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A bowl of Malaysian kari kapitan, or chicken curry.

Kari Kapitan (Penang Nyonya Chicken Curry)

Kari kapitan is a Penang Nyonya chicken curry made with chicken and a cooked rempah of dried chilies, shallots, lemongrass, candlenuts and belacan. This recipe doesn't contain coconut milk, so the sauce cooks down thick around the chicken.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Dish
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

For the Rempah (Spice Paste)
  • 8 dried red chilies, soaked and drained
  • 4 shallots
  • 4 garlic cloves
  • 2 lemongrass stalks, white part only
  • 1 inch (2 ½ cm) fresh ginger
  • 4 candlenuts or macadamia nuts
  • 1 teaspoon toasted belacan
  • 1 teaspoon ground turmeric
  • 2 tablespoons water
For the Curry
  • 2 tablespoons vegetable oil
  • 1 ½ pounds (700g) chicken pieces
  • 1 cup (240ml) water
  • 2 makrut lime leaves (kaffir lime leaves)
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
Optional Garnishes
  • Sliced scallions (spring onions)
  • Chopped cilantro (fresh coriander)
  • Fried shallots

Equipment

  • Blender
  • Food processor
  • Mortar and pestle
  • Wok or large saucepan

Method
 

  1. Make the Spice Paste: Blend the soaked and drained chilies, shallots, garlic, lemongrass, ginger, candlenuts, belacan, turmeric and 2 tablespoons water until smooth.
    2. If your blender needs more liquid, add only a little at a time.
  2. Cook the Rempah: Heat the vegetable oil in a wok or large saucepan over medium heat.
  3. Add the spice paste and cook for 8 to 10 minutes, stirring frequently. If you added extra water while blending, continue cooking until that water has evaporated and the paste has darkened.
  4. Cook the Chicken: Add the chicken and stir until the pieces are coated in the rempah.
  5. Add the water and makrut lime leaves. Simmer until the chicken is cooked through and the sauce has reduced around it. Check the thickest pieces reach 165°F (74°C).
  6. Finish the Curry: Stir in the lime juice and sugar. Taste and adjust if needed, then serve hot with rice.

Notes

  • If your blender struggles with this fairly small quantity of rempah, add extra water a little at a time. More water won't ruin the paste, although you'll need to cook it for longer before it begins to brown.
  • Many Penang Nyonya kari kapitan recipes contain coconut milk. This tested recipe doesn't, so the sauce is more concentrated and less creamy.
  • Macadamia nuts can replace the candlenuts.
  • Keep leftovers refrigerated for up to 3 days or freeze for up to 2 months.