How To Cook Kari Ayam Kapitan (Nyonya Curry Chicken)
Course: Entree
Cuisine: Malaysian, Peranakan
Prep Time: 20 minutesminutes
Cook Time: 50 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Servings: 6servings
Author: Marvellina
Make this absolutely delicious, rich, and super aromatic Nyonya/Peranakan style chicken curry that you will want to make over and over again. It tastes even better the next day.
3stalkslemongrass(white parts), save the green parts for cooking later
1inchturmeric rootor use 2 tsp turmeric powder
2inchgalangal rootor use 1 Tbsp galangal powder
1inchginger root
8clovesgarlic
1largeonion (quartered)or use 10 shallots
100grfresh red chiliesabout 3.5 oz. I use red jalapeno peppers
10dried red chilies
Instructions
Marinate the chicken:
Place the chicken in a large bowl. Add turmeric powder. Small pinch of salt and 1 Tbsp of oil. Let them marinate for at least 30 minutes or overnight if you have the time
Brown the chicken if you like (optional step):
If you don't mind the extra step, you can brown the marinated chicken pieces on a pan until the skin is golden brown on both sides, but not cooked through yet
I actually put the chicken drumsticks in the oven to broil it on low to brown the skin. I feel like it's faster that way :)
Prepare the spice paste:
Soak the dried chili in warm water for about 10-15 minutes or until softened. Put all ingredients for spice paste in a food processor or blender and blend into a paste. The oil will help the blending process
Cooking on the stove:
Preheat 2 Tbsp of oil. Pour the blended spice in a wok and stir fry over medium heat. Saute for about 1 minute then add kaffir lime leaves, shrimp paste, tamarind extract, green part of lemongrass stalks that we didn't blend earlier. Continue to stir fry until the spice is aromatic and the oil starts to separate from the spice, about 5 minutes
Add coconut milk and water. Add the chicken pieces and seasonings and bring it to a boil and then lower the heat to simmer uncovered until the chicken pieces are cooked through, about 30-40 minutes (depending on the size of the chicken). 10 minutes before end of cooking time, I added potato pieces that I quartered. If you cut them smaller, you probably only need 5 minutes to cook them. Have a final taste and add more salt and/or sugar if necessary. The taste should be savory, slightly spicy, with hint of sweetness and tartness
Cooking with Instant Pot:
Press saute on Instant Pot. When it's "hot", add 2 Tbsp of cooking oil. Pour the blended spice in a wok and stir fry over medium heat. Saute for about 1 minute then add kaffir lime leaves, shrimp paste, tamarind extract, lemongrass stalks (the upper green parts that we didn't blend earlier). Continue to stir fry until the spice is aromatic and the oil starts to separate from the spice, about 5 minutes
Add coconut milk and water. Scrape the bottom of the pot to make sure nothing gets stuck at the bottom of the pot as it might trigger "burn" alert by IP. Put the chicken pieces and seasonings in. Close the lid. Turn steam release valve to "sealing". Press "pressure cooker" and make sure it's on high pressure. Set timer to 15 minutes. Wait 5 minutes and then release pressure
You will end up with more liquid when you cook with IP because not much liquid evaporates. I remove the cooked chicken pieces to a plate and will continue to reduce the sauce. Press saute again to bring it back to simmer and reduce the sauce. Make sure to stir every now and then to prevent anything catches on the bottom of the pot. Add potatoes in and cook until they are soft but not mushy. When the sauce is thick enough for you, turn saute off and add chicken pieces back in or transfer out to another pot for serving