Thursday, June 27, 2013

Irresistible Kapitan Chicken Curry 甲必丹加哩鸡 ~ MFF Penang

I  realized this  Kapitan  Chicken Curry is originated from Penang only when many photos of the dish  posted on the Malaysian Food Fest facebook event  for the Penang month.  Prepared the dish earlier but did not make it to the blog  due to  my lousy photography.

With just a few day left before waive bye bye to June 2013, managed to dished out to mouth watering dish for this facebook event initiated by Wendy of Table for 2.... or more.

 Patient is need to cook the dish as the pounded ingredients need to cook under low fire and keep stirring till oil appeared.


 As usual I used only Kampung Chicken for all my chicken dishes, as the meat are tougher and sweeter!    ^_^


Ingredients A

1 kg chicken (cut into pieces)
2 tbsp of  turmeric powder (serbuk  kunyit) 黄 姜粉
salt to taste
200 ml santan  or thick coconut milk (I used the packet type)
4 - 5 tbsp Cooking oil 
brown sugar to taste

Ingredients B (blended or pounded)

8 shallots
1 big onion 
1 piece  of lengkuas abt 2cm  (galangal) 南姜
1 piece of belacan
3 buah keras    石古仔
10 pips of garlic
3 stalk of lemon grass ( use  the white part only)香茅
3-4 tbsp of chili paste 

Ingredients C

2 tabsp lime juice
2 tbsp shredded kaffir lime leaves (daun limau purut)  疯 柑叶


  1. Marinate the chicken with turmeric powder  and fish sauce (optional, I like to use fish sauce in my cooking) for at least one hour or longer.
  2. Heat wok with 5 tbsp of oil add in ingredients B and stir fry a while with high heat,  lower the heat continue and keep  stirring  till oil surface;  this will take quite a while.
  3. Add in the chicken pieces and shredded lime leaves and  santan,   cook over low heat for about 10 mins or till chicken is done.  
  4. Add in sugar and salt to taste.  Lastly add in the lime juice and serve.

I am submitting this post to Malaysian Food Fest (Link to MFF Page), Penang Month hosted by Alan of Travellingfoodies


  1. Original Nyonya Curry Kapitan is without Santan ( Coconut Milk)

  2. Hi do you need to dry pan toast the shrimp paste?

    1. Hi, Nicole, if you dry pan toast the shrimp paste, that would definately bring out the aroma of the shrimp paste!

    2. Ah i see! Thanks didn't know that! :)

  3. How to measure a piece of belachan as there are varieties of them ?