Kari Kapitan

Poultry

Easy Level:

Cook Time:

Servings:

6

Richer, thicker and drier than the usual curries – this dark orange gravy brings about that delectable harmony of traditional Chinese and Malay flavours all into one hearty dish. However, regardless of how appetizing it is, curry may not be the most waist friendly option due to the frightening amounts of cream used.
So bring down those calories easily with greek yogurt! Coconut milk is commonly used to achieve that rich creamy texture in curries but consuming too much of it might ruin your weight loss regime. Without abandoning the classic creamy thick consistency, Farmers Union greek yogurt delivers that added bonus of essential proteins, calcium and vitamins. The subtle tanginess and sweet taste of greek yogurt blends well with the rich flavours of lemongrass and kaffir lime leaves.
Marinating with turmeric powder draws out the moisture from the chicken, making its meat wonderfully silky and succulent. After frying, take that crispy, juicy chicken thigh for a soak in the curry mixture and let that harmonious blend of flavours permeate right into the meat. Make sure to watch your mixture, keep it hydrated by adding extra water or tamarind paste to prevent your curry mixture from burning.
Simple and easy to prepare for large groups, pair this low-calorie chicken curry with steamed rice or naan bread. Let your taste buds set sail with this delightful aroma of spices, infused in the tangy flavours of curry.
#themeatmensg #simple #delicious #SimpleMadeDelicious #FarmersUnion #GreekYogurt

Ingredients

Adjust Servings
US / Metric
1.2 kg chicken thighs (cut into 2)
1.2 kg chicken thighs (cut into 2)
0.00
tsp
tsp
turmeric powder
0.00
tsp
tsp
turmeric powder
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
large
large
red onions (sliced)
0.00
large
large
red onions (sliced)
0.00
g
g
Farmers Union Greek Style Yogurt
0.00
g
g
Farmers Union Greek Style Yogurt
0.00
kaffir
kaffir
lime leaves
0.00
kaffir
kaffir
lime leaves
0.00
stalks
stalks
lemongrass
0.00
stalks
stalks
lemongrass
0.00
tbsp
tbsp
gula Melaka
0.00
tbsp
tbsp
gula Melaka
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tbsp
tbsp
crispy fried shallots
0.00
tbsp
tbsp
crispy fried shallots
0.00
sprigs
sprigs
mint leaves
0.00
sprigs
sprigs
mint leaves
0.00
g
g
milk
0.00
g
g
milk
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tbsp
tbsp
tamarind paste
0.00
tbsp
tbsp
tamarind paste
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
Oil for deep frying
Oil for deep frying

Steps

1

Marinate 1.2kg chicken thighs with 2 tsp turmeric powder and 1 tsp salt overnight.
Marinate 1.2kg chicken thighs with 2 tsp turmeric powder and 1 tsp salt overnight.
Mark as completed

2

Blend rempah ingredients into fine paste.
Blend rempah ingredients into fine paste.
Mark as completed

3

Blend 50g cashew and 50ml milk into a fine paste.
Blend 50g cashew and 50ml milk into a fine paste.
Mark as completed

4

Jullienne 3 kaffir lime leaves and bruise 2 lemongrass.
Jullienne 3 kaffir lime leaves and bruise 2 lemongrass.
Mark as completed

5

Mix 200ml water with ½ tbsp tamarind paste. Strain. Discard seed. Set aside.
Mix 200ml water with ½ tbsp tamarind paste. Strain. Discard seed. Set aside.
Mark as completed

6

Heat oil for deep frying. Fry marinated chicken thighs until golden brown. Drain and set aside.
Heat oil for deep frying. Fry marinated chicken thighs until golden brown. Drain and set aside.
Mark as completed

7

Heat 2 tbsp oil in a wok on medium heat. Fry 2 large red onions until soft.
Heat 2 tbsp oil in a wok on medium heat. Fry 2 large red onions until soft.
Mark as completed

8

Add blended rempah and 2 bruised lemongrass. Fry until oil separates from the rempah.
Add blended rempah and 2 bruised lemongrass. Fry until oil separates from the rempah.
Mark as completed

9

Add in the fried chicken along with 2 kaffir lime leaves. Pour in 200g Farmers Union Greek Style Yogurt, 200ml water tamarind mixture and cashew milk paste.
Add in the fried chicken along with 2 kaffir lime leaves. Pour in 200g Farmers Union Greek Style Yogurt, 200ml water tamarind mixture and cashew milk paste.
Mark as completed

10

Season with 1 tbsp Gula Melaka and 1 tsp salt. Cover and simmer until chicken is cooked, around 15 to 20 minutes
Season with 1 tbsp Gula Melaka and 1 tsp salt. Cover and simmer until chicken is cooked, around 15 to 20 minutes
Mark as completed

11

Stir in 3 julienned kaffir lime leaves and 3 tbsp crispy fried shallots before serving
Stir in 3 julienned kaffir lime leaves and 3 tbsp crispy fried shallots before serving
Mark as completed

12

Garnish with a sprinkling of crispy fried shallots and mint leaves.
Garnish with a sprinkling of crispy fried shallots and mint leaves.
Mark as completed

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