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Chicken Curry Kapitan
A Malaysian “dry” curry and a Nyonya adaptation of Indian chicken curry.
Main Course
Ingredients
Chicken Curry Kapitan
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM1.04
Cost per Serving
Food Cost Margin
Red Chilli Paste
Shallot Paste
/g
200.0 g
0%
Garlic Paste
/g
150.0 g
0%
Chilli Paste
/g
180.0 g
0%
Young Ginger Paste
/g
80.0 g
0%
Cooking Oil
/ml
150.0 ml
0%
Knorr Lime Flavoured Powder 400g
/ml
20.0 ml
0%
Aromatics
Turmeric Powder
/g
10.0 g
0%
Candle Nuts (soaked and blend)
/g
60.0 g
0%
Galangal Paste
/g
20.0 g
0%
Lemongrass Paste
/g
20.0 g
0%
Dried Shrimp Paste
/g
10.0 g
0%
Corn Oil
/g
100.0 g
0%
Protein
Chicken Parts
/g
700.0 g
0%
Water
/ml
100.0 ml
0%
Seasoning and Binding
Evaporated Milk
/g
60.0 g
0%
Sugar
/ml
10.0 ml
0%
/
Red Chilli Paste
-
Shallot Paste 200.0 g
-
Garlic Paste 150.0 g
-
Chilli Paste 180.0 g
-
Young Ginger Paste 80.0 g
-
Cooking Oil 150.0 ml
Aromatics
-
Turmeric Powder 10.0 g
-
Candle Nuts (soaked and blend) 60.0 g
-
Galangal Paste 20.0 g
-
Lemongrass Paste 20.0 g
-
Dried Shrimp Paste 10.0 g
-
Corn Oil 100.0 g
Protein
-
Chicken Parts 700.0 g
-
Water 100.0 ml
Seasoning and Binding
-
Evaporated Milk 60.0 g
-
Sugar 10.0 ml
Preparation
-
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.
-
Aromatics
- Heat corn oil, sautéed all ingredients including Red Chilli Paste, till fragrant.
-
Protein
- Add chicken parts and water and bring to boil.
-
Seasoning and Binding
- Low down the heat, add sugar, Knorr Chicken Stock and evaporated milk
- Simmer for 5 minutes.
-
Garnish
- Remove from heat, garnish with fried shallot.
