This is my favorite curry to eat with roti!
Ingredients:
Kapitan paste
- Shallot (60gm)
- Red chili (60gm, or 5 pieces of Vietnamese chili for spice)
- Turmeric (15gm, if not fresh dry roasted is okay, or 20g of ginger)
- Lemongrass (1)
- Candlenut (15gm; optional, can sub macadamia nuts)
- Garlic (15gm)
- Belacan (8gm, if more add more lemongrass to balance)
- Galangal (30gm)
Curry
- Chicken whole leg (2)
- Coconut milk (200gm)
- Kaffir lime leaves, sliced thin (topping, optional)
- Salt (as needed)
- Sugar (as needed)
Directions:
- Toast the belacan in a wok over low to medium heat until it dries out, becomes brittle, and lightens in color, which can take around 3–5 minutes
- Cut all the paste ingredients into small size and blend in the blender with oil to form a smooth paste
- Heat up wok on high heat, saute the paste a bit then lower heat to low until the oil seperates and the paste curdles (aka “pecah minyak”)
- Add in the chicken and 1/2 tsp salt and sugar and keep stirring for a while to not let the paste burn
- Add in coconut milk (and small amount of water together, optional)
- Simmer for 20-30 minutes until the chicken is soft
- Sprinkle with kaffir lime leaves
- Serve!