Ingredients

  • Serves 10 people
  • fried chicken:

    2 whole chicken cut into 4, - skin removed, chicken used in recipe: ayam kampung (free range chicken)

  • 1 tsp turmeric powder

  • sea salt

  • vegetable oil (for frying) 

  • ground spice mix  

  • 2 tbsp kas-kas (polished poppy seeds) 

  • 3 tbsp coriander seeds  

  • 3 tbsp cumin seeds 

  • 2 tbsp fennel seeds 

  • 2 tbsp black peppercorns 

     

  • blended items (paste):

    2 handfuls of dried chillies - boiled and blended (separately)

  • 1 big onion (blended)

  • 10 shallots (blended)

  • 8 garlic cloves (blended)

  • 2 inch ginger (blended)

  • 2 inch galangal (blended)

  • 2 inch fresh turmeric (blended)

  • 8 pieces candlenut (blended)

  • 2 green chillies (blended) 

     

  • other ingredients:

    5 tbsp ghee

  • 4 star anise

  • 6 cardamoms

  • 6 cloves

  • 3 cinnamon sticks

  • 3 stalks lemongrass (bruised)

  • 2 can of canned tomatoes (blended)

  • 2 cups coconut milk 

  • 4 tbsp raw honey  

  • salt 

  • vegetable oil 

  • water  

     

  • accompaniments and garnish:

    fresh coriander (chopped)

  • 2-3 green chillies (sliced) 

  • 2-3 red chillies (julienned)

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Recipe Courtesy of
Anis Nabilah

Chicken Ros Curry (Kapitan Curry)

This Chicken Ros Curry or Kapitan Curry recipe is my version of the same dish from a famous Nasi Kandar restaurant in Penang, that’s been around for over 130 years, and it’s the restaurant that catered for my late grandparents’ wedding. This is a recipe I cracked after diligently eating at the restaurant for three months. This recipe calls for homemade dried and fresh spice mix, it’s so rich and flavourful, perfect on special occasion like Raya!
  • Medium
  • 15 min
  • 40 min
  • 15 min
  • 4 steps
  • 33 Ingredients
  • Medium
  • 4 steps
  • 33 Ingredients
  • 15 min
  • 40 min
  • 15 min

Instructions

  1. Prepare fried chicken (can do a day in advance)

    • Season chicken with salt and turmeric. 
    • Heat vegetable oil in pot and deep fry chicken that’s been seasoned. Fry till golden brown and set aside.


  2. Prepare the ground spice mix (can do a day in advance)

    • Heat non-stick pan over medium fire, add kas-kas, coriander seeds, cumin seeds, fennel seeds, black peppercorns, toast spices for 2-3 minutes, stirring frequently. 
    • Leave it to cool slightly. Place spices in a spice blender and blend till you get a fine powder texture.


  3. Prepare the blended items (spice paste)

    • Blend soaked dried chilies with a little bit of water until smooth and set aside.
    • Blend onion, shallots, garlic, ginger, galangal, fresh turmeric, pieces candlenut, green chillies with a bit of water until smooth.


  4. Cook the curry

    • Melt ghee in a big wok over medium heat. Sauté star anise, cloves, cardamoms, and cinnamon till fragrant. 
    • Add chili paste and blend until fragrant. Addblended spices and sauté until you see the oil splits from the paste. Addground spicesand sauté till fragrant. Add a little bit of water to avoid spices from drying up and sticking to the bottom of the wok. 
    • Add canned tomatoes and fried chicken andcoconut milk, leave it to boil for 20-25 minutes. Season with salt add honey to balance out the taste.
    • Add green chilies and turn off the heat.
    Cook the curry


Plate and Serve!

Sprinkle corianderand red chiliesbefore serving. Best served with flavored rice, raita and chutney.

Plate and Serve!

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Ingredients
  • Serves 10 people
  • fried chicken:

    2 whole chicken cut into 4, - skin removed, chicken used in recipe: ayam kampung (free range chicken)

  • 1 tsp turmeric powder

  • sea salt

  • vegetable oil (for frying) 

  • ground spice mix  

  • 2 tbsp kas-kas (polished poppy seeds) 

  • 3 tbsp coriander seeds  

  • 3 tbsp cumin seeds 

  • 2 tbsp fennel seeds 

  • 2 tbsp black peppercorns 

     

  • blended items (paste):

    2 handfuls of dried chillies - boiled and blended (separately)

  • 1 big onion (blended)

  • 10 shallots (blended)

  • 8 garlic cloves (blended)

  • 2 inch ginger (blended)

  • 2 inch galangal (blended)

  • 2 inch fresh turmeric (blended)

  • 8 pieces candlenut (blended)

  • 2 green chillies (blended) 

     

  • other ingredients:

    5 tbsp ghee

  • 4 star anise

  • 6 cardamoms

  • 6 cloves

  • 3 cinnamon sticks

  • 3 stalks lemongrass (bruised)

  • 2 can of canned tomatoes (blended)

  • 2 cups coconut milk 

  • 4 tbsp raw honey  

  • salt 

  • vegetable oil 

  • water  

     

  • accompaniments and garnish:

    fresh coriander (chopped)

  • 2-3 green chillies (sliced) 

  • 2-3 red chillies (julienned)

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