Curry Kapitan _ authentic Nyonya chicken curry _ Kari Kapitan _ How to make a curry paste

I have a very exciting recipe to share with you today .

But before that , I just want to say thanks to all of you who have supported me this far by subscribing to my youtube channel without you .

I wouldn't be doing what I'm doing .

Now last Tuesday , I received an email notification from youtube saying that I have made 500 subscribers .

I know it's not much but it is a beginning and it will encourage me to keep producing my own video content and to share my recipe .

I'm doing all this video on my own , filming it and also editing it .

So I just want to say thanks again to all of you who have supported me and subscribe to my youtube channel .

Now , let's talk about today's recipe today .

I'm gonna share with you another one of my family recipe .

I don't always cook this dish , but when I do , I will cook it for my friends , family and relatives and they just love it .

I have never shared this recipe before .

So today , because it is so special and it's because that I have made the 500 subscribers and I'm so happy and I'd like to thank you all for supporting me that I'm gonna share this recipe with you .

It's been with my family for generations and it is authentic and traditional to the neon or the Straits Chinese of Penang Malaysia .

Now , each family will have a slight variations on how they cook this curry dish .

This curry dish is called curry .

There's a layer of fat .

So what you do is you just cut along the layer of fat and just break it .

The reason I'm using a whole chicken is because I like to have the bone and get the flavor in the stock to slice along here .

Same thing with this , OK ?

Then just try and break it .

No one teaspoon of turmeric , some salt and cooking oil .

I'm gonna use my hand because I don't mind using my hand .

So I'm just gonna be mixing this through .

Now I have my chicken marinated with turmeric salt and cooking oil .

I'm just gonna let it sit out here for 30 minutes .

But if you're not in a rush , I suggest to clean wrap and let it marinate in the fridge for at least two hours or even overnight .

That way your chicken itself will have that beautiful intense yellow color from the turmeric powder .

Now to make this curry Capitan , we will need all these ingredients to make the spice paste , not from the jar , not from the packet , your own curry spice paste .

And I will show you how these are all the ingredients we need to make this curry Capitan .

We need lemon grass , fresh chili , dried chili French shallots , garlic , candle nuts , candle nuts will be used as a thickening agent for the curries .

We need coffee , lime leaves , fresh ginger , fresh turmeric , which gala is also known as blue ginger .

It's from the ginger family .

It is a little bit milder and sweeter in flavor and has a unique aroma that is almost like camper and it doesn't have the heat like a ginger .

Now to buy a Galaga is best to try and find one that is slightly young and not too old .

Otherwise , the old Galaga itself is quite fibrous and it is quite hard .

I have a knob of tamarine pop .

Palm sugar will be used to sweeten the curry gravy , one fresh lime to create the sourness , fresh sourness for the curry gravy .

Remove the uh the top end of the chili .

Next is Galaga can smell the gala smells beautiful .

The turmeric ginger shallotte .

The next thing I have is the lemon grass just cut off the end bit and remove the outer layer because the outer layer is very fibrous , the dried chilies and the candle nts one last ingredient .

It is very , very important for any Nyon cooking is toasted , one teaspoon of then I'm going to pulverize all my ingredients .

I need to mix my tamarine pup with hot water to be able to extract the tamarine juice to be used in making my curry gravy .

So , what I have here is the one knob of tamarin pup .

I'm gonna add about two cups of water in here , which is about 500 mL .

So with the leaves , I'm gonna break it into half , cut off the tip end , turn it around and just slice it to remove the vein of the middle vein of the leaves because this will be quite hard to eat .

So stack up the leaves and then what I want to do is to slice it very , very thinly .

So what I'm gonna do now is I'm gonna crush these coffee lime leaves and I'm just gonna toss it in .

OK .

Oh , so now I'm gonna do is add the curry spice space .

So I've added some water .

I'm gonna pour in the water can see the oil is start starting to separate from the uh the .

So what we can do now is to add in the chicken .

So I'm gonna add the uh tamarin juice , make sure that that's enough to cover the chicken .

The curry always tastes better if it's cooked for a long time and if it's left overnight , I'm going to turn the heat down to low and let it to slowly cook .

Adding about one cup of uh coconut .

This is coconut cream .

So in this jar is 270 mil , 270 mL , slightly more than one cup and two .

This is two tablespoon of palm sugar .

It's Malaysian palm sugar gonna add it in so gently clay , move the curry around .

I'm also going to add the coffee lime leaves which I have sliced .

It's too much oil .

So I'm skimming some of the oil from the surface .

I will share a story with you as to where the name of this curry comes from Kari Capitan .

This is what I have heard .

Kari Capitan itself .

The word Capitan refers to the title during the colonial time .

Given to the headsman or the leader of an ethnic community .

For example , for the Chinese , the leader or the headsman is given the title as means Chinese tan means captain in English .

Um it is during the colonial time and the reason this curry is called curry is that the captain was asking his cook as to what's this beautiful food that he just had ?

And the cook was taken by surprise .

And the and the cook basically say curry basically saying that it is curry and addressing his leader as Captain Tan .

So that's the story that I have heard .

So it is a dish that has been created in Penang by the Chinese and adopting the Malay spices and the Indian spices as a Chinese curry dish .

So that's the reason why this is authentic and it's authentic .

Uh for me in my family , squeeze a bit of fresh lime .

That's my , if you ask me , which is my favorite chicken curry .

It has to be this one .

The reason is that it's so intense in flavor and is fragrantly aromatic .

It is so special because it is authentic and it is traditional to my family as well as to the Peranakan Chinese .

I hope you like this recipe and that you will try yourself at home .

Please subscribe and share with your friends and family .

Thanks for watching .

I'm Victor K .

I'll see you next week .