Name: Kapitan Chicken Curry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8
Cuisine: Asian
Ingredients: Chicken : 1 kg; Potato ( Optional ) : 3 pcs; Onion ( Medium Size ) : 6 pcs; Garlic : 5 cloves; Ginger : 1 Inch; Galangal : 2 Inch; Dried Red Chili : 5 pcs; Big Red Chili ( Remove Seed ) : 4 pcs; Fresh Turmeric : 1 inch; Lemon Grass: 2 Stick; Belacan / Shrimp Paste ( Toasted ) : 1/2 tsp; Candlenut or Cashew Nut: 4 pcs; Oil : 3 TBSP; Ready Made Garam Masala Spice Mix (Optional) : 1 TBSP; Lime Leaf : 10 pcs; Lime Juice : 1 TBSP; Tamarind Paste : 2 TBSP; Palm Sugar ( Optional ) : 2 tsp; Salt : 1 tsp; Coconut Cream : 100 g; Hot water 1 cup : 1 cup

Ingredients

Adjust Servings:

	SET - A ----- ( MAIN INGREDIENT )
	1 kg Chicken
	3 pcs Potato ( Optional )
	SET - B ----- ( PASTE & MARINATION )
	6 pcs Onion ( Medium Size )
	5 cloves Garlic
	1 Inch Ginger
	2 Inch Galangal
	5 pcs Dried Red Chili
	4 pcs Big Red Chili ( Remove Seed )
	1 inch Fresh Turmeric
	2 Stick Lemon Grass
	1/2 tsp Belacan / Shrimp Paste ( Toasted )
	4 pcs Candlenut or Cashew Nut
	SET - C ----- ( Cooking Add on )
	3 TBSP Oil
	1 TBSP Ready Made Garam Masala Spice Mix (Optional)
	10 pcs Lime Leaf
	1 TBSP Lime Juice
	2 TBSP Tamarind Paste
	2 tsp Palm Sugar ( Optional )
	1 tsp Salt
	100 g Coconut Cream
	1 cup Hot water 1 cup

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Richer, thicker and drier than the usual curries - this dark orange gravy brings about that delectable harmony of traditional Chinese and Malay flavors all into one hearty dish.

Features:

Cuisine:

Asian

Ingredients

SET - A ----- ( MAIN INGREDIENT )
1 kg Chicken
3 pcs Potato ( Optional )
SET - B ----- ( PASTE & MARINATION )
6 pcs Onion ( Medium Size )
5 cloves Garlic
1 Inch Ginger
2 Inch Galangal
5 pcs Dried Red Chili
4 pcs Big Red Chili ( Remove Seed )
1 inch Fresh Turmeric
2 Stick Lemon Grass
1/2 tsp Belacan / Shrimp Paste ( Toasted )
4 pcs Candlenut or Cashew Nut
SET - C ----- ( Cooking Add on )
3 TBSP Oil
1 TBSP Ready Made Garam Masala Spice Mix (Optional)
10 pcs Lime Leaf
1 TBSP Lime Juice
2 TBSP Tamarind Paste
2 tsp Palm Sugar ( Optional )
1 tsp Salt
100 g Coconut Cream
1 cup Hot water 1 cup

Directions

Steps

1 Done	Making Paste - Make Paste with SET - B
2 Done	Frying Paste - In a preheated cooking pot add 3 TBSP oil - Add the above paste - Stir fry for 10 min till it gets full flavor.
3 Done	Adding Chicken - Add Chicken - Stir fry for 5 more min - Add Lime Juice / Tamarind / Palm Sugar / Salt / Lime Leaf - Cook for 5 min until it gets little dry
4 Done	Add - on - Add Coconut Cream 250 ml ( 1 cup ) for thick Gravy or 500 ml ( 2 cup ) for thin Gravy - Cook for 15 min - Add Hot Water 1 cup - Cook for 15 min / Cook until potato ( Optional ) is done