Chicken Kapitan

🛒 Ingredients

• Chicken thigh, boneless, skinless 150 g · 250 kcal
• Coconut milk, full fat 50 g · 85 kcal
• Shallots 25 g · 18 kcal
• Garlic cloves 5 g · 7 kcal
• Fresh ginger 7 g · 6 kcal
• Fresh galangal 5 g · 2 kcal
• Lemongrass stalk 7 g · 8 kcal
• Dried red chilies, rehydrated 5 g · 2 kcal
• Candlenuts 5 g · 35 kcal
• Turmeric powder 1 g · 3 kcal
• Belacan (shrimp paste) 2 g · 2 kcal
• Tamarind paste 5 g · 12 kcal
• Kaffir lime leaves 2 g · 0 kcal
• Cooking oil 7 g · 63 kcal
• Palm sugar 4 g · 15 kcal
• Water 112 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the spice paste (rempah): Blend rehydrated chilies, shallots, garlic, ginger, galangal, lemongrass (white part), candlenuts, and belacan until a smooth paste forms.
2. Heat cooking oil in a large pot or wok over medium heat. Add the spice paste and sauté for 8-10 minutes until very fragrant and the oil separates.
3. Add the chicken pieces to the pot and stir well to coat with the rempah. Cook for 5-7 minutes until the chicken is lightly browned.
4. Pour in the coconut milk, tamarind paste, palm sugar, and kaffir lime leaves. Bring to a gentle simmer, then reduce heat to low.
5. Cover and simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your desired consistency. Adjust seasoning with salt if needed.
6. Serve hot, garnished with fresh kaffir lime leaves or chopped cilantro, traditionally with steamed rice.