Chicken Kapitan Curry
For 2 (for 4)
Onion: 1 (2)
Lemongrass: 2 sticks (4 sticks)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Turmeric: 1 pod (2 pods)
Chinese Five Spice: 2 pods (2 pods)
Chicken Thighs: 1 pack (2 packs)
Jasmine Rice: 1 bag (2 bags)
Coconut Milk: 1 small can (1 large can)
Lime Leaves: 1 (2)
Cinnamon: 2 pods (2 pods)
Chilli Flakes: 3 pods (6 pods)
Desiccated Coconut: 2 pods (4 pods)
Green Beans: 1 pack (2 packs)
Coriander: 1 bunch (2 bunches)
Lime: 1 (2)
Per serving: Energy (kcal) 924 Fat 40g of which saturates 22g Carbohydrates 97g of which sugars 9g Protein 47g Salt 0.12g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
This Malaysian dish probably has deep roots in the traditional cooking of the region, with its rich, thick coconut sauce and citrus-fragrant aroma reminiscent of rendang. However, ‘Kapitan’ was the Portuguese title given to the chosen representatives of each of colonial Malaysia’s diverse ethnic groups, suggesting that the modern dish came together in the lively cosmopolitan sea ports of southern Malaysia. Chinese 5-spice and Indian turmeric combine to give this unusual ‘rempah’ (spice paste) its colour and enchantingly sweet fragrance, with very little liquid to water down the smooth, creamy warmth of the final sauce.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 25 minsFor 4 - 30 mins
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