My mum loves this curry and so do I. As a matter of fact everyone in my family loves this curry. It is fragrant and oh so delicious! If you have leftovers and keep it for the next day, it will taste even better.
I have already posted this recipe here but since this is Penang month on MFF, I have decided to cook Kari Kapitan again because............. I want to eat! It is a good excuse isn't it?
I have already posted this recipe here but since this is Penang month on MFF, I have decided to cook Kari Kapitan again because............. I want to eat! It is a good excuse isn't it?
I have always used Ms Amy Beh's recipe whenever I cook Kari Kapitan and just for additional reference, I looked up the recipe in Nonya Flavours. I noted that galangal and kafir lime leaves are added. I usually add kafir limes leaves to the curry even though it is not in Ms Amy Beh's recipe and this came as a pleasant surprise. Looks like I was doing the right thing. Not being a fan of galangal, I stuck to my usual recipe. Besides, the recipe in Nonya flavours requires the chicken to be marinated with turmeric and salt and deep fried. Not my favorite thing to do.
This curry should be thick and I like to add more shallots than what the recipe calls for. I also don't add too much water because quite a bit of liquid comes out from the chicken.
This curry is great with rice. Makes sure there is plenty of gravy to go around for everyone to scoop onto their rice. If you have not already tried Kari Kapitan, do try it and I believe it will become one of your favorite curries.
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
- 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.
I am submitting this post to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies.
I am also linking this post to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Ms B of Everybody Eats Well in Flanders.
Oh this looks great! I dont think I've ever eaten Kari Kapitan before, guess it's a good time to cook and try it now eh?
ReplyDeleteYen, this is a nice curry and you should try it. My curry looks pale because I didn't put enough turmeric and I cut down on the chilli.
DeleteI love love love kari kapitan! Very good tip to not add water as the chicken will 'bleed' water. I also like curries to be creamya nd thick nort watery.
ReplyDeleteShu Han, I hate it when the chicken bleeds water. Too much water! I wonder if these chickens were fed water before slaughtering to increase their weight.
Deletelove to have this. looks very rich, creamy and delicious
ReplyDeleteSebeena, this is a delicious curry. You can put less chillies to avoid it from becoming too hot :)
DeleteI've not cooked curry for a long time and this kari kapitan looks so delicious. (first time heard of this name... hehee)
ReplyDeleteAnn, this is a gem of a Nonya curry! Do try because you will love it :)
DeletePhong Hong, I have never try curry kapitan before, this looks so nice...especially go with roti canai or roti jala...sedapnya
ReplyDeleteLi Shuan, the gravy is super yummy. Can eat two plates of rice!
Deleteomo omo...lemak berkerim.Gaul kuahnya dengan nasi panas pun dah cukup...lps tu kena jogging keliling padang 2-3 rounds hehe.Sedap :)
ReplyDeleteCM, tu yang malas kena jogging. Hee..hee...
DeleteI like this curry too I remember I used to ring you up to ask you for the recipe because I can't get it thick like you do I do agree with you the left over taste must better the next day I like your Kapitan Curry .the way you cook is very sedap and lemak
ReplyDeleteEE, try again. Put more onions and don't add too much water.
DeleteI would like to try to do something like this but am unfamiliar with a couple of the ingredients - santan and belacan. I will have to see what I could substitute if I can't find them... Cheers
ReplyDeleteHi Carole! Santan is coconut milk and belacan is prawn paste. Perhaps you can source for them at the Asian stores. I once ran out of belacan and used fish sauce instead. It did work out.
DeleteOh, slurp and yum. You just makes me drool..... bukan main sedap your kari kapitan. I never knew this dish "belongs" to Penang. I thought is Melaka pulak. I cooked Kari Kapitan once and now you have made me craving so much...... let me try to find all that ingredients here, if I can get.
ReplyDeleteMel, I saw your Kari Kapitan and it looks delicious especially because your rempah has a beautiful deep colour. I had to cut down on chilli because some family members can't take too hot.
DeleteHad that here...and also that day in KL. Theirs darker though - I guess yours more lemak... Watch out for my post on the KL one..
ReplyDeleteArthur, mine is pale because I put less chillies. Also my turmeric was young and the colour was not so intense. But it still tasted very nice :)
DeleteThis is so yummy and it looks so creamy. Sometimes I am too busy and I opt for instant paste. At least it is better than nothing, hahaha... :)
ReplyDeleteHi Ivy! I guess instant paste will save all the hassle, no harm using it to save time :)
DeleteI like this...no need additional dish. this with white rice should be enough for a good meal
ReplyDeleteYa lah, just the kuah alone with rice already so shiok!
DeletePH, another delicious dish, but the color looks fade yellow, is it like that or due to lightning?
ReplyDeleteJess, I didn't put a lot of chillies and my turmeric was young and that's why the colour was light. The curry should be darker.
DeleteI bring a big plate of rice, can I have some of your yummy curry Kapitan? hehehe..
ReplyDeleteSonia, can, can! You can eat as much as you like :)
DeletePhong Hong, you are a queen of curry. Actually I also like curry but it's in my heart, I don't eat that much! I can imagine how tasty this curry kapitan was!
ReplyDeleteJessie, I know you can't take too much chilli. This Kari Kapitan I cooked had very little chilli in it because my partner cannot tahan too hot. That's why the colour is not red enough.
DeleteThis curry does look good. You sound a lot like me when I cook. I like to do a recipe justice, but I also like to make it my way (the way I like it). I don't know if I could make this, so I might just have to come over and taste yours!!
ReplyDeleteThanks you for stopping by and for your condolences. I still find it hard to believe and there are no words...but I am trying to get back to normal, I know it's what they would want.
I enjoy your blog, I will be back often! :)
Hi Lyndsey, what you have experienced will be very hard to get over. Thank you for coming over and for your sweet compliments. I will visit you too to see how you are getting on.
DeleteLove all kinds of curries, yummy! Totally agree on the chicken bleed water bit, got to go easy on water or it will take ages to thicken :)
ReplyDeleteI love curries too and will be cooking more for the coming weeks!
Deleteall curry also i ngam..kari kapitan i like too.. but i'm also not aware that the chicken in kari kapitan needs to be deep fried first..this month it's going to be a hungry month for curry lovers!
ReplyDeleteLena, I also didn't know that the Penang version has to be deep fried. I will be cooking more curries this month!
DeleteHi Phong Hong,
ReplyDeleteThanks for linking up with LTU curry event! I like curry but I have never tried kari kapitan, supposed to try it this month, yours will be a good reference! :)
Hi Ms B! Love your theme because I enjoy coking curries. Watch out, more to come!
DeleteThank you, Phong Hong!
DeleteHi Phong Hong,
ReplyDeleteI have been thinking of cooking Kari Kapitan, but woke up late today, actually very early, and went back to sleep after the kids off to school! So too late to go to the market and am feeling lazy today! I love eating Kari Kapitan and have not cooked this in ages! I'm drooling over yours, making me hungry, especially since I have not had my breakfast yet!
Joyce, that's the advantage of a stay at home mum. Can go back to sleep after the kids leave for school hah! hah! Perhaps you can cook kari kapitan another day. It is very delicious, must cook extra rice :)
DeleteI super mega LOVE Kari Kapitan but have never tempted to make till today! Yours looks like it's calling ME!!! Now you've got me agian! Thanks for sharing & Love all your recipes. ;)
ReplyDeleteThank you, Kit! You are very generous with your compliments. I must belanja you eat Kari Kapitan :)
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