Chicken Kapitan is another delicious Nyonya Food we could taste in our recent tour to Malacca/Malaysia. The Nyonya  food, also known as Peranakan cuisine is found in Malaysia & Singapore.They are a mix  of Chinese and Malay dishes. I found they are delicious with its extensive use of herbs and spices

Taste of Chicken Kapitan is bit different from the SriLankan Chicken Curry. It is milder spicy. I found this Chicken Kapitan recipe in another  site & thought of trying at home.
Here is the Recipe for Malaysian Chicken Kapitan.

Ingredients(for 2  servings)
250 g chicken (cut into bite size pieces)
1 kaffir lime leaves
1 cup thick coconut milk
1 tbspn Juice of a lemon
2 tbspn cooking oil
Salt to taste
To spice paste
4 shallots
1 clove garlic
1 stalk lemongrass cut  into  small pieces
3-4 dried red chili
1/2 tspn turmeric powder
1 tbsp curry powder
4 candlenuts/buah keras (I used almond nuts)
2 tspn Belachan/shrimp paste (If you cannot find belachan in an Asian store, Check how to prepare Belachan here or you can use Chinese Chili paste recipe)
Method

Use the ingredients under ‘Spice Paste’ in a grinder & grind into a fine paste.
Heat oil in a pan and fry the blended ingredients. Once it is fragrant, add about ¼ cup of coconut milk to the paste. Mix well. This will prevent the spices from burning.
Then add chicken, Mix well & fry for a few minutes.
Then add the rest of coconut milk. Add kaffir lime leaves and cook chicken in low flame for about 30 minutes. Allow the gravy to thicken.
Once chicken is cooked, add salt as per taste. Add few drops of lemon juice.
This goes well with Roti Jala or Roti Canai.

 

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