Nyonya Curry Kapitan

The word “Kapitan” refers to Captain. The story has it that chicken curry Kapitan was prepared by cooks to serve to the Captains during Western colonization in Malaysia, hence the name curry Kapitan. Curry Kapitan has a thicker gravy compared to other curry dishes.

Ingredients

2 whole chicken legs , skin removed
2 whole Dried chillies (more if spicy is preferred)
4 cloves garlic
1 whole red onion, peeled
1 inch ginger, peeled
½ inch galangal, peeled
2 stalks lemongrass (tops removed)
2 pieces candlenut
¼ cup water
1 cup coconut milk
3 tbsp tamarind juice (or lime juice)
3 pieces kefir lime leaves
1 tbsp Turmeric
Salt 1 tbsp

Needed kitchenware

Blender or food processor

Instructions

Marinate chicken with 1 tbsp turmeric powder and 1 tbsp salt. Set aside

Blend chillies, garlic, onion, ginger, galangal, lemongrass, candlenut and water.

Put blended ingredients into a pot on medium heat. Stir until softened.

Add in coconut milk and stir to incorporate. Bring to a boil.

Then add chicken, tamarind juice and kefir lime leaves.

Cook covered on low heat for 25 minutes.

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Tip

Candle nuts can be substituted with macadamia nuts or omitted. Also, chicken filets can be used instead of chicken legs.

Cost-saving tips

Halal Friendly

Kosher Friendly

Abbi

Head Chef