Name: Chicken Curry Kapitan recipe by Smita Chandra at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Boneless skinless chicken thighs cut into pieces - 450 gms; 3 tbsp - oil; Salt to taste; 2 tbsp - curry powder; For the spice paste: 1 - inch piece ginger; 1 stalk lemongrass; 4 cloves - garlic; 1 to 2 inch piece - fresh turmeric; 1/4 cup - chopped red onion; 2 dried - red chilies; 2 fresh - red chilies; Macadamia nuts - 6; Brown sugar - 1 tsp; lime juice - 1 tsp; For the curry: Medium onion chopped - 1; water - 1/2 cup; prepared spice paste - 1/2 cup; Coconut milk - 1/2 cup; boiled eggs - 3; lime leaves - 2 (slivered); 2 tbsp - Chopped fresh coriander

Ingredients Serving: 4

Boneless skinless chicken thighs cut into pieces - 450 gms
3 tbsp - oil
Salt to taste
2 tbsp - curry powder
For the spice paste: 1 - inch piece ginger
1 stalk lemongrass
4 cloves - garlic
1 to 2 inch piece - fresh turmeric
1/4 cup - chopped red onion
2 dried - red chilies
2 fresh - red chilies
Macadamia nuts - 6
Brown sugar - 1 tsp
lime juice - 1 tsp
For the curry: Medium onion chopped - 1
water - 1/2 cup
prepared spice paste - 1/2 cup
Coconut milk - 1/2 cup
boiled eggs - 3
lime leaves - 2 (slivered)
2 tbsp - Chopped fresh coriander

Instructions

Combine chicken with salt, 1 tbsp of oil and curry powder in large bowl. Mix well, cover and refrigerate 15 minutes or longer.
Make the spice paste: Blend all the spice ingredients together in a blender until smooth. Add a couple of tablespoons of water if necessary. Transfer to a bowl and set aside.
For the curry: Warm 2 tbsp oil in a deep non stick skillet over a medium heat. Add onions, cook until lightly brown (I took about 5-7 minutes).
Add in the marinated chicken, Cook until brown (It took me 5 minutes). Add 1/2 cup of the prepared spice paste, fry another 2 minutes.
Add coconut milk and water, salt and lime leaves. Mix well, cover and let it come to a boil. Reduce the heat to low and cook for 15 minutes.
Meanwhile, Cut in half 2 of the 3 eggs and coarsely grate the third egg.
Add the halved eggs in to the curry and cook another 15 minutes until chicken turns tender and the gravy has thickened. Fold in chopped fresh coriander.
Transfer to a serving bowl, garnish with the grated egg.

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