Recipes - Malaysian & Singaporean

Malaysian Kapitan Chicken Curry
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Kapitan Chicken Curry is a distinctly Nonya flavoured curry that embodies the history of Malacca, Malaysia. It combines Indian curry with Malaysian and Chinese ingredients which is a richer, drier and thicker version of the standard curry, infused with the aromas of lemongrass, lime leaves and spices.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Slow Cook
Cuisine: Malaysian & Singaporean









Ingredients:

600g chicken thigh fillets
1 corn cob
1 tbsp vegetable oil
1 clove garlic (crushed)
1 tbsp ginger (grated)
6 spring onions (cut into 3cm pieces)
½ jar Lingham’s Malaysian Kapitan Curry Paste
1 cup TCC Premium Coconut Milk
½ cup chicken stock
1 stem lemongrass (bruised)
1 kaffir lime leaf (crushed)
2 small white zucchini (sliced)




Steps:
  1. Cook corn in boiling water for 8 mins, remove, cut kernels off, set aside.
  2. Heat a saucepan and add oil, garlic, ginger and onions. Cook until soft and add Lingham’s Malaysian Kapitan Curry Paste. Fry for several minutes and add coconut milk, stock, lemongrass and kaffir lime leaf.
  3. Bring to the boil, add chicken and stir. Simmer for 6 mins, add sliced zucchini and corn.
  4. After 3 mins, add spring onions, remove and discard the lemongrass and kaffir lime leaf. Serve with steamed rice.

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Malaysian Kapitan Chicken Curry

Malaysian Kapitan Chicken Curry

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Kapitan Chicken Curry is a distinctly Nonya flavoured curry that embodies the history of Malacca, Malaysia. It combines Indian curry with Malaysian and Chinese ingredients which is a richer, drier and thicker version of the standard curry, infused with the aromas of lemongrass, lime leaves and spices.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Slow Cook
Cuisine: Malaysian & Singaporean
Ingredients

600g chicken thigh fillets
1 corn cob
1 tbsp vegetable oil
1 clove garlic (crushed)
1 tbsp ginger (grated)
6 spring onions (cut into 3cm pieces)
½ jar Lingham’s Malaysian Kapitan Curry Paste
1 cup TCC Premium Coconut Milk
½ cup chicken stock
1 stem lemongrass (bruised)
1 kaffir lime leaf (crushed)
2 small white zucchini (sliced)

Instructions
  1. Cook corn in boiling water for 8 mins, remove, cut kernels off, set aside.
  2. Heat a saucepan and add oil, garlic, ginger and onions. Cook until soft and add Lingham’s Malaysian Kapitan Curry Paste. Fry for several minutes and add coconut milk, stock, lemongrass and kaffir lime leaf.
  3. Bring to the boil, add chicken and stir. Simmer for 6 mins, add sliced zucchini and corn.
  4. After 3 mins, add spring onions, remove and discard the lemongrass and kaffir lime leaf. Serve with steamed rice.

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