Kapitan Curry Chicken

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A Nyonya adaptation of Indian curry chicken, here’s something easy to whip up for those giant family dinners!

Let's start cooking!

Shallots, lemongass and galangal added into a blender

Step 1 - Blend kapitan curry paste

  • In a blender, blend shallots, 5 stalks sliced lemongrass, galangal, candlenuts, turmeric powder and chili paste until smooth.
If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
Kapitan curry pasted poured into heated pan

Step 2 - Fry kapitan curry paste

  • In a pan on medium heat, fry kapitan curry paste for 10 minutes, until fragrant and oil separates from paste.

  • Set aside.

Chicken stock added to pot with other ingredients

Step 2 - Cook kapitan curry chicken

  • In a pot on medium heat, heat 2 Tbsp vegetable oil and sauté 1 smashed lemongrass and kaffir lime leaves for 3 to 4 minutes, until fragrant.

  • Once fragrant, add kapitan curry paste, chicken pieces, potatoes, coconut milk and chicken stock to the pot.

  • Let it simmer on medium-low heat for 15 to 20 minutes, until chicken is cooked and liquid has reduced.

  • Season to taste with sugar if needed.

As many Kapitans married Peranakan ladies for being graceful and cooking delicious curries, the Kapitan curry evolution slowly came about.

Ladle and serve!

Kapitan curry chicken served with rice and papadums

Ladle over kapitan curry chicken into serving bowl and serve hot with warm rice, papadum and mango chutney on the side.

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