Healthy Eating
How To Make An Amazing Chicken Curry (Delicious Recipe) Dr. Rupy Aujla
Date: 2024-04-28 12:00:27
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In this sixth episode of Healthy Travels with Dr Rupy in Penang, we’re trying Kapitans Chicken Curry!
We headed here to try authentic curry mee and prawn mee, before experiencing Kapitans Curry at Angel Community Cafe
https://www.tripadvisor.co.uk/Restaurant_Review-g1440256-d7214080-Reviews-Genting_cafe-Gelugor_Penang_Island_Penang.html
https://www.facebook.com/angelcommunitycare/
Serves 6
700-800g Chicken thighs and drumsticks
salt and pepper
2 tsp turmeric
For the Kapitan chicken paste:
3 dried chillies, soaked in water
100ml water
2 tbsp shrimp paste
4 candlenuts (optional)
5cm piece, fresh turmeric
5cm piece, galangal
8 cloves garlic
3 red chillies
3 small red shallots, chopped
1 red shallot, finely sliced
2 tbsp oil
4 lime leaves
1 lemongrass stick
2 tsp table sugar
1 can of light coconut milk
30mls lime juice
Prepare the Kapitan curry paste by blending all the ingredients together in a blender until smooth
Cook the shallots in oil in a large saucepan on medium heat until brown and crispy.
Set aside onto a plate.
Add the Kapitan Curry Paste to the same pan and cook for 3 to 4 minutes until the ingredients cook through. Add a splash of water.
Add the lime leaves. lemongrass and chicken pieces to the paste.
Add salt and sugar and cook for 15 minutes
Add the coconut milk, lime juice and serve
Fried Jicama and shredded Cuttlefish
1 small shallot, finely diced
3 tbsp neutral oil
200g pork, minced (or tofu/tempeh)
200g shrimp/prawns, minced
400g jicama (or swede, white sweet potato), grated
200g carrot, grated
100g red onion, grated or finely chopped
100g dried mushrooms, rehydrated in water (save the water)
100g cuttlefish (use squid instead if needed), shredded
2 tsp sugar
1 tsp salt
1 white pepper
1 chicken stock cube, crumble
1 tbsp dark soy sauce
1 tbsp light soy sauce
Lettuce, leaves broken into cups
sambal
Toss the red onion in oil for 5 minutes until slightly coloured
Add the park and prawn mince and stir for a minute
Then all all your vegetables and fry, constantly turning with a spatula
Cook the vegetables for 15 minutes and add the cuttle fish, seasoning and soy sauces
Cook until dark and sweet and serve in lettuce cups with sambal or chilli paste
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