Chicken Curry Kapitan originated in Penang Malaysia, as a signature dish of the Peranakan (Straits-born Chinese) community, blending Chinese, Malay, Indian, and even Southeast Asian colonial influences.
The origins of the dish and its unique name stem from a few fascinating historical stories:
- The Name Legend: According to local folklore, during the British colonial era, a British captain (or an official, often known as a Kapitan) asked his Nyonya cook what was for dinner. The cook replied “Kari, kapitan!”, implying the dish was specially made for the Captain.
I personally enjoy all types of curry, but I’ve met people who have said they’re not fond of curry and that particular flavor.
When I have served them the Curry Kapitan, they’ve enjoyed it because the flavor profile in Southeast Asian curries is very different from South Asian countries like India and Sri Lanka.
There is a certain sweetness, and I think the use of lemongrass, coconut milk and other citrus based flavors really brightens up the overall flavor profile when compared to a traditional Indian style curry.
Here’s a perfect side for your curry, Delicious Coconut Rice Recipe: A Global Favorite
Ready to explore Thai curries, Exploring Thai Curries: Where Do I Start?
And a classic Indian curry, Authentic South Indian Coconut Curry Recipe
A classic curry from West Bengal, Bengali Green Chicken Curry-Kachhi Lonka Murgi
The classic curry favorite, Homemade Chicken Tikka Masala Recipe
A vegetarian option, Moong Dal: A Hearty Indian Bean Dish
Or, Japan’s “national dish”, Homemade Japanese Chicken Curry Recipe: Easy Comfort Food
What are some top tips to getting the best results?
The key to getting this curry right is letting the chicken marinade as long as possible and secondly making your own curry paste, and finally cooking it until the oil separates.
Ingredients:
6 Chicken Thighs, boneless, skinless.
1 1/2 tsp ground Turmeric
2 tsp Salt
2 Tbsp Oil
4 Tbsp Oil, for browning the chicken.
Spice Paste:
200g (7oz) Onion or Shallots roughly chopped
4 Garlic cloves
2 inch piece of Ginger, roughly chopped
1½ tsp ground Turmeric
3 Lemongrass stalks, prepared, pounded and roughly chopped
7-8 dried Chilies, soaked in hot water and roughly chopped
1 tsp Shrimp paste
Salt to taste.
3 Tbsp Oil
Seasoning:
3/4 cup canned chopped Tomatoes
2 tbsp Tamarind paste
2 tbsp dark brown Sugar
6 Makrut lime leaves
1 Cinnamon stick
1 cup Coconut milk
Preparation:
Mix the chicken thighs with the marinating ingredients, and allow it to marinate overnight or for at least four hours in the refrigerator.
Combine all of your ingredients for your spice paste, and use a mini food processor to grind them into a fine paste. Set that aside.
Brown your chicken in the 4 tablespoons of oil until it is brown on both sides. That takes about three minutes per side. Then set the chicken inside and add your spice paste into the oil and cook it until the oil separates. This can be anywhere from 10 minutes to 30 minutes. Keep stirring, so you don’t burn the paste.
Then add your tomatoes and other seasonings (except the coconut milk) and bring up to a simmer, add back your chicken and allow that to simmer gently for 15 minutes, add the coconut milk and allow to simmer for an additional five minutes. Serve with pandan rice.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
