Curry Kapitan | authentic Nyonya chicken curry | Kari Kapitan | How to make a curry paste
This is my family traditional Nyonya chicken curry recipe called Curry Kapitan, also known as Kari Kapitan, Kapitan Chicken, Kapitan Ayam in Penang, Malaysia. I will show you how to make the curry paste from scratch for this authentic Nyonya chicken curry, Kari Kapitan or Curry Kapitan.
My homestyle chicken rice,
Detailed recipe instructions:
Check out my other classic Malaysian Chinese chicken curry with potatoes:
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Kari Ayam Pedas Kuah Pekat Dan Likat
Harini jom kita masak kari, kari ni kalau sebelah utara biasa panggil gulai.
Walaupun kari ayam ni masakan yg biasa aja dimasak di rumah, tapi Che Nom buat video ni khas untuk rujukan sesiapa yang baru nak belajar. Kari ayam ni kalau tak kena cara masaknya pun boleh jadi kurang sedap juga.
Yang penting, kita mesti masak rempah dgn elok, sampai betul-betul masak pecah minyak, rempah pun menyerap pad disi ayam dan padai balance kan rasa dengan bahan-bahan lain.
Che Nom suka kari yang berkuah sederhana pekat, sedap kalau makan dengan nasi panas, makan cicah roti pun sedap.
// Bahasa Melayu
------------------------------
Bahan-bahan:
½ - 1 ekor ayam
1 biji bawang besar
3 biji kentang
2 inci halia
4 ulas bawang putih
3 biji bawang merah kecil
1-2 tangkai daun kari
5 sb rempah kari daging
1-2 sb serbuk cili
Sedikit air asam jawa
¾ santan kotak
Air secukupnya untuk kuah
Garam secukup rasa
Perasa, jika suka
Rempah 4 sekawan:
1 batang kayu manis
4 kuntum cengkih
2 bunga lawang
4 biji buah pelaga
// English
-----------------------------
Ingredients:
½ -1 whole chicken
1 red onion
3 potatoes
2 inch ginger
4 cloves garlic
3 shallots
1-2 stalk curry leaves
5 tbsp meat curry powder
1-2 tbsp chilli powder
A little tamarind juice
¾ box instant coconut cream
Enough water for gravy
Salt to taste
Seasoning powder, if like it
4 spices:
1 cinnamon stick
4 cloves
2 star anis
4 cardamom pods
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Malaysian Chicken Curry - Norah's Cooking Diary
In this video I am going to share with you a Malaysian Chicken Curry Recipe.
This rich and creamy chicken curry is packed with flavors and is so indulging. The added lemongrass and curry leaves will give you that mouth-watering aroma from afar.
You may find that there are many different types and variations of curries in Malaysia due to the multi-ethnic society. There are no right or wrong recipes for cooking a good Malaysian chicken curry.
Happy cooking????
???? Please visit to see my other cooking videos.
Welcome to Norah’s Cooking Diary Season 3.
This is the 8th video of Season 3. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends.
Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.
Several notes here to share with you:
???? I used a mixture of chicken thigh, drumstick and wings in this recipe. These parts of the chicken have more flavor and will make the curry much tastier.
???? I used large dried chilies in this recipe. These large dried chilies have less heat and will give the curry a beautiful red color.
???? I used Alagappa’s meat curry powder in this recipe. You could use any other curry powder that you prefer.
???? I used Coconut Oil in this recipe. You could use any other types of oil that you prefer.
???? I added ground coriander, ground cumin, cinnamon quill, star anise, green cardamom and star anise in this recipe. These spices will give that extra notch to both the flavors and fragrance of the curry.
???? I used Yukon Gold Potatoes in this recipe. Yukon Gold potatoes have a rich and creamy texture. You could use any other types of potatoes that you prefer. It is recommended to cut the potatoes into a large size so that they will turn soft when the chicken is cooked through at the same time.
Here is a quick rundown of the recipe:
## INGREDIENTS ##
MALAYSIAN CHICKEN CURRY
========================
✅️ ±1.3 Kg Chicken, cut
✅️ 1 Litre Coconut Milk
✅️ 150 Gm Coconut Oil
✅️ 5 Tbsp Meat Curry Powder
✅️ 2 Tbsp Ground Coriander
✅️ 1 Tbsp Ground Cumin
✅️ 5 Large Chilies, deseeded and softened
✅️ 3 Stalks Curry Leaves
✅️ 2 Stalks Lemongrass, 10cm from bottom only
✅️ 2 Large Potatoes, peeled and cut into quarters
✅️ 1 Stick Cinnamon Quill
✅️ 3 Florets Star Anise
✅️ 5 Pods Green Cardamom
✅️ 7 Cloves
✅️ 5 Bulbs Shallots, peeled and halves
✅️ 1 Bulb Garlic, peeled
✅️ ±50 Gm Ginger, peeled and cut
✅️ ±15 Gm Turmeric, cut
✅️ ½ Cup Water
✅️ 1 Tsp Salt
## METHOD OF PREPARATION##
## STEP 1 ##
Cut the dried chilies to remove their seeds and soaked them in warm water to soften. Cut the lemongrass 10cm from its bottom and discard the green portion. Cut the lemongrass into halves and crush them with a pestle before transferring them to a bowl and then set aside. Blend the shallots, garlic, ginger, turmeric and softened dried chili prepared earlier with 100ml of water into a fine paste and set aside. Mix the meat curry powder with ground coriander and ground cumin in a big bowl with 150ml of water and stir to a paste.
## STEP 2 ##
Add the coconut oil in a pot and stir them over MEDIUM heat until the oil is melted. Use a wooden chopstick to check if the oil is HOT and ready for frying. Add the blended mixture prepared earlier to the pot and stir them for 2 to 3 mins, until they are slightly dry. Add the paste mixture prepared earlier and stir the mixture thoroughly. Constantly stir the mixture until oil is separated, carefully not to burn the bottom.
Add ½ cup of plain water to the pot when oil starts to separate. Continue to stir and scrape the brown bits off the bottom of the pan until oil is separated again. Add the cinnamon quill, star anise, green cardamom, cloves, lemongrass (prepared earlier) and curry leaves to the pot. Stir them together to mix well. Constantly stir for 2 to 3 mins or until most of the liquid has evaporated.
Add the chicken to the pot and stir them to mix well for 1 min. Add the potatoes and continue to stir for another 1 min before adding the salt. Stir the mixture to mix well and add the coconut milk to the pot. Continue to stir until they are thoroughly mixed. Bring the curry to a boil over HIGH heat. Once boiling, briefly stir the mixture and reduce heat to LOW. Cook uncovered over LOW heat for 35 mins or until the chicken is cooked through and the potatoes are soft.
## STEP 3 ##
After 35 mins, switch the heat OFF and cover the pot with its lid. Let the chicken curry rest for at least 30 mins before serving.
## STEP 4 ##
After 30 mins, voila! The beautiful Malaysian Chicken Curry is now ready to be served. Garnish the chicken curry with sliced chilies and coriander leaves and serve them with a warm bed of rice.
Happy cooking ????????
# Music Credits #
Yellow Rose of Berkeley
Sunshine Samba
#norahscookingdiary
How to Make the BEST Malaysian Curry!
It's Wok Wednesday and today Jeremy is making Nasi Kandar, a rich and fragrant chicken curry served with steamed pandan coconut rice.
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Malaysian Chicken Rendang | Rendang Ayam | How To Make Chicken Rendang
Art Of Cooking Recipes
Malaysian Chicken Rendang : A Curry that bursts with flavour , the lemon grass in it transforms the dish to another level.
This is a dish that my Mother thought me who being a Malaysian has given me the best possible recipe for this , Now i know there are a lot of other versions of the dish that add lemon leaves and tamarind juice, but i try to keep my recipes as simple as possible, so that others can follow easily and have the ingredients readily available.This recipe is the most simple one there is out there and i can promise you it tastes amazing , all i can say is Thank You Mom. Note :This recipe can be made with mutton as well.
#Chickenrendang #Malaysianchickenrendang #Chickencurry #WithMe #artofcookingrecipes
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Ingredients To Keep Ready.
First Grind
1 Whole Coconut Grated (250 grams ) Roast and Grind
Second Grind
4-5 Stalks Lemongrass
2 Medium Sized Onions
2 Tablespoons Ginger Garlic paste
3 Tablespoons Red Chilli Paste
Other ingredients:
1 Kg Chicken
300 ML Coconut milk
3 pc Cardamom
2 Inch Cinnamon
2 pc Star Anise (Whole)
4 pc Clove
Coriander Leaves to Garnish
Salt to Taste
Thank You
MEE KARI Simple Yang Mudah Untuk Dibuat | Simple CURRY NOODLE
Resepi penuh di blog :
Resepi Mee Kari Simple :
Assalamualaikum..
Puasa kedua hari ni saya nak berbuka dengan mee kari. Dah lama pun tak makan mee kari. Mee kari yang saya nak buat hari ni sangat senang dan cepat disediakan sebab tak menggunakan banyak bahan. Sesuai la untuk sesiapa yang balik kerja lewat tapi nak sediakan juadah berbuka yang best. Hehe.. Ok sesiapa nak buat mee kari @ bihun kari boleh la cuba resepi yang simple ni.
Bahan-bahan:
Mee/bihun secukupnya (celur)
1 mangkuk kecil ayam (potong kecil)
1 biji bawang merah besar (tumbuk)
2 ulas bawang putih (tumbuk)
2 cm halia (anggaran)
1 batang kulit kayu manis
2 biji bunga lawang
3 biji buah pelaga
6 sudu besar serbuk kari (bancuh dengan sedikit air menjadi pes)
4 cawan santan
Air (jika perlu)
Garam secukupnya
Bahan perasa secukupnya
Sedikit tauhu kering/basah (potong kecil)
2 batang fish cake (hiris nipis)
Bahan hiasan:
Taugeh (celur)
Sawi (celur)
Telur rebus (potong 2@4)
Cili besar merah (hiris)
Bawang goreng
Cara-cara:
Panaskan minyak di dalam kuali/periuk. Tumis kulit kayu manis, bunga lawang dan buah pelaga sebentar.
Kemudian masukkan bawang merah, bawang putih, halia dan daun kari. Tumis sehingga naik bau.
Masukkan pes serbuk kari. Tambahkan garam. Kacau sehingga garing.
Masukkan ayam. Kacau sehingga ayam sedikit masak.
Masukkan santan pekat dan santan cair. Tambah air jika perlu. Kacau kuah dan tunggu sehingga mendidih.
Masukkan tauhu dan fish cake. Tambah bahan perasa jika suka. Kacau sebentar dan tutup api.
Cara hidangan:
Letakkan mee/bihun yang telah di celur ke dalam mangkuk. Masukkan kuah. Tambahkan sawi dan taugeh. Tabur cili dan bawang goreng jika suka.
Tips:
Masukkan garam semasa menumis pes kari supaya warna kuah akan nampak cantik.
Taugeh yang telah dicelur perlu direndam segera di dalam air sejuk untuk mengekalkan kerangupan taugeh.
Selamat memasak ye kengkawan ????????
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