Asian Poultry Recipes -
Singapore
Kapitan Curry Recipe
Ingredients
4 Tbs. vegetable oil
2 medium onions,
finely chopped
3 garlic cloves,
crushed
1 1/2 in. piece of fresh
green ginger, peeled
and chopped
6 green chilies, 2
finely chopped and 4 whole
2 Tbs. ground
coriander
2 tsp. ground cumin
1 whole star anise,
crushed
1 tsp. turmeric
1/2
tsp. grated nutmeg
1/2
tsp. ground cinnamon
1/2
tsp. ground
cardamom
8 chicken pieces
2 1/2 cups coconut milk
1 tsp. salt
Serves 6-8
Method:
Heat the oil in a
large saucepan. When it is hot, add the onions,
garlic, ginger and chopped chilies and fry, stirring
occasionally, until the onions are golden brown.
Stir in the spices and fry for 5 minutes, stirring
constantly. If the mixture becomes too dry, add a
spoonful or two of water.
Add the chicken
pieces and turn over in the spice mixture. Fry
for 5 minutes, turning occasionally. Pour over
the coconut milk and add the salt and whole
chili.
Cover, reduce the
heat to low and simmer the curry for 45 minutes to 1
hour, or until the chicken is cooked through.
Transfer the chicken pieces to a serving bowl and
pour over the sauce. Serve at once.