This curry has a special place in my heart. It was my first ever attempt at cooking a new dish from a recipe book. It turned out quiet well and is now a firm family favorite.
Kari Kapitan is another great Nyonya dish and it is served with plain white rice. I took this recipe from the book At Home with Amy Beh. Amy Beh is one of my favorite chefs and I always look out for her recipes which appear every Tuesday in The Star.
One tip that I have for you is always be generous with the spice paste ingredients. It is the spice paste (rempah) that makes or breaks this dish. Also don't stinge with the oil when you saute the spice paste or else you will not get good results.
Kari Kapitan (adapted from At Home with Amy Beh)
Ingredients :
- 4 chicken legs cut into 8 pieces
- 1 packet santan (200ml)
- salt and sugar to taste
- lime juice from one lime
- oil for frying
Spice Paste Ingredients :
- 4 dried chillies, soaked
- 4 fresh chillies soaked
- 20 shallots
- 5 cloves garlic
- 3 stalks lemongrass
- 1 inch tumeric
- 5 candlenuts (buah keras)
- 1 heaped tablespoon belacan granules
Method :
1. Blend spice paste ingredients.
2. Heat oil in a wok and saute spice paste until aromatic and oil rises on top. If you find the spice paste is too dry, add a bit of coconut milk.
3. Add chicken and mix until chicken is covered with spice paste.
4. Pour coconut milk into the wok and simmer over low fire until chicken is cooked and tender
5. Taste and add sugar and salt to taste.
6. Serve with white rice, roti jala or bread.
Note : I did not dilute the santan because from experience, the chicken will bleed water. I want my curry to be thick and not runny.
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| Serve with white rice and Acar Nyonya. |
Oh my, looking at the chicken it just makes me go so hungry! I have made Ayam Kapitan not too long ago and that was my first attempt too! There are a lot of different version of cooking Kapitan. Yes, I always on the lookout for recipes in the Star Publication too.
ReplyDeleteHi Mel, this version is so good that I haven't tried the others. Perhaps I'll your version soon :)
DeleteYes, I prefer curry thick too. My Malay friends said mine did not look like their curry. Well, I like it that way. Yours look really very good as well. These days, I use evaporated milk as they say santan isn't too healthy. Very nice too.
ReplyDeleteEvaporated milk is pretty good too. That's what my Mum uses in her curries.
Deleterice with chicken curry looks awesome.. inviting click :)
ReplyDeleteThank you!
DeleteHi Phong Hong,
ReplyDeleteKari kapitan Looks Delicious !!!
Neat presentation :))
Keep on Dear....
www.southindiafoodrecipes.blogspot.in
Thank you, Punitha!
DeleteDear, how does it different with normal chicken curry. Looks so delicious.
ReplyDeleteAzie, it does not have curry leaves and also not using the usual jintan-jintan. Also tak ada ginger. Give it a try, it is quite a delicious curry.
DeleteFirst time here. you share lovely recipes. The chicken curry looks great. do visit my space when you find time
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Hi Swasthi, thanks for visiting my blog. I will definitely visit you later today.
DeleteKapitan chicken is my fav dish. Mark down this recipe. Somehow, I can't find belachan granules, so I think I just use the paste loh. I have been having sorethroat for a month now, keeps coming back. Looks like I really need to sleep early! Keep this recipe for a special occasion, may be cook to share with my Malaysian friends here! You are a curry master, next time must drop by here to look for other curry recipes, hahaha!
ReplyDeleteHi Jessie, drink lots of water. And avoid curry for the time being, heaty lah! Hah! Hah! Hah! No lah, not master yet. Maybe in a few years time :)
DeleteI have this book too but have yet to try out any recipe from the book. There are many version of curry kapitan, some adding more spices than this recipe. I need to find one day to up curry kapitan.
ReplyDeleteSonia, so far I only try one recipe from the book. Must make effort to try the others.
DeleteI dislike runny/watery curries .... curry flavored water :p
ReplyDeleteThis is so mouth-watering and with your acar .... I WANT!!!!
Haven't had a good kari kapitan for a long time. I definitely will have to do this one soon. The only problem I have about grinding my own paste is handling the fresh turmeric, eek .... everything turns yellow! Using kunyit powder just isn't the same.
Hey Ping, wear gloves heh...heh...heh...And with this curry must have what? Yeah, lots and lots of rice!
Deletesounds very yummmmy & interesting recipe
ReplyDeleteTasty Appetite
It is yummy, Jay. Hope you try this sometime.
DeleteHi Phong Hong, wow... your curry look sooo good, I don't want rice, got bread or not? LOL
ReplyDeleteAnd your achar anymore left? I don't mind to have some....
Have a nice day.
Amelia, got bread but no more chicken. As for the acar, even the "chap" no more :) You have a nice day too.
DeleteThis comment has been removed by the author.
ReplyDeleteI have been thinking curry chicken this weekend and this recipe is perfect timing!
ReplyDeleteHi there! Do try this recipe, you and your family will love it. Will drop by your blog soon.
DeletePhong Hong, that is the most gorgeous, rich, thick, and colorful delicious curry sauce I've seen in a long time just coating those beautiful pieces of chickens. The white rice goes so perfectly with it!
ReplyDeleteI'm totally craving and drooling for this amazing dish, and would love to try it. Thanks for sharing:D
Glad to know you like curries :)
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ReplyDelete