Curry Kapitan

Tuesday, March 2, 2010

Making this dish from scratch was worth it. The curry was very aromatic and fragrant. Now, I am proud to say that I can cook curry from scratch and not using packet sauces bought from hypermarts but there's a price tag to pay, NOPE, not $$$ wise but just some sacrifices to my blender. Since turmeric can cause staining due to it's colour, now my whitish plastic/rubbery part of the blender was now bright yellow in colour. I guessed it's pretty normal for those who uses it to blend their spices for their cooking. Since curry was commonly served during any house gathering, I decided to serve them as another dish to by fellow guests too.


1 chicken, chopped into pieces
10 shallots, chopped
100ml oil

100g red chilli
5g belacan
100g garlic
30g lemongrass
100g ginger
15g turmeric
30g galangal (lengkuas)
6 buah keras

125ml santan
1 tbsp sugar
salt to taste

1 lime, juiced


  1. Heat up oil, stir fry chopped shallots. Add in (B) and stir fry until fragrant.
  2. Add in chicken pieces and stir fry for 5 minutes. Add in (C), cover and cook until chicken become tender.
  3. Remove and add in lime juice and serve.

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