Chicken Curry Kapitan/Nyonya Chicken Curry

Ingredients
Spice Paste
20 dried chilies (soaked and deseeded)
8 fresh chilies (roughly chopped)
10 shallots (roughly chopped)
10 cloves garlic
30g turmeric (cut into thin slices)
8 candlenuts
6 stalks lemon grass (white part-cut into thin slices)
10g toasted belacan/shrimp paste
50g galangal (cut into thin pieces)
Other Ingredients
1/2 cup ( 110ml) cooking oil
2 kg chicken parts
3-4 potatoes
10 kafir lime leaves
6 stalks lemon grass (green parts)
2 tsp salt
2 tbsp brown sugar
1/2 cup (110 ml) tamarind juice (extracted from 50g tamarind pulp +1/2 cup water)
1 1/2 L plain water
400 ml coconut milk
Garnishing
kaffir lime leaves (julienned)
fried shallots

[@limnancy5146]

Looks good....will try

[@monicassingaporekitchen9975]

Excellent! All the best Nancy!

[@thulomanchay]

Thankfully we don't have to watch potatoes being peeled and cut. This video is well done. Straight into the process of cooking. Thank you.

[@monicassingaporekitchen9975]

Thank you for your kind comments. I am happy that you enjoyed this video. All the very best to you!

[@hiramyawikramasinghe8330]

Thank you Monica, shall try this out. Greetings to you from Sri Lanka.

[@monicassingaporekitchen9975]

Have fun!

[@Jtsh706]

No need to fry the chicken first?

[@monicassingaporekitchen9975]

Hi! The traditional curry kapitan does not require you to fry the chicken first.

[@Jtsh706]

@@monicassingaporekitchen9975 noted with thks..

[@nest4babe]

Thank you for the clear instructions. I love Kapitan. Are you from Penang?

[@monicassingaporekitchen9975]

I am glad that you find this video helpful! Yes! I am a Penangite residing in Singapore. Cheers🎉