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.
Ingredients:
1½ kg chicken pieces
1½ onion, finely sliced
1 Tbsp cooking oil
200ml coconut cream
100ml water
¼ tsp salt
½ lime juice
2 lime leaves, to serve.
