In Malaysia, Chicken Curry Kapitan is famous for its unique aroma and rich taste. There is an interesting story about its name. It is said that during the British colonial period, there was a Kapitan (Captain) who liked the taste of spices but could not eat spicy food. In order to satisfy his taste, the Chinese chef specially made a special curry chicken for him. When Kapitan asked about the name of the dish, the chef replied: “Curry, Kapitan” and just like that, the dish got its name.
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The Foundation for Chicken Curry Kapitan
To make a delicious Chicken Curry Kapitan, I usually choose bone-in chicken as it adds extra flavor to the curry. The salty and umami flavor of belacan is the key to enhancing the flavor of the entire dish, and chilli is an indispensable element. I use a variety of chili peppers for seasoning, such as dried chili for a hot spicy taste, red chili for a sweet and spicy taste, and small chili peppers for a tangy aroma. Combined with home-grown lemongrass, its lemony aroma adds a refreshing touch to the curry. As for onions, garlic and ginger, they are the basis of this curry and make the overall taste more solid. The addition of candlenuts brings a light nutty aroma, making the curry richer in taste.
Advantages and Usage Experience of Charcoal Pot
This Natural Rule far infrared charcoal pot was used in the cooking process of Chicken Curry Kapitan this time. It uses nano food-grade materials for surface treatment that is beautiful and non-stick. It can easily fry chicken until it is golden and crispy without the need for additional oil. This 32cm charcoal pot can handle boiling, steaming, pan-frying, sautéing, deep-frying, braising or baking with ease. The thick pot body can efficiently store heat and conduct heat uniformly to ensure that the spices will not be burned due to local overheating, retaining the original flavor of the ingredients, which is energy-saving and environmentally friendly.
In addition, the far-infrared effect of the charcoal pot helps to seal in the delicious ingredients of the food, drive away the bad taste, and make the various spices fully integrated to make it more delicious. If you are interested in this Natural Rule far infrared charcoal pot, you can click here to purchase it and let your family enjoy healthy eating!
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Diversity and Personalized Cooking Pleasure
My version of Chicken Curry Kapitan was on the dry side. In fact, it can be cooked in many different ways. The most beautiful thing about the cuisine is its diversity and inclusiveness. Just like the story behind this Nyonya dish, it is full of changes and interest. Everyone can add a personal touch to the dish, based on their own tastes and inspirations. After all, eating happily is the most important thing about cooking.
You may also be interested with Malaysian Curry Chicken recipe
Chicken Curry Kapitan
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Print Pin Comment & RateINGREDIENTS
INGREDIENTS A
- 500 g Chicken
- 0.25 tsp Salt
- A pinch of Pepper
INGREDIENTS B (Puree)
INGREDIENTS C
- 40 g Cooking Oil
- 1 pc Onion
- 4 pieces Kaffir Lime Leaves
- 100 g Thick Coconut Milk
- 2 pcs Calamansi
- 0.5 tsp Salt
- 0.25 tsp Sugar
- 200 g Water
INSTRUCTIONS
- Wash the chicken and drain excess water with paper towels. Then add salt and turmeric powder and spread evenly. Marinate for at least 30 minutes.
- Cut the dried chili into pieces and soak them in water about 30 minutes. After soaking, take it out and put it in a blender.
- Cut the onion from ingredient C into cubes and set aside.
- Process ingredient B, peel all ingredients that can be peeled, and remove seeds from red chilies. Then cut the ingredients into small pieces and blend them into a smooth paste in a blender.
- Add chicken to the pot and fry the skin until fragrant, then remove and set aside.
- Pour more oil into the pot and add half of the onions and sauté until soft.
- Add the blended ingredient B and stir-fry over low heat until fragrant. It takes about 20 minutes.
- After the spices are sautéed, add water and fried chicken, stir evenly, close the lid and simmer for 15 minutes.
- Add the other half of the onion, kaffir lime leaves, salt and sugar to taste, then the coconut milk.
- Turn off the heat, add calamansi juice, stir evenly and enjoy!
NUTRITION
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