I served this curry with yellow tumeric glutinous rice or what we locals would call "nasi kunyit". The word "nasi" means rice and "kunyit" means tumeric. This rice dish is also another accompanient for curry based recipes and served during special occassions. Although this is my first time cooking Curry Kapitan and Tumeric Glutinous Rice, I was totally surprised as to how well both dishes came out. The curry was extremely delicious and frangrant, with a hint of lime leaves mingled with the spices. The rice was indeed a great pairing with this curry.
Curry Kapitan with Yellow Tumeric Glutinous Rice
Chicken Curry Kapitan
1 whole medium sized chicken (750g) cut into 16 pieces
3 lemon grass (use only the white part), sliced finely **
1 1/2 inch galangal **
226g of fresh red chili (seeded and sliced) – 226g **
8 small shallots (sliced) **
1 inch ginger **
6 candlenuts (soaked in warm water) **
1/2 inch fresh turmeric **
1/2 teaspoon belacan (fermented shrimp paste) **
1 cup coconut milk
8 pieces kaffir lime leaves, sliced thinly
1 tablespoon lime juice
Salt to taste
** Ingredients to be finely grounded
1) Blend all spices to a very fine paste.
2) Heat up some cooking oil in a work and stir-fry paste until aromatic or a thin layer of oil rises to the top.
3) Add chicken and continue stirring until it’s almost cooked.
4) Add the coconut milk and continue to simmer for another 15-20 minutes, over low heat.
5) Add salt to taste and serve hot.
Yellow Tumeric Glutinous Rice (Nasi Kunyit)
500g glutinous rice
1 1/2 tbsp turmeric powder
2 pieces dried tamarind skin (asam keping) or 1 tbsp lime juice
1 grated coconut (or packet coconut cream)
1 tsp salt
20 white peppercorns
2 pandan leaves, knotted
1) Wash and soak glutinous rice in clean water. Add turmeric powder and dried tamarind skin or lime juice and set aside overnight.
2) Add 3 tbsp water to the grated coconut to squeeze out thick coconut milk. Add just enough water and squeeze out thin coconut milk. Put rice in a steaming tray and add thin coconut milk to cover the rice. Mix in peppercorns and add pandan leaves.
3) Steam rice over high heat until nearly cooked for 20 minutes. Combine salt with thick coconut milk. Remove rice from steamer. Stir in thick coconut milk and continue to steam for another 8 to 10 minutes. Serve warm with the curry.