Kari Kapitan (Nyonya Chicken Curry)
In short: Chicken and potatoes simmered in a creamy coconut curry scented with lemongrass, galangal, turmeric, shrimp paste, tamarind and kaffir lime leaves. It takes about 1 h 15 min in total and makes 5 servings.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 h 15 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 590 kcal
Kari kapitan is a Nyonya chicken curry that is more fragrant and tangy than a typical Indian-style curry. It is made from fresh aromatics, including lemongrass, galangal and turmeric, a little shrimp paste, then coconut milk, tamarind and torn lime leaves. The sauce is rich, mellow and gently hot, and the potatoes soak it up. Serve it with plain rice, and expect to want a second helping of sauce.
Instructions
- Blend all the paste ingredients, including the water, into a smooth paste.
- Heat the oil in a wide pot over medium heat. Fry the paste for 10 minutes, stirring often, until fragrant and the oil separates. Add the bruised lemongrass and lime leaves and cook for 1 minute.
- Add the chicken and stir for 3 minutes, until every piece is coated with paste.
- Pour in the water and half the coconut milk and bring to a gentle simmer. Add the potatoes, then lower the heat and simmer, partly covered, for 25 minutes.
- Stir in the remaining coconut milk, the tamarind liquid, sugar and salt. Simmer gently for 10 minutes, until the chicken reaches 74°C (165°F), the potatoes are tender and the sauce has thickened.
- Taste for salt and tamarind, discard the lemongrass stalk, and serve hot with steamed rice.
Tips
- Do not boil the curry hard after adding coconut milk, or it can split and turn oily. A steady, gentle simmer keeps the sauce smooth.
- Make it a day ahead if you can. The flavors blend overnight. Boneless thighs cook in about 20 minutes, so shorten the first simmer to 10 minutes.
Questions and answers
What makes kari kapitan different from other chicken curries?
It is a Nyonya curry made with fresh aromatics, shrimp paste, tamarind and lime leaves, so it tastes tangy and fragrant. Curry-powder-based curries taste more of dried spices.
How spicy is kari kapitan?
Medium. The sauce is rich and creamy, which tempers the heat. For a milder curry, use 4 dried chilies and remove their seeds before soaking.
Can I use boneless chicken for kari kapitan?
Yes. Boneless thighs work well and cook in about 20 minutes in the sauce. Breast meat dries out, so thighs are the better choice.
How long does it take to make Kari Kapitan (Nyonya Chicken Curry)?
About 1 h 15 min in total: 25 min of preparation and 50 min of cooking.
How many calories are in Kari Kapitan (Nyonya Chicken Curry)?
About 590 kcal per serving, with 29 g of protein, 24 g of carbohydrates and 42 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 24 g |
| Fat | 42 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
