Kari kapitan
Kari kapitan, from above
Non vegPenang

Kari kapitan

A fragrant, rich Nyonya chicken curry with candlenuts, lime leaves and a squeeze of lime.

60 minTime
53 gProtein each
mediumSpice
Captain's curry2 chapters · 1 min read

Make it your way

Grandma's wayPenang Nyonya chicken curry with candlenuts and lime leaf.
The original
770kcalsame
53 gproteinsame
5 gfibresame
60minutessame

Kari kapitan.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Shallots15
Garlic6 cloves
Galangala thumb
Lemongrass2 stalks
Fresh red chillies (fresh red chiles)5
Dried red chilli10, soaked
Turmeric (ground turmeric)1 tsp
Candlenuts5
Shrimp paste2 tsp
Cooking oil (vegetable oil)3½ tbsp
Chicken, curry cut (bone in chicken, small pieces)1 kg bone in pieces
Kaffir lime leaves (makrut lime leaves)6, shredded
Thin coconut milk1¼ cups
Thick coconut milk¾ cup
Palm sugar (gula melaka)2 tsp
Salt1¼ tsp
Lemonlime juice

Method

5 steps
  1. 1Pound or blend the shallots, garlic, galangal, lemongrass, chillies, turmeric, candlenuts and shrimp paste into rempah.
  2. 2Fry the rempah in the oil over low heat for 12 minutes until the oil separates.
  3. 3Add the chicken and half the lime leaves and toss 5 minutes.
  4. 4Add the thin coconut milk and simmer 25 minutes until the chicken shows no pink at the bone.
  5. 5Stir in the thick coconut milk, palm sugar, salt and remaining lime leaves. Simmer 5 minutes and finish with lime.
Serve it like this

Serve in a deep bowl with steamed rice or roti jala, a wedge of lime and sambal belacan on the side.

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Make it a meal

What goes with Kari kapitan: a bread or rice, a side, something to drink and something sweet.

Bread or rice Roti jala30 min
Bread or rice Methi thepla40 min
On the side Nyonya chap chye45 min
On the side Coconut chutney10 min
To drink Kokum sharbat25 min
Something sweet Bubur cha cha45 min
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