Nyonya Chicken Curry Kapitan - A Taste of Heritage
Nyonya chicken curry kapitan is a delicious Nyonya dish, dinstinctly flavoured using tamarind juice, candle nut, fresh tumeric root and belacan (shrimp paste), among other ingredients. Nyonya cooking mixes the cooking styles and ingredients of the Chinese and Malay communities in Malaysia, coming up with a cuisine that features strongly in the Malaysian culinary landscape.
It bears some similarity to your typical chicken curry, but the curry of Nyonya chicken curry kapitan is a little bit more on the red side due to using more chilies. And because more chilies are used, the curry is spicier and has a stronger flavor to it. This makes it a perfect dip for plain toast or buns; sure, using curry as a dip might be seen as a little bit old-fashioned, but its still an enjoyable past-time to many foodies in Malaysia.
Of course, like with any curry, you're not stuck with one set of ingredients. Instead of chicken, you can use beef, mutton or even pork as the main protein. Love potatoes, carrots and tomatoes? Add them in! You'll love this curry dish! Best served hot with plain rice.
Direction 1. Boil the chicken for 5 minutes. Take out and place it on a plate for later use. 2. Pour the contents from a packet of Khimyan brand Kapitan Curry Paste into a pot, then add the chicken and stir fry for 5 minutes. 3. Add the water and coconut milk/fresh milk then cover the pot. Lower the heat then let the curry simmer for 15 minutes, or until chicken is tender. 4. Serve hot, with plain rice.
"In Germany it is very cold right now, we have had a lot of snow, about half a meter and temperature to -20 degrees. Now, your curry helped to get a little warm inside, and it tastes really good. My wife created a special recipe,
with some coconut milk, and chicken meat; absolutely delicious."
Thank you Dieter Frieauff, Germany