Ayam Kapitan ~ Spicy Kapitan Chicken

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.

Spice Paste (grind together)
1 onion
5 clove garlic
2½ cm ginger
2½ cm galangal
2½ cm fresh turmeric
5 candlenuts
2 stalk lemon grass (serai)
1 tsp belacan
3 red chilli
13g korean chilli powder or 4 dry red chilli

Method:
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.

Note :
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.

Tip :
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)