Recipes - Malaysian & Singaporean

Nyonya Kapitan Chicken Curry
Nyonya-Style-Chicken-Curry-Kapitan-Recipe


A rich Nyonya Style Chicken Curry, also known as Kapitan Chicken Curry, that is the epitome of Malaysian flavours! This deliciously spicy curry gets its beautiful texture from coconut milk.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: > 120mins
Course: Main
Cook Method: Slow Cook
Cuisine: Malaysian & Singaporean









Ingredients:

230g Masfood 101 Curry Paste
1kg chicken meat (breast meat or drumstick)
2 medium potatoes (peeled and cubed; parboiled)
1 shallots (thinly sliced)
15 sprigs curry leaves
2cm cinnamon stick
3 star anise
1 stalk lemongrass (cut into 7cm long)
4 fresh kaffir lime leaves (torn into quarters)
2 dried chilli (optional)
400ml water
400ml coconut milk




Steps:
  1. Heat the wok and fry the Masfood 101 Curry Paste, add in shallots, curry leaves, cinnamon stick, star anise and lemongrass saute for 10 mins.
  2. Add in water.
  3. Add in chicken meat and potatoes and continue to saute.
  4. Add in coconut milk and kaffir lime leaves.
  5. Dried chilli can be add in if prefer.
  6. Cover and simmer until the chicken and potatoes are cooked through, minimum 30 mins.
  7. Serve with rice or roti bread.

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Nyonya Kapitan Chicken Curry

Nyonya Kapitan Chicken Curry

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A rich Nyonya Style Chicken Curry, also known as Kapitan Chicken Curry, that is the epitome of Malaysian flavours! This deliciously spicy curry gets its beautiful texture from coconut milk.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: > 120mins
Course: Main
Cook Method: Slow Cook
Cuisine: Malaysian & Singaporean
Ingredients

230g Masfood 101 Curry Paste
1kg chicken meat (breast meat or drumstick)
2 medium potatoes (peeled and cubed; parboiled)
1 shallots (thinly sliced)
15 sprigs curry leaves
2cm cinnamon stick
3 star anise
1 stalk lemongrass (cut into 7cm long)
4 fresh kaffir lime leaves (torn into quarters)
2 dried chilli (optional)
400ml water
400ml coconut milk

Instructions
  1. Heat the wok and fry the Masfood 101 Curry Paste, add in shallots, curry leaves, cinnamon stick, star anise and lemongrass saute for 10 mins.
  2. Add in water.
  3. Add in chicken meat and potatoes and continue to saute.
  4. Add in coconut milk and kaffir lime leaves.
  5. Dried chilli can be add in if prefer.
  6. Cover and simmer until the chicken and potatoes are cooked through, minimum 30 mins.
  7. Serve with rice or roti bread.

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