Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, nyonya chicken curry kapitan. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Kapitan chicken (Ayam Kapitan in Malay) is truly a Malaysian curry, the amalgamation of the diverse array of Malay, Chinese and Indian eating culture. The unique flavor of this Nyonya chicken dish is the result of the complex interplay of a myriad of herbs and spices used by the Malays and Chinese. Make this absolutely delicious, rich, and super aromatic Nyonya/Peranakan style chicken curry that you will want to make over and over again.
Nyonya Chicken Curry Kapitan is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Nyonya Chicken Curry Kapitan is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have nyonya chicken curry kapitan using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Nyonya Chicken Curry Kapitan:
- Prepare 3 chicken legs , chopped into smaller chunks
- Get 2 russet potatoes , peeled and cut into big chunks
- Make ready 1 key lime (I didn't have kaffir lime)
- Make ready to taste Salt sugar and
- Prepare 200 ml coconut milk
- Make ready 2 or 3 eggs hard boiled , peeled
- Take Curry Paste
- Get 4 tbsps chili paste of (see here for the brand I use)
- Get 15 shallots , peeled
- Get 5 garlic gloves
- Prepare 3 lemongrass heart stalks of
- Take 1 inch tumeric fresh (careful don't get stained!)
- Get 5 nuts candle (buah keras)
- Get 1 tsp belachan paste
Take the ingredients for paste A and liquidise in a mini blender. Once smooth add in the dry herbs for curry paste B and blitz once again to made a smooth, well-mixed paste. Another rich and aromatic Nyonya dish (see below), the Chicken Kapitan can just as easily be made with vegetables and/seafood if you're a non meat eater. This is one of my favourite curries, reminiscent of the Massaman and the Kurma and comes with a tale or two explaining its beginnings.
Steps to make Nyonya Chicken Curry Kapitan:
- Blend all the ingredients in the ‘Curry Paste’ ingredients into a fine paste with bit of water or coconut milk
- In a pot, heat up 2 tsp of cooking oil at medium low heat. Add in curry paste and cook it till it is aromatic
- Add in the chicken pieces and stir to coat all the meat with the paste well. Once the meat becomes opaque, add in the potatoes and stir well.
- Cook for another minute and add in the coconut milk. Once the mixture boils, lower the fire to simmer for another 8-10 minutes till chicken is cooked through and the potato is fork tender.
- Add in the lime juice, seasoning and hard boiled eggs the last, stir gently and serve
Most of these ingredients such as fresh turmeric, galangal, lemongrass and lime leaves can easily be found in any Asian grocery store. You will end up with some extra spice paste. You can either freeze it or use it like I do - by frying up leftover plain cooked rice with it. Kapitan chicken curry is considered a Peranakan Nyonya dish (Nyonya is a culture that arose from the fusion of Chinese and Malay cultures in areas of what is now Malaysia, Singapore, and Indonesia). But the early beginnings of the dish would have been found in the Malay kitchen, where they surely cooked chicken with local spices & herbs long before Chinese traders immigrated to the region.
So that is going to wrap this up for this exceptional food nyonya chicken curry kapitan recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
