Chicken Curry Kapitan
A Malaysian “dry” curry and a Nyonya adaptation of Indian chicken curry.

Ingredients
Chicken Curry Kapitan
Calculate Dish Cost
Red Chilli Paste

Aromatics
Protein
Seasoning and Binding
Red Chilli Paste
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Shallot Paste 200.0 g
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Garlic Paste 150.0 g
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Chilli Paste 180.0 g
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Young Ginger Paste 80.0 g
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Cooking Oil 150.0 ml
Aromatics
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Turmeric Powder 10.0 g
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Candle Nuts (soaked and blend) 60.0 g
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Galangal Paste 20.0 g
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Lemongrass Paste 20.0 g
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Dried Shrimp Paste 10.0 g
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Corn Oil 100.0 g
Protein
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Chicken Parts 700.0 g
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Water 100.0 ml
Seasoning and Binding
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Evaporated Milk 60.0 g
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Sugar 10.0 ml
Preparation
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Red Chilli Paste
- Heat up oil and sauteed all ingredients (except Knorr Lime Flavoured Powder) till fragrant.
- Add in Knorr Lime Flavoured Powder and cook with low heat till oil separates.
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Aromatics
- Heat corn oil, sautéed all ingredients including Red Chilli Paste, till fragrant.
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Protein
- Add chicken parts and water and bring to boil.
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Seasoning and Binding
- Low down the heat, add sugar, Knorr Chicken Stock and evaporated milk
- Simmer for 5 minutes.
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Garnish
- Remove from heat, garnish with fried shallot.