The Best Chicken Curry From Malaysia!

Chicken curry kapitan, a rich flavor curry that is mellowed out with that soothing coconut milk and that will comfort your heart as you eat it every day. Hey guys, welcome to Flavor Fridays. My name's Ryan and today we're gonna make chicken kapitan. So it is a chicken curry and before we start that, we need to first marinate our beautiful chicken thigh. Just cut it in big chunks. I, depending on the size of a chicken, ideally I just cut it in half or in thirds, like that. Once you finish chopping up your chicken thigh, you wanna marinate it with turmeric. So this is around a tablespoon to two and your salt. Once you add that in, you wanna caress it with your hand, nice and slowly, just massage it in so that all your chicken starts to turn slightly orangey color. The marination is to make the chicken more of a orange color and it deepens the flavor as you cook it for longer. And that's it. And you will rest this for at least 30 minutes or if you want, leave it overnight and it will taste beautiful and succulent. Once you've marinated your chicken, now it's time to make your curry paste. So what you wanna do is fry off that balcon shrimp paste, nice and toasty for a good five minutes on a medium heat. After you toasted your balcon shrimp paste, what you wanna do is roughly chop your beautiful curry paste. So that is chilies, lemongrass, a little bit of galangal, turmeric, shallots, and also your candle nuts. Once you've got that all ready, you wanna put them all in a beautiful blender and that way you can blitz it to a curry paste. But make sure you gradually add some vegetable oil so that it combines and together to form into a paste. If you don't do that, then it will not blitz nice and fine. So once you make your curry paste, it's time to cook the chicken kapitan. So first things first, what you wanna do is add a heap tablespoon of oil and you wanna fry off your kaffir lime leaves. That's gonna accentuate the flavor. Make sure you take the stem of the leaf out because that gives it that bitter flavor. So we don't want that when we're cooking our curry. So just the leaves, just peel it off is fine. Now my heat is around a medium high heat. If it's too high, you will burn the curry paste and if it's too low, you're not gonna cook it through. So make sure you have enough heat to cook your curry paste. Once you fried your kaffir lime leaves, time to add your paste. You don't wanna fry your curry paste for too long because vegetable oil will have a high smoking point so it will burn your paste. So just fry it for a good two to three minutes and then add your onions in to reduce the temperature of your pan. All right. Now you wanna add your sliced onions. Make sure you cook your onion translucent and that way your curry paste and your onion can be fully incorporated together to form a lovely paste and it will be nice and sweet but also aromatic at the same time. You know, I like to sing when I'm cooking and one day I was singing in my kitchen. My singing is really bad. Singing, every breath you take. Like every breath you take and then in the end I just heard like a little giggle like, what the? Oh my God, I embarrassed myself. So once your onion is translucent, probably about five to 10 minutes, just keep a check through it. You wanna add half of this coconut milk in. Actually this coconut milk is the coconut oil and the fat from the top of the can. So never shake your can and you wanna use that fat to cook it. So just add half of it in for now. Once you add it in, you can start scraping the bottom and these are all delicious flavor that you've cooked out from the curry paste and the onion. So once your curry paste is nicely cooked with the onions and a little bit of that coconut milk, what you wanna do is put your chicken in. You wanna cook this around a good 10 minutes. It doesn't have to be fully cooked yet because the liquid itself, afterwards we're gonna cook that through and that will make sure the chicken is fully cooked. So once your chicken has been cooked for a good 10 minutes, what you wanna do is add your water in. The amount of water you wanna add in is approximately 500 mils, but a good indication is until it's topped. So if your chicken is nicely covered with water, that's a good indication to make your curry nice and flavorful. And what you wanna add last is this beautiful potato that I chopped for you guys and you wanna add it in now. Bring it up to a boil and then turn it down to a simmer for a good 30 minutes and then your curry will be done. So after you simmer for 30 minutes, it's gonna look something like this. So it's nice and stew-like. And now what we need to do is add a little bit of salt to give it that extra kick. So I would say just a pinch of salt, mix that a little, and of course, have a taste. Ooh, that is good. So now once you're happy with the flavor, we can start the plating. So you want a little bit of the chicken, the potato, but most of all, a little bit of that curry sauce. And once you're done, what you wanna do is cover some coconut milk around it to make it nice and beautiful. Get that color contrast going. And then with chicken curry kapitan, it needs a little bit of tang. So what you want is a little bit of lime juice just on the top to give it that nice acidity. So this is my version of chicken curry kapitan and it's time to taste. Mm, mm, it's a hearty dish. Potato is so creamy because you've been cooking that for so long, for a good 30 minutes. The chicken is nice and juicy, packed with that curry flavor, and the coconut milk just mellows the spiciness so it just creates that nice soothing taste to your palate. Thank you for watching Flavor Fridays. Hope you enjoyed this beautiful recipe that I made, very delicious curry. And let us know down below what curry would you like us to cook next time. And of course, see you next time.