BetterButter App

Recipes, Food Community & Kitchenwares

(8,719)
Download

For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Chicken Curry Kapitan

Photo of Chicken Curry Kapitan by Smita Chandra at BetterButter
3
25
4.5(2)
0

Chicken Curry Kapitan

Sep-21-2015
Smita Chandra
0 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chicken Curry Kapitan RECIPE

An Indo-Malay dish with Chinese influeneces

Recipe Tags

  • Non-veg
  • Dinner Party
  • Karnataka
  • Main Dish

Ingredients Serving: 4

  1. Boneless skinless chicken thighs cut into pieces - 450 gms
  2. 3 tbsp - oil
  3. salt to taste
  4. 2 tbsp - curry powder
  5. For the spice paste: 1 - inch piece ginger
  6. 1 stalk lemongrass
  7. 4 cloves - garlic
  8. 1 to 2 inch piece - fresh turmeric
  9. 1/4 cup - chopped red onion
  10. 2 dried - red chilies
  11. 2 fresh - red chilies
  12. Macadamia nuts - 6
  13. Brown sugar - 1 tsp
  14. lime juice - 1 tsp
  15. For the curry: Medium onion chopped - 1
  16. water - 1/2 cup
  17. prepared spice paste - 1/2 cup
  18. coconut milk - 1/2 cup
  19. boiled eggs - 3
  20. lime leaves - 2 (slivered)
  21. 2 tbsp - Chopped fresh coriander

Instructions

  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 (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Shipra Saxena
Nov-25-2015
Shipra Saxena   Nov-25-2015

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

Rashmeeta Salla
Sep-22-2015
Rashmeeta Salla   Sep-22-2015

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?

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE