Kari Kapitan (Nyonya-style Chicken Curry)
Nyonya-style Chicken Curry, also known as Kari Kapitan, is a rich and aromatic dish that originates from the Nyonya cuisine of Malaysia. This curry is bursting with flavors from a blend of spices and herbs, creating a delicious and comforting meal.
Ingredients
- 1 whole chicken, cut into pieces
- 5 shallots, finely chopped
- 4 cloves garlic, minced
- 2 lemongrass stalks, bruised
- 3 tablespoons Nyonya curry powder
- 1 tablespoon tamarind paste
- 1 cup coconut milk
- 2 tablespoons cooking oil
- Salt to taste
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Add the shallots, garlic, and lemongrass. Sauté until fragrant.
- Add the Nyonya curry powder and continue to cook for 2-3 minutes.
- Add the chicken pieces and stir to coat with the spice mixture.
- Pour in the coconut milk and tamarind paste. Season with salt.
- Cover and simmer for 45-50 minutes, or until the chicken is tender.
- Once the chicken is cooked, uncover the pot and let the curry simmer for another 10 minutes to thicken the sauce.
- Remove the lemongrass stalks before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Nyonya-style Chicken Curry with steamed rice or crusty bread.
Tips & tricks
Tips: For a spicier kick, add chopped red chilies or chili paste to the curry.
Cost
$15