I think this nyonya curry could just be one of the best curries ever. It’s not too spicy and it’s easy to make at home – my Malaysian Kapitan Chicken Curry.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
[Music] Beautifully spiced so Totally rich and flavoursome this Malaysian curry is one of those Need to know this is my version of Malaysian capitan chicken Guys this is like one of the world’s Great curries i mean i love this So much as you can see i’m already Really excited about it Uh let’s get going on the curry paste First of all and yes we’re gonna make Our own curry paste Yes it will be easy i promise Start off with some chili so i’m using Dried chilies So you need to soak them in some hot Water first just to soften them up So i’ve done that and i’m gonna just Squeeze them Out a little bit now you want to keep a Hold of that chili soaking liquid always Keep the chili soaking liquid when You’re making a curry paste because Sometimes you just need to add a little Bit more liquid into your food processor To kind of get it blending really well Always better to add watery liquid Rather than oil That’s my big tip for making curry paste The oil kind of emulsifies things and Changes The texture and you don’t get a good Blend so there you go
Now we want to add our aromatics we’ve Got galangal and ginger And these guys might look a little Similar um but not the same Galangal has like a really lovely like Pine citrus kind of flavor that it adds Ginger is a little bit more mellow now If you can’t find galangal just give it A go With the ginger which i know is easier To find Um but if you can pop the galangal in There as well So you just need to peel these guys and Then just a rough chop Now we also want some lemongrass here so One of my big tips for I guess keeping and storing some of These ingredients is that Lemongrass your galangal ginger and The kaffir lime leaves that i’m going to Add a bit later they all freeze really Well so If you can get a delivery of these or Find them at an asian grocery store just Stock up keep them in the freezer and Then you can make You know these sorts of curry pastes and You’ll find like you know our Thai curry paste malaysian curry paste Often use Those same sorts of ingredients the Galangal and the lemongrass and That sort of thing so good ingredients
To have on hand if you want to Keep cooking your lovely sort of Southeast asian Dishes now these outer stalks can be a Little tough so i take them Off but don’t throw them away because i Can put them back Into the curry to kind of infuse the Sauce a little bit later on Now these tender parts you want to slice [Music] Now some shallots [Music] And some garlic Now for the shrimp paste so shrimp paste Guys is an ingredient that Is really great adds a huge amount of Like saltiness and umami But don’t smell it Because it is kind of whiffy but it is It will Make a difference so shrimp paste just One of those things Just don’t smell it i want some salt in Here as well Now let’s start blending So now if i open this up you can see and This is like the difference between Using a mortar and pestle And using a blender for a curry paste a Blender just sort of chops things Whereas with a mortar and pestle you’re Really kind of getting a smoosh Which releases more of the like aromas
And flavors and all those things So to try and help this blender along And get it to Smush things a little more i’m going to Add some of that chili liquid Let’s push everything down a little Blend again [Music] Okay so at this point you should be Smelling some really wonderful things I’m possibly having like a bit of like a Chili cough as well So this is the kind of situation we’re Looking at here a much more Pasty kind of look which is great and Now those of you who are familiar with This dish might be thinking Oh no marion forgot the turmeric no i Didn’t i just don’t like to put the Turmeric in my blender because it makes My blender yellow And that annoys me ocd Um all right i’m just gonna add my Turmeric in now Now we’ll come back to the curry paste a Little later on let’s talk about our Chicken so You guys know i’m a legs and thighs girl Um i really need to get those t-shirts Printed don’t i um anyway Um i’ve got chicken marylands here or Are they called chicken supremes as well I’m not sure but anyway maryland’s is What we call them here in australia
And i’m just gonna cut them into more Manageable pieces though I want a thigh piece and a drumstick Piece so before we get started on Cooking our curry let’s pay some respect To the historical Uh story behind this dish this dish Comes from Nonya cooking which is it’s a very Beautiful cuisine it has a mix of Chinese Malay and indian influences it’s one of My favorite cuisines to eat when i’m Traveling in malaysia And this dish in particular apparently The story goes there was a chinese chef On board a british ship he discovered a Beautiful Malay chicken curry decided to make it For his captain But didn’t have a name for it so he just Named it Capitan chicken so there you go that’s The story Um if you have a different version of The story i love how there’s always Different versions Let me know in the comments below anyway Enough of the history Let’s get cooking i’m going to start off With a little bit of oil And now add your curry paste Now the reason you always want to fry Off your curry paste
In a little bit of oil or fat at the Beginning is so that we can kind of Mellow out all those harsh raw you know Raw garlic raw shallot kind of flavors And also to kind of heat up and get Those spices releasing All of their lovely uh flavors and Aromas Now this only takes like a minute or so But you’ll you’ll see when Your curry paste is ready because the Oil That we added sort of starts to separate Out of the curry paste you can see it Sort of sizzling around the edges there So now i know that i’m good to go in With my chicken [Music] Now just give that chicken a really good Mix so it’s like coated in that paste And is just starting to color from that Heat Now we’re going to go in with a few more Aromatics here so these guys here Are magrude lime leaves they add a Really beautiful Lime citrus flavor again these freeze Really well And also they’re really easy to grow so Look that up if you plan on You know making a lot of southeast asian Curries but to get the best out of them You want to really scrunch them up To kind of get their flavor and oils
Releasing And throw them in now we’ve got the Lemongrass Sort of outer husk stalks that we saved From earlier And now we can go in with some coconut Milk We also need a little bit of water here Now you want to give your curry time to Like Get all those flavors in there making Friends and also to get that chicken Really nice and tender So i’m going to give this about 30 Minutes at a low simmer Now currently your kitchen should be Smelling so beautifully spiced and Amazing right now We just want to do some final little Finishing touches on our curry here so This final little bit of seasoning i Think for any good curry is really Essential so i’m just going to taste the Sauce Wow that is like such a big huge amazing Flavor we do need a little bit of extra Things here so i’m going to sweeten this Up just a touch with a little bit of Sugar And then i kind of want a bit more of a Kind of Citrusy note here so i’m just going to Add in some lime juice It’s always great to add lime juice at
The end because the longer you kind of Simmer your lime juice the more it will Mellow out so this will give this a Really nice Fresh pop at the end i want some salt Here as well Okay now we should be looking good let’s Get this out into a serving bowl Now this is really beautiful served with Some steamed rice Or some flaky roti But the important thing is let’s get in Here and try this chicken curry Smelling so good You know what i always think is so Magical about curries is You take all these huge flavors like Garlic and Ginger and gaga and then you make Something that’s so Beautifully harmonious and literally Like a little Symphony kind of going on ah that is so Good Yum If you’ve got any comments or questions Pop them below and if you enjoyed the Video why not hit that subscribe button Plus the little bell one That way you’ll get notified every time I release a new video Thanks guys
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