Chicken kapitan

  

Chicken kapsah
 
  • 1 KG CHICKEN LEGS, cut in two
  • 1 ONION, chopped
  • 1 CUP COCONUT MILK
  • 1 TBSP SHRIMP PASTE
  • 1 TBSP RED CURRY PASTE
  • 2 STALKS LEMON GRASS, chopped
  • 1 TSP TURMERIC
  • BUNCH OF GREEN ONIONS, chopped
    •
 
  • 500 GRAM CHICKEN BREAST, cubed
  • 1 ONION, chopped
  • 4 TOMATOES, chopped
  • 2 CLOVES GARLIC, chopped
  • 5 CARDAMOM PODS, split open and use inside seed
  • 1 TSP CINNAMON POWDER
  • 50 GRAM RAISINS
  • 50 GRAM ALMONDS, chopped
  • 2 CUPS RICE
  • 2 EGGS, hard boiled and sliced
    •

Stir fry the onion 2 minutes; add the shrimp paste, the curry paste and the turmeric and stir fry 2 minutes more. Put the chicken in and fry until it is brown on all sides. Add the coconut milk, the lemon grass, the green onion and salt to taste and bring to the boil. Simmer for 20 minutes. Increase the heat and boil until the sauce becomes thick.

Stir fry the onion and the garlic 3 minutes; add the chicken and stir fry 5 minutes more. Add the tomatoes and pepper and salt to taste and fry 5 minutes. Add 4 cups of water, the rice, raisins, cinnamon powder and cardamom, bring to the boil and simmer for 20 minutes. Put the rice on a big plate, sprinkle with almonds and decorate with eggs.

23 September is Al Yaom Al Watany or Unification Day in Saudi Arabia. The tribes were unified in 1932. Click on culinary calendar for more links between cooking and celebrations.



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