Nyonya Kari Chicken Kapitan

Since I was on a Nyonya high already, I couldn't go past this very famous chicken curry that you are bound to get from any good Malaysian eatery.  I think the locals could probably make this dish with their eyes closed and one hand tied behind their backs.  Well with both eyes open and both hands in operation I attempted a Gordon Ramsay version of this dish - not so Malaysian is he?  Put his on screen (a possibly off-screen in the kitchen) bad temper aside, I actually have much respect for Gordon (first name basis, 'cause we go way back..!) as a chef and businessman and I have followed a few of his recipes before and they have turned out superbly.  The term Kapitan was a name given to chiefs during the settlement days, early on in Malacca's history.  This kari dish may have been prepared especially for them or on occasions to honour the chiefs. So I figured "Ch(i)ef Ramsay's" dish seemed a worthy recipe to take on and adapt to my own.  The result was an exceptionally tasty curry with the right spiciness, sweetness and sourness that tasted really authentic.  

Ingredients

6 x chicken thighs, cut into small bite size pieces
3 tbsp x Light soy sauce
1 tbsp x Dark soy sauce
Pepper to season
2 tbsp x Cooking oil
2 x Onions, finely diced
1 440ml can x Coconut milk
1 heaped tbsp x Tamarind pulp, soaked in ½ cup of hot water
6 x Kaffir lime leaves, left whole, extra cut into fine strips for garnish
2 tbsp x Palm sugar, grated

For the rempah (paste)
4 x Red chillies (or more if desired), deseeded
2 x Lemongrass stalks, white part chopped
1 tbsp x grated Fresh turmeric, (or 1 tsp of Turmeric powder)
2 tbsp x grated Ginger
2 tbsp x grated Galangal
5 shallots, peeled and chopped

4 x Candlenuts, soaked in a little warm water
1 tsp x Cinnamon powder

1 tbsp x Belachan, (dry shrimp paste sold in blocks), dry roast in a pan for for a few minutes before use

Directions

Combine chicken pieces with the soy sauces and the pepper

Marinate in the fridge for about an hour

Place all ingredients of the rempah into a food processor and blend to a coarse paste

Squeeze the soaked tamarind pulp, retaining the juice, discard the skin and seeds and keep juice aside

Stir fry the chicken in batches until about three quarters cooked and reserve in a bowl

Cook the onions until they are translucent then add the rempah and fry for a further 2 minutes

Return the chicken to the wok and pour in the coconut milk, bring to a slight boil

Now add the tamarind juice, lime leaves and sugar

Lower heat and allow to simmer, uncovered, for about 30 minutes, stirring frequently to avoid burning

Garnish with finely sliced lime leaves and serve with rice or crispy roti canai

Kam Heong Chicken...Golden Fragrant deliciousness

There's nothing like the feeling of accomplishment, for a foodie, when you have tasted a dish at a restaurant and been able to replicate back in your own kitchen.  This was definitely the case for Kam Heong Chicken, a Little Nyonya specialty that I had ordered and tasted for the first time some weeks back in Docklands.  This dish really explodes as a fusion of Chinese, Malay and Indian flavours - which is the very foundation of the Peranakan settlers to the straits of Malacca, who are credited with the creation of Nyonya cuisine.

Kam Heong translates to "golden fragrant", and this in itself sums this dish right up as it went down a treat, deliciously, and definitely had a very inviting aroma that made you feel you were right in the thick of it...Malacca that is!

The paste base for Kam Heong is surprisingly simple to make and I recommend bottling some away in the fridge, to use with other proteins like fish or even tofu.

Ingredients, to serve 4

4 x Chicken thigh fillets, skinned and cut into three portions

Oil for shallow frying

Marinade

1 x Egg white

2 tsp x Light soy sauce

2 tsp x Oyster sauce

2 tsp x Sesame oil

1 tbsp x Shao Xing wine

2 tbsp x Cornflour

Sauce

3 tbsp x Cooking oil

100g x Dried prawns, soaked in hot water for 20 minutes, then rinsed and drained

6 x Shallots, diced finely

4 x Garlic cloves, chopped finely

4-5 sprigs x Curry leaves, picked

4 x Red Chilli, chopped (deseed if you prefer a milder dish)

4 tbsp x Curry powder (I use a Malaysian meat curry powder which is more fragrant)

6 tbsp x Oyster sauce

2 tbsp x Light soy

1 tbsp x Dark soy 

2 tsp x Sugar

100ml water, plus extra to liquify

Directions

Combine all marinade ingredients, except the cornflour, with the chicken pieces

Allow to stand in the fridge for at least an hour

Dust in the cornflour and mix through with a spoon

Heat enough oil in a large frypan for shallow frying

Fry chicken in batches on each side for 3 minutes then again for a final minute

Set aside to stand while you prepare the sauce

To make the sauce heat the oil in a wok and add the prawns garlic and shallots

Saute for 2 minutes then add the curry leaves and chilli, fry for a further 2 minutes

Add the curry powder and stir through to lightly toast, do not allow to burn

 Combine the oyster and soy sauces with the sugar and stir into the dry ingredients

Pour in the water a little at a time mixing to combine

Taste the sauce and adjust for sweetness or saltiness

At this point you can remove about a third of the sauce and bottle it for another dish

Use a little extra water to bring the sauce to a thick consistency and a slow boil

Add the cooked chicken to the sauce folding through to coat and combine

Allow the chicken to heat through for about 4 minutes 

Serve with steamed rice and cucumber slices