Aye-Aye Kapitan' Chicken Curry
A classic chicken curry popularized by the Peranakan community.
Good to Know
Instead of coconut milk, evaporated milk or yogurt serves as a great substitute for dishing out healthier and tastier curries.
|500 g||chicken fillet|
|2 tablespoons||kaffir lime juice|
|2 tablespoons||corn oil|
|2 stalks||lemongrass, blended|
|5||red chillies, blended|
|4 cloves||garlic, blended|
|½ cm||turmeric, blended|
|3||candle nuts, blended|
|1 teaspoon||shrimp paste, blended|
|135 g||NESTLÉ Greek Yogurt Natural|
|1 cube||MAGGI® Chicken Stock Cube|
|1||green chilli, thinly sliced|
|1||tomato, cut into wedges|
|1||yellow onion, diced|
- Firstly, blend the lemongrass, red chillies, garlic, turmeric, candlenuts, shallots and shrimp paste together in a blender.
- When it forms into a fine paste, pour into a wok and sauté until fragrant.
- Next, add in the NESTLÉ Greek Yogurt Natural, MAGGI® Chicken Stock Cube, green chilli, tomato, yellow onion, water and chicken fillet. Stir well and let it simmer for 15 minutes.
- When it starts bubbling away, pour in the kaffir lime juice and continue stirring for another 1 minute.
- The curry is ready to be served when the chicken is cooked thoroughly and turns tender.
- Besides rice, the Chicken Curry 'Kapitan' also goes perfectly well with Pulut Kuning or even Roti Jala. Make sure you give it a try!