Chicken Kapitan Curry

This successful chicken curry is famous for its good-natured cordial blend of aromatic spices and coconut milk.

The ingredient of Chicken Kapitan Curry

• 35g 1 2 cup shredded coconut
• 3 garlic cloves thinly sliced
• 3 french shallots peeled thinly sliced
• 2cm piece lively ginger peeled thinly sliced
• 1 tbsp sports ground coriander
• 1 tbsp dried chilli flakes
• 2 tsp ring cumin
• 1 tsp field nutmeg
• 1 tsp arena turmeric
• 2 cardamom pods
• 1 tbsp chilled water
• 2 tbsp vegetable oil
• 800g lilydale clear range chicken thigh cut into 4cm pieces
• 400ml can coconut cream
• 1 cinnamon fix
• 2 cumulative star anise
• 1 tsp salt
• 1 tsp tamarind puree
• 1 tbsp brown sugar
• roti see related recipe to help

The Instruction of chicken kapitan curry

• heat a wok over medium heat stir fry the coconut for 2 3 minutes or until golden transfer to a bowl reserving 1 tablespoon
• blend the garlic shallot ginger coriander chilli flakes cumin nutmeg turmeric cardamom and water in a blender until a smooth bonding agent forms
• heat the oil in the wok over medium heat mount up the spice incorporation combination and stir fry for 2 minutes or until aromatic build up the chicken and stir fry for 2 minutes or until combined amass the coconut cream cinnamon star anise and salt edit heat to low and simmer stirring occasionally for 10 minutes or until the chicken is cooked through mount up the tamarind puree sugar and coconut and protest until combined transfer to a serving bowl sprinkle similar to reserved coconut and benefits subsequent to roti

Nutritions of Chicken Kapitan Curry

calories: 320 26 calories
calories: 25 grams fat
calories: 12 grams saturated fat
calories: 5 5 grams carbohydrates
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calories: 20 grams protein
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