Ayam Kapitan Recipe

INGREDIENTS:

• 
  
• 1½ kg chicken pieces (marinated with turmeric and salt for 6 hours)
• 1½ onion, finely sliced
• 1 tbsp cooking oil
• 200ml coconut cream
• 100ml water
• ¼ tsp salt
• ½ lime juice
• 3 lime leaves, julienned

Spice Paste:

• 2 red onions
• 15 shallots
• 5 dried red chilli (soaked until softened)
• 3 clove garlic
• thumb-sized ginger
• thumb-sized galangal
• thumb-sized fresh turmeric
• 1 piece of dried tamarind
• 5 candlenuts (can be substituted with cashew nuts – double the quantity of the candlenuts)
• 2 stalks lemon grass
• 1 tsp toasted belacan

INSTRUCTIONS:

1. Heat oil in wok and fry spice paste for 5-6 minutes (medium heat) or until paste is fragrant and volume has reduced by about one-third.
2. Add the sliced onions and chicken. Fry for a further 2 minutes until the onions are soft.
3. Add in the coconut cream and water. Bring to a boil. Cover and cook over low heat until chicken is cooked. If you want to reduce the sauce, remove cover and simmer for a further 5 minutes.
4. Season with salt and sugar to taste. Stir in lime juice. Garnish with lime leaves and serve with rice or roti.

Source: Vi Vian's Food Blog