Chicken Curry Kapitan | How to make Chicken Curry Kapitan

By Smita Chandra  |  21st Sep 2015  |  
4.5 from 2 reviews Rate It!
  • Chicken Curry Kapitan, How to make Chicken Curry Kapitan
Chicken Curry Kapitanby Smita Chandra
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

102

2





Video for key ingredients

  • How to make Coconut Milk

About Chicken Curry Kapitan

An Indo-Malay dish with Chinese influeneces

Chicken Curry Kapitan, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Chicken Curry Kapitan is just mouth-watering. This amazing recipe is provided by Smita Chandra. Be it kids or adults, no one can resist this delicious dish. How to make Chicken Curry Kapitan is a question which arises in people's mind quite often. So, this simple step by step Chicken Curry Kapitan recipe by Smita Chandra. Chicken Curry Kapitan can even be tried by beginners. A few secret ingredients in Chicken Curry Kapitan just makes it the way it is served in restaurants. Chicken Curry Kapitan can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Chicken Curry Kapitan.

Chicken Curry Kapitan

Ingredients to make Chicken Curry Kapitan

  • Boneless skinless chicken thighs cut into pieces - 450 gms
  • 3 tbsp - oil
  • Salt to taste
  • 2 tbsp - curry powder
  • For the spice paste: 1 - inch piece ginger
  • 1 stalk lemongrass
  • 4 cloves - garlic
  • 1 to 2 inch piece - fresh turmeric
  • 1/4 cup - chopped red onion
  • 2 dried - red chilies
  • 2 fresh - red chilies
  • Macadamia nuts - 6
  • Brown sugar - 1 tsp
  • lime juice - 1 tsp
  • For the curry: Medium onion chopped - 1
  • water - 1/2 cup
  • prepared spice paste - 1/2 cup
  • Coconut milk - 1/2 cup
  • boiled eggs - 3
  • lime leaves - 2 (slivered)
  • 2 tbsp - Chopped fresh coriander

How to make Chicken Curry Kapitan

  1. Combine chicken with salt, 1 tbsp of oil and curry powder in large bowl. Mix well, cover and refrigerate 15 minutes or longer.
  2. Make the spice paste: Blend all the spice ingredients together in a blender until smooth. Add a couple of tablespoons of water if necessary. Transfer to a bowl and set aside.
  3. For the curry: Warm 2 tbsp oil in a deep non stick skillet over a medium heat. Add onions, cook until lightly brown (I took about 5-7 minutes).
  4. Add in the marinated chicken, Cook until brown (It took me 5 minutes). Add 1/2 cup of the prepared spice paste, fry another 2 minutes.
  5. Add coconut milk and water, salt and lime leaves. Mix well, cover and let it come to a boil. Reduce the heat to low and cook for 15 minutes.
  6. Meanwhile, Cut in half 2 of the 3 eggs and coarsely grate the third egg.
  7. Add the halved eggs in to the curry and cook another 15 minutes until chicken turns tender and the gravy has thickened. Fold in chopped fresh coriander.
  8. Transfer to a serving bowl, garnish with the grated egg.

Reviews for Chicken Curry Kapitan (2)

Shipra Saxena2 years ago

Lovely recipe! What spices do the curry powder consist of?
Reply

Rashmeeta Salla2 years ago

wow this looks good.. i would love to try it.. do you know how to make the curry powder? or where we can get it?
Reply