Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, nyonya chicken curry kapitan. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Nyonya Chicken Curry Kapitan is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Nyonya Chicken Curry Kapitan is something which I have loved my whole life.
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.
To get started with this recipe, we must first prepare a few components. You can have nyonya chicken curry kapitan using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Nyonya Chicken Curry Kapitan:
- Make ready 3 chicken legs , chopped into smaller chunks
- Take 2 russet potatoes , peeled and cut into big chunks
- Take 1 key lime (I didn't have kaffir lime)
- Get to taste Salt sugar and
- Prepare 200 ml coconut milk
- Get 2 or 3 eggs hard boiled , peeled
- Take Curry Paste
- Get 4 tbsps chili paste of (see here for the brand I use)
- Prepare 15 shallots , peeled
- Make ready 5 garlic gloves
- Prepare 3 lemongrass heart stalks of
- Get 1 inch tumeric fresh (careful don't get stained!)
- Get 5 nuts candle (buah keras)
- Prepare 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.
Instructions 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’s going to wrap it up with this exceptional food nyonya chicken curry kapitan recipe. Thank you very much for your time. 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, colleague and friends. Thanks again for reading. Go on get cooking!
