I managed to borrow Australia Master Chef winner Adam Liaw's cookbook "Two Asian Kitchens" from our library. I quite like his cookbook and have already tried a few recipes from there.
Ayam Kapitan is not a dish I have eaten before but is quite well known in Malaysia. Loved the gravy. We mopped up the curry sauce with some freshly baked baquette.
1½ kg chicken pieces
1½ onion, finely sliced
1 Tbsp cooking oil
200ml coconut cream
¼ tsp salt
½ lime juice
2 lime leaves, to serve.
Spice Paste (grind together)
5 clove garlic
2½ cm ginger
2½ cm galangal
2½ cm fresh turmeric
2 stalk lemon grass (serai)
1 tsp belacan
3 red chilli
13g korean chilli powder or 4 dry red chilli
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.
1. Add more chilli if you prefer it spicier.
2. I have not reduced my gravy by much as we prefer to have heaps of gravy.
I have used the korean chilli powder as a substitute for dry chillis as I am a lazy cook. This chilli powder is pure chilli without additives.
Recipe : Two Asian Kitchens by AdamLiaw (adapted)