Chicken in Spicy Coconut Milk

Name: Chicken in Spicy Coconut Milk (Ayam Kapitan)
Cuisine: Malaysian
Ingredients: Onions 2, peeled; Shallots 15, peeled; Lemongrass 3 stalks, finely sliced; Galangal 1-cm (½-in) knob, peeled; Ginger 1-cm (½-in) knob, peeled; Vegetable oil 4 Tbsp; Chicken 1, about 1.5 kg (3 lb 4½ oz), cut into 12 pieces; Kaffir lime leaves 3, shredded; Turmeric 1-cm (½-in) knob, peeled; Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 1 grated coconut and 500 ml (16 fl oz / 2 cups) water; Garlic 4 cloves, peeled; Tamarind juice 125 ml (4 fl oz / ½ cup), made from 1 Tbsp tamarind pulp mixed with 125 ml (4 fl oz / ½ cup) water and strained; Dried chillies 20, seeded, soaked in water and drained; Salt to taste

Ayam Kapitan

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 4 Tbsp
Chicken 1, about 1.5 kg (3

Asia
Malaysia
Stew
Main course
Gluten-free
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok and sauté the spice paste over medium heat until fragrant. Add the chicken, stir well and cook, covered, for about 15 minutes.
Stir in the coconut milk and bring to a simmer, then add tamarind juice.
Season with salt and cook until the gravy is sl