Kapitan Chicken Curry Recipes

The Peranakan cuisine is found in south-eastern Asia. Also known as Nyonya Food, they are an amalgamation of Chinese and Malay dishes, with the extensive use of herbs and spices, especially belachan, turmeric, galangal and pandan leaves.

One of the dishes is Curry Chicken Kapitan. It has a milder taste compare the usual Malay or Indian curry. This curry has a distinctly Nyonya flavored of lemon juice, candlenut, kaffir lime leaves, fresh turmeric roots and leaves. Besides the usual steamed white rice, this dish is excellent served with turmeric glutinous rice and Roti Jala.

Ingredients:
1 chicken – cut into medium bite size pieces
4 kaffir lime leaves
3 turmeric leaves – tear into small pieces
2 - 3 cups coconut milk
Juice of a lemon
Salt and sugar to taste

To blend into paste:

8 shallots
1 bulb garlic - peeled
3 stalk lemongrass – remove the hard outer layers and cut small
10 dried red chili
5 fresh red chili
3 " fresh turmeric or 2 tbsp turmeric powder
2 tbsp curry powder
8 candlenuts/buah keras (you can replace it with almond or macadamia nuts

1. Put the paste ingredients in a blender and blend into paste and set it aside.
2. Heat up about 4 tbsp of oil in a wok or a pot and fry the blended ingredients until fragrant. While stirring add about ½ cup of coconut milk to make a paste and to prevent the spices from burning.
3. Add in the chicken, fry for a few minutes. Keep on stirring and coating the chicken pieces with the paste. . Pour in the rest of coconut milk (amount depend on how much gravy you like) and bring it up to a boil. Add in kaffir lime and turmeric leaves. Lower down the heat and cover. Cook over low heat (stir occasionally) for about 30 mins or until chicken is tender and gravy thickens. If it gets too dry you can a bit more coconut milk or water.
4. Add in the lemon juice, salt and sugar to taste. Serve with rice or roti jala or even crusty bread.

Note: If you like this dish to be less spicy you can always reduce the amount of chilies.