Chicken Curry

CHICKEN CURRY

Chicken curry is made easy with tender chicken, spices, and coconut milk in a thick and spicy curry sauce. Curry chicken is a delectable dish that is best served with steamed rice.

My favorite food is chicken curry. Today I’m going to provide a recipe for homemade curry chicken.

This simple and delicious dish results in delicate, fall-off-the-bone chicken drenched in a creamy, rich coconut curry chicken sauce. It’s delicious!

Although chicken curry originated in India, it is now widespread across Southeast Asia, including Malaysia, Indonesia, Singapore, Thailand, and Vietnam. It is also popular in England and the Caribbean.

While each recipe is unique, its fundamental tastes are nearly identical; it is prepared with spicy, creamy, and delectable coconut milk.

Today’s recipe is Chicken Curry Kapitan, a Malaysian “dry” curry. It’s a dry curry due to the thicker, less liquid curry sauce.

This recipe is a variation on an Indian chicken curry. Kapitan is the term used to refer to appointed Chinese leaders in Malaysia under Portuguese and Dutch colonialism. This recipe has a low-calorie count of 431 calories per serving.

INGREDIENTS:

• 2 tsp cooking oil
• 1 1/2 pound (0.6 kg) chicken thighs and/or breasts, boneless and sliced into pieces
• 2 lemongrass leaves, cut into 4-inch lengths and pounded into 6-8 pieces leaves of kaffir lime
• 1 cup milk de coco
• 1 tsp lime juice
• season with salt to taste

SPICE PASTE

• 1 1/2 inch galangal 
• 1/2 pound (0.2 kg) 5 shallots, peeled and sliced 1 inch (2 cm) ginger, peeled and sliced 6 candlenuts
• 1/2 inch (1cm) peeled and sliced fresh turmeric
• 1 tsp belacan (shrimp paste)

INSTRUCTIONS:

1. All Spice Paste components should be blended to an excellent paste.
2. Stir-fry the paste until fragrant or a thin oil film comes to the surface in a wok. Combine the chicken, lemongrass, and kaffir lime leaves in a medium bowl. Continue to stir and cook until the chicken is almost done. Add the coconut milk and cook, occasionally stirring, for 15-20 minutes over low heat. Combine the lime juice and salt in a small bowl. Serve immediately over steamed rice.