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

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Method:

1. 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.

2. Stir in the spices and fry for 5 minutes, stirring constantly. If the mixture becomes too dry, add a spoonful or two of water.

3. 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.

4. Cover, reduce the heat to low and simmer the curry for 45 minutes to 1 hour, or until the chicken is cooked through.

5. Transfer the chicken pieces to a serving bowl and pour over the sauce. Serve at once.