Penang Kapitan Curry
The Kapitan Curry is one of the most sought Peranakan dish in Penang . Unlike the Indian curry , the dish does not include curry leaves or any Indian curry spices to flavor it . A thick yellowed curry gravy top the tender chicken meat served with steamed white rice or bread or Roti Jala.
The Ingredients
- 1 1/2 kg chicken
- 4 tablespoons oil
- 2 onions diced
- 2 tspoon salt
Ground Ingredients
- 15 red chilies
- 15 shallots
- 4 cloves of garlic
- 1 inch of fresh turmeric root
- 10 candlenuts
- 1 tablespoon of toasted prawn paste
- 4 stalks of lemon grass
- 1 cup of thick coconut milk
- 3 cups of thin coconut milk
- juice of 1or 2 large limes
To make the curry
Heat oil in a pan or kuali . Mix the onions and salt . Lightly browned the onions. Add the ground paste, fry until fragrant. Add in part of the light coconut milk , stir to avoid the paste from sticking to the pan. Let it simmer . Once the paste starts to sizzle, add in the chicken. Cover the pot and leave it to simmer for a few minutes . Lift the lid and pour in the balance light coconut milk. Let it cook over a low heat. Leave the chicken to tender. Then , add in the thick coconut milk. Stir and leave it to boil. Once boiled, add the lime juice and salt to taste . Off the heat once the chicken is done .
