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Kari Kapitan

  • Difficulty

    super easy

  • Serves

    4

  • Preparation time

    15min

  • Total time

    45min

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Ingredients

  • lemongrass, white parts only, cut in strips
    3sprigs
  • galangal, cut in pieces
    20g
  • ginger, cut in pieces
    10g
  • shallots
    50g
  • garlic clove
    30g
  • onion, cut in pieces
    100g
  • cashew nuts
    6
  • dried chillies, cut in strips
    10g
  • oil
    50g
  • chicken leg, cut in pieces ( 7 cm)
    600g
  • tumeric powder
    1teaspoon
  • shrimp paste
    1tablespoon
  • water
    100g
  • coconut milk
    50g

Preparation

  • step 1

    Place lemongrass, galangal, ginger, shallots and garlic clove into mixing bowl.

  • step 2

    Add onion, cashew nuts, dried chillies into mixing bowl.

  • step 3

    Press control knob and chop 5 sec/speed 9. Scrape down sides of mixing bowl with scraper.

  • step 4

    Press control knob and chop 10 sec/speed 7. Scrape down sides of mixing bowl with scraper.

  • step 5

    Add oil into mixing bowl.

  • step 6

    Without measuting cup, press control knob and saute 5 mins/120°C/speed 2.

  • step 7

    Add chicken leg, tumeric powder and shrimp paste into mixing bowl.

  • step 8

    Without measuring cup, press control knob and cook 5 mins/120°C/reverse speed 2.

  • step 9

    Add water and coconut milk into mixing bowl.

  • step 10

    Place simmering basket to replace measuring cup to avoid splash, press control knob and cook 15 mins/120°C/reverse speed 2.

  • step 11

    Transfer into a plate and serving with rice.

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