:

ckLah @xiiinam berkata...

Enak!

:)

tun_telani berkata...

Salam kak amie.. tun xpenah makan lagi kari kapitan ni. nmpk sedap kari letak daun limau purut.

Nooriah Abdullah berkata...

enak bangat ni Amie kalau makan lagu ni Penang mari sehingga menjilat jari ni kalau dapat percaya lah

Mamasya berkata...

Aslmkum Amie
sedapnya ayam kapitan...nampak pekat kuahnya...pernah masak dulu.nanti boleh cuba resepi ini pula...

kasihredha berkata...

aduiii
bila kita nak berjiran ni amie?