Kari Ayam Kapitan Eurasia (eurasian Chicken Kapitan Curry)

Kari Ayam Kapitan Eurasia, also known as Eurasian Chicken Kapitan Curry, is a flavorful and aromatic dish that combines the rich flavors of Eurasian and Malaysian cuisine. This dish is a perfect blend of spices, coconut milk, and tender chicken, creating a mouthwatering and comforting meal.

Gluten Free Dairy Free Curry Eurasian Chicken Malaysian
Kari Ayam Kapitan Eurasia (eurasian Chicken Kapitan Curry)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 1-inch ginger, grated
  • 3 lemongrass stalks, bruised
  • 4 kaffir lime leaves
  • 1 can (400ml) coconut milk
  • 2 tablespoons vegetable oil
  • 1 tablespoon tamarind paste
  • 1 tablespoon sugar
  • Salt to taste

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions, garlic, and ginger. Sauté until fragrant.
  2. Add the chicken pieces to the pot and cook until they are no longer pink on the outside.
  3. Pour in the coconut milk, tamarind paste, kaffir lime leaves, lemongrass, sugar, and salt. Stir well to combine.
  4. Simmer the curry on low heat for 45-50 minutes, or until the chicken is tender and the flavors have melded together.
  5. Adjust the seasoning with more salt or sugar if needed. Serve the Kari Ayam Kapitan hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Serving bowls Plates Saucepan Measuring spoons

Serving suggestions

Serving suggestions: Enjoy the Kari Ayam Kapitan with a side of steamed jasmine rice and a refreshing cucumber salad.

Tips & tricks

Tips: For an extra kick of heat, add chopped red chilies or a spoonful of chili paste to the curry.

Cost

$15