Singaporean Chicken Curry with Potato & Roti Jala

[@zalibecquerel3463]

Forget turkey and roast potatoes for Christmas. Get this stuff into ya!!!

[@AuntieLiz]

EXACTLY

[@arturovalenzuela1568]

😊

[@Jaysusitsme]

I think you're on to something!!!

[@alistairthorn1122]

Favourite curry - Rendang Used to work with a Malaysian woman who would invite her workmates to her house during Eid as a way of celebrating with us. She made some fantastic food, at least 3 different curries, and rendang was always one of the dishes she made. I'd always try the other 2 dishes and they were always very nice, but I made sure I kept enough room for a sneaky extra bit of the rendang. Sunday afternoon during Eid, relaxing in the company of friends and enjoying some tasty rendang. Good times.

[@thenostudios4472]

Rendang is not curry😅😅

[@kantemirovskaya1lightninga30]

Wow, Liz, you’re posting these faster than I can incorporate the recipes into my weekly menu plan

[@ngken6275]

Amazing Chef Liz says agar agar lol !! No need eat, see the color and texture of the curry is definitely another stunning recipe !! Try using baguette to go with the curry too.

[@2222harrys]

Roti jala is underrated. It’s also just a great snack on its own.

[@MansMan42069]

I love eating my roti jala/kirai by absolutely flooding them with the curry 🤤

[@paulwagner688]

Loving these recipes. I am a bariatric patient who can only eat 6oz by weight for every meal. So I love your bulk recipes. I so want to make these recipes so I can meal prep for a week. But I'm scared trying a cuisine I've never attempted to try. Words of encouragement and helpful hints so I can prepare dishes like these past videos to last a whole week.

[@AuntieLiz]

I always bulk cook because its much more cost efficient and takes a lot less stress out on my mental load when I prepare/organise meals ahead.

[@richardchamberlain2014]

Fantastic looking and sounding recipe, and brilliantly presented without "ums" and "ahs". Very clear and inspiring.

[@obaroya]

I love making my mom's Bengali style chicken curry. It's very soothing and very comforting. But I will try this curry because it just looks so good and it's from you! I want to make everything you cook!

[@dawnbrennan1689]

Im so glad I found your channel. I started out with the roast potatoes but I love all the new (to me) dishes that I have never heard of but look just wonderful. Your enthusiastic presentations really encourage me to try to prepare some of your recipes.

[@MongoosePreservationSociety]

Fabulous auntie Liz

[@ben_the_fisherman]

Holy moly! This looks incredible, Liz 🤤

[@AuntieLiz]

Thank you 😋

[@dwightlooi]

A small tip here: Use an equal amount of Cow's Milk for the coconut milk used. It has nothing to do with health or cost or anything else. Trust me, it tastes better. You see coconut milk is creamy and smooth, and will remain so. Cow's milk on the other hand will curdle in the presence of acid (which there is some in the curry paste). This will give the curry an extra level of body you won't get from just coconut milk.

[@SarcasticShrubbery]

I made this today, pretty much exactly was written (just a bit less spicy as I'm a lightweight) and it was amazing! I currently have a bad cold so it took pretty much all my energy to make everything from scratch, but it was so worth it! Such a flavour explosion and distinctly different from any other type of curry I've had before. And with all the turmeric and chicken stock it just has to be medicinal, right? :)

[@L-h8py]

Pls share link to the recipe. I am not able to find it or the curry powder blend.

[@SarcasticShrubbery]

@@L-h8py Looks like you need to sign up for the website, the URL I bookmarked for the recipe no longer works :(

[@samsuzanasamsudin549]

I used to eat kapitan curry but only in Malaysia which is in Penang and Malacca...with roti jala is really a good combination...the best we eat during hari raya or any special occasions..

[@ofmiriam4726]

love that you filmed in the home cooking environment I find this very calming to watch cool BGM too

[@ryulee458]

OMG auntie Liz that looks so delicious yum 😋

[@AuntieLiz]

Thank you 😋

[@inslander2689]

Its got so much of the south Indian curry base. Shows how much South Indian influence was on Singapore during the Chola periods.

[@Vasharan]

Favorite curry: Stingray curry. But I love all the Malaysian/Singaporean curries in general, and the Kapitan Curry is always a welcome dish.

[@rubenrodriguez2590]

Love these episodes .... keep the cooking class going? Absolutely love your energy and recipes...

[@PDN_Den]

The Penang captains curry version uses balacan and not candle nuts, have you tried the Penang version?

[@Qoonutz]

Perfect for the winter! Sedap!

[@terenceoleary9381]

I've been making this sort of curry for years by pure luck without knowing the correct name, here in Australia we are very lucky with the fresh Asian ingredients we can get. I use fresh tumeric and Galangal and I like to toast the candlenuts slightly to release the oil. I really enjoy your blog and its great as a fellow chef to learn new exciting techniques.

[@AuntieLiz]

Thanks for sharing, I appreciate it.

[@AuntieLiz]

I really enjoyed visiting Rocklea markers in Queeensland where lots of Asian fruit and veg is thriving in that climate. Really encouraging to see more people trying different veg and ingredients. Can’t wait to go back to Aus

[@terenceoleary9381]

I live in Melbourne not so tropical but awesome markets here, very multicultural it's a wonderful city.

[@MisterBaker5]

Stunning.... perfect for Christmas.

[@communityofstar1082]

also roti jala is kelantan - one of region in malaysia (pantai timur food) street food..

[@gee3161]

Favourite is Laksa. Singaporean, Malaysian, Indonesian, Australian, they're all good.

[@Astrobrewster]

Agree - curry leaves are killer. Also a great addition to pickle juices for everything from lime to beetroot

[@pretendtobenormal8064]

Fuiyoh, Auntie Liz! That looks amazing 🙂

[@AuntieLiz]

Thank you 😋

[@taha2010ification]

amazing... thnx !!

[@kevowski]

I use the Mae Ploy Thai curry pastes for my curries and they are really decent.

[@variandavid377]

That looks great!! I’m a mutton curry with marrow person…..also perfect with bread.

[@AuntieLiz]

Omg my favourite type too

[@variandavid377]

I think we have the next video in the making!! 🥳😆🙌🏽🙏🏽

[@tonybu207]

Outstanding chef amazing thank you 🙏

[@ryulee458]

The hotter the better auntie Liz LOL😂😂😂

[@whats.dis.nonsense6534]

Love it aunty lizz 😊yum

[@Ronin_Texas]

I love this recipe by Auntie Liz,

[@ApproachDiverging013]

My mom made fantastic curry chicken using most of the ingredients you used. I use the same blend of spices but it's mostly Chinese and less Malay. Kids love it especially eating it with roti prata!

[@Stick-a-fork-in-Gmorks-tort]

Alright engineers, where is the smell-o-vision technology already? Looks so good.

[@GaryArmstrongmacgh]

I live near Omaha. This recipe looks wonderful and I'd eat it. But there's no damn way I could get some of the ingredients here in this damn Red state!

[@julioenergy]

You're the best!

[@db0b]

❤ Prata or Rice both very Nice

[@nickclarke587]

I'm inspired! Tomorrow's dinner sorted!

[@wanamirul2243]

aaa good dish for tea time

[@blueclothes1]

That’s pure fire chef!! 🤤

[@Singraft]

The pounding technique with a crazy sharp knife…😮

[@twozerosix206]

I made your rendang again for thanksgiving 😊

[@AuntieLiz]

Yay! Thank you!

[@TheKegtwo]

I love Kapitan Chicken, although I found it very complex to make. I will have to roll out the soup pot again.

[@AuntieLiz]

Please try it

[@seanmcerlean]

Damn this looks amazing Liz. Personally i like most curries but a favourite is a lamb rogan josh with either roti or rice.😊

[@handypandy222]

i just order the spice pack you held up I think this needs to be my starting place. at least 5 ingredients i know nothing about. I am in Oakland Ca so I should be able to find them all, but lets take this one step at a time

[@Lulu-jl5zd]

Favorite curry is a King Prawn Jalfrazi. Would to learn how to cook that.

[@vivekanand5563]

"Pounding on the base"... She forgot to say, "Sorry children!" 😮😂

[@communityofstar1082]

malaysian curry the best.. always craving malaysian food when work overseas

[@paulwagner688]

Another question: A couple weeks ago, I found fresh turmeric root at the store. It's in my freezer now, suggestions on usage? How can I use this instead of the powder?

[@AuntieLiz]

Of course! Depends on ur preference but i like to use a small thumbs worth, because theres so many good nutrients in turmeric.

[@arcticfire232]

Both beautiful, You and the dish

[@MC-wq4fk]

For some reason my favorite is chicken rendang but I'll have to give this a try.

[@IIblackwidowII]

Hi Auntie Liz, may I know if you are using the Hexclad pots n pans? Or is there any other cheaper brand that is using honeycomb that you would recommend?

[@AuntieLiz]

Hello, yes I use hexclad, they were gifted though from Uncle Roger and the Hexclad team. If you head over to my blog I made a post about kitchen essentials and variety there are. You don’t need the honeycomb, or fancy/expensive pans to get started. Just gotta use them/clean them correctly.

[@IIblackwidowII]

@@AuntieLiz Thanks! I don't really like nonstick pans as they do not last long and iron casts are heavy though I love them a lot. Love your videos! Makes me miss home a lot

[@josiahwalker989]

where is the link for roti jala?

[@Kelsdoggy]

You make great videos!

[@AuntieLiz]

I appreciate that!

[@wigglesworthy]

Anyone know what type of chilli's / chilli powder is best for the spice blend?

[@DrBaldhead]

Can’t wait to make this. Would it be complete sacrilege to serve with noodles?

[@meat_loves_wasabi]

The thing about roti jala you need to eat it while it’s still fresh because it’s soft like a French crepe…it stiffens up with time losing fluffiness

[@AuntieLiz]

Place into a plastic seal bag, and it keeps moist a bit longer

[@Your.Uncle.AngMoh]

WAH PIANG! I can smell that from here. Through my laptop. In Australia. However many days it's been since you filmed this. I'd take a hint from kaya toast and have some ice-cold butter on slices of baguette- like you reall need MORE fat in this dish!- and sop up the curry with that. Have you done a Melakan Devil's curry yet, Auntie Liz? This is another one of my favourite dishes.

[@L-h8py]

I am new to your channel and love the recipes so far. How can I get this captain’s curry recipe and also the recipe for pre-making the curry powder blend. I am not able to find the recipe via google search.

[@AuntieLiz]

Thanks. I’ve started a little members club here www.auntylizcooks.com/

[@L-h8py]

@@AuntieLiz ❤️

[@higashirinchiah1013]

Asam pedas next 😋

[@orana03]

Would you say blending it/using a pestle and mortar is necessary?? Opposed to just chopping stuff fine and cooking it down

[@AuntieLiz]

Yes by blending or using a pestle and motar, you are bruising/squashing the flavour/oils out. You can cut finely for a rempah, but you want a paste like texture otherwise will end up bitty. Lemongrass is very fibrous so i always prefer my blender/P&M option

[@orana03]

@@AuntieLiz Oh I see. Thanks for the advice :). I'll look at getting one soon

[@mamt0m]

what a coincedence, been trying malay/sg style chicken curry recipes this week. think it's a non-captain style i landed on. i've been holding cinnamon but adding star anise and cardamom, just for a change because everything i cook seems to have cinnamon :)

[@detritus666]

Amazing, thank you - I'm veggie, so I'm going to attempt to try a veggie version of this..

[@schadenfreude6274]

Veggie is Gay. Try putting a piece of Pork in your Curry you'll love it. :)

[@RoamingCosmos]

Fun fact,. In Malaysia the curry leaf is rarely sold in the market,.

[@mdharrisuiuc]

I'm gonna have to copy the sheet of stainless behind the stove. Saves some headache cleaning oil splatter out of the grout

[@paulwagner688]

So, if you can only get the dried curry leaves, what's the ratio? I live in the States, and fresh curry leaves are tough to find unless you grow them yourself.

[@AuntieLiz]

Same same for dried leaves, but just add in with the rempah. No need to fry as they will butn

[@mohahamadrizal2627]

Singaporean indian Muslim aprroved!!! Roti jala is very simple I would have 10pcs with chicken curry or even beef or mutton would be better

[@AuntieLiz]

Thank you sir, ahhh mutton curry, u just reminded me how much I miss that.

[@TheKitty1952]

Smart choice on your sweater color...Turmeric camouflage?

[@AuntieLiz]

haha

[@guillaumeproux7877]

I have never seen curry leaves in my supermarkets in Japan... In general, I can't find most of the ingredients there: curry leaves, lemongrass, something something nuts... so I guess I can just watch and drool....

[@q1000q]

Captains Curry, whta name ! Perfectly Christmas 😅

[@jasonpavlik4904]

There was an MRE that was called "country captain chicken." I wonder if it was supposed to be this.

[@alkor7514]

Murtabak Singapore also dabest

[@paulwagner688]

What's the US equivalent of King Edward potatoes? Russets?

[@AuntieLiz]

Yukon gold?

[@seraphuziel]

I cant wait to try this! #Firsties

[@AuntieLiz]

You can do it! Let me know how it goes

[@PetraKann]

Candle Nuts are toxic are they not Cousin Liz? 😎

[@AuntieLiz]

Yes, cook at least 15 minutes

[@Shahid.-jk2et]

Tip : cut the chicken into small pieces(dice) so that it is easier to eat together with roti jala

[@jakubtomek7829]

Links not working unfortunately - but the recipe looks great! (btw. even after joinging the Pound club, the link to the curry powder is missing in the captain's curry page - it's just plain text)

[@AuntieLiz]

Updated

[@jakubtomek7829]

@@AuntieLizThank you! (the link in the article doesn't seem to work still, but I could find it in the list of recipes). Looking forward to trying it out! Thank you for sharing the recipe.

[@nikkiequijano]

Hi chef ❤

[@AuntieLiz]

Good morning

[@OneLex-e1o]

It's mortar & pestle, Liz! My brain feels disoriented when it's said the other way round😂

[@beanoyip06]

Is captain similar to kapitan?

[@bevmchugh5903]

Where can I find written recipe please?

[@AuntieLiz]

on my website www.auntielizcooks.com

[@kursk8]

yum dude

[@seng628]

Hi chef❤😂

[@JoshuaGohOS]

Do rojak!

[@sausage111]

❤

[@johnsonteoh951]

❤❤❤

[@TheRICKY85]

Had me at cook in bulk. I have to cook everything from scratch though, all store sold sauces have added sugar, or ingredients I don't like.

[@andrewfelixferdaus8767]

How’s auntie liz gonna catch up with uncle roger now that he has moved to the States?

[@jacintopmdacosta3976]

I did love the recipe; however, this [ 04:30 ] is a very dangerous way to pound anything. Thanks for the video!

[@JYeh888]

I love how your outfit matches the colors of your curry ( ꈍᴗꈍ)

[@AuntieLiz]

Im glad someone noticed!

[@SheyD78]

"Be careful wiping up the tumeric, it stains"....... didn't Liz's jumper use to be white?

[@scottamori3188]

My daughter has celiac disease. This looks like it can be gluten free readily.

[@Honeybunseth]

I just use the pre-made pastes these days, I am super tired of looking for the 15 or something spice jars and ingredients that I keep losing / get misplaced by family members

[@AuntieLiz]

Thats ok too! I sometimes do that 🤪

[@_LYH_]

Leave the curry overnight in the fridge for even better taste!

[@daniellum7834]

Think "Singapore" operates pretty well as an adjective on its own. The word Singaporean almost always only sounds appropriate when referring to the people or its citizens.

[@turbomaximal5940]

Can’t wait till uncle Roger reviews this

[@deschan2246]

Who care?

[@TheonlyKnoxy]

I see you got the tumeric all over your jumper aunty Liz! 😂