Umi sharing a Nyonya Peranakan dish Kari Kapitan.
Here's the recipe:
1 kg. chicken
1 cup water
Boiled the chicken and keep the stock for later usage.
20 pcs, dried red chillies ( remove seed and boil)
1 tsp shrimp paste (belacan)
Pound or use food processor to make the paste
5 psc candlenut or buah keras (pound/grind)
1/2 in. fresh tumeric (pound/grind)
3 pcs lemon grass
1 big onion
5 cloves garlic
Pound or use food processor, lemon grass,onion and garlic.
1/2 cup oil for frying
200 ml coconut milk
salt to taste
1) Heat oil in a wok or pot, fry the pounded spices and chilly paste. Fry for few minutes until aromatic and the oil separates.
2) Add the chicken and the stock.If you want the gravy to be thick reduce the stock from 1 cup to half or 1/4 cup.Simmer over slow fire for 10 minutes.
3) After 10 minutes, stir the kari and add in the coconut milk and salt to taste. Let it simmer for another 15 minutes over slow fire.
4) Ready to serve.