Curry Kapitan with Yellow Tumeric Glutinous Rice

I'm not sure where Curry Kapitan originates from but it certainly has its roots well planted in Malaysian cuisine. This dish probably originates from the Peranakan culture (a mixture of inter-cultural Malaysian Chinese and Malays). Curry Kapitan is one of the more famous curry dishes in Malaysia and some claim that the best to be had is on the island of Penang. Curry Kapitan used to be served for special occassions like family feasts and local weddings. But nowadays it is not just confined to such eleborate events but incorporated into every day cooking. Although it is called a "curry" this dish does not use any curry powder whatsoever. Rather it is blend of freshly grounded ingredients such as red chillies, shallots, tumeric, ginger and coriander, amongst others.

I served this curry with yellow tumeric glutinous rice or what we locals would call "nasi kunyit". The word "nasi" means rice and "kunyit" means tumeric. This rice dish is also another accompanient for curry based recipes and served during special occassions. Although this is my first time cooking Curry Kapitan and Tumeric Glutinous Rice, I was totally surprised as to how well both dishes came out. The curry was extremely delicious and frangrant, with a hint of lime leaves mingled with the spices. The rice was indeed a great pairing with this curry.





Curry Kapitan with Yellow Tumeric Glutinous Rice
(serves 4)

Chicken Curry Kapitan

Ingredients:

1 whole medium sized chicken (750g) cut into 16 pieces
3 lemon grass (use only the white part), sliced finely **
1 1/2 inch galangal **
226g of fresh red chili (seeded and sliced) – 226g **
8 small shallots (sliced) **
1 inch ginger **
6 candlenuts (soaked in warm water) **
1/2 inch fresh turmeric **
1/2 teaspoon belacan (fermented shrimp paste) **
1 cup coconut milk
8 pieces kaffir lime leaves, sliced thinly
1 tablespoon lime juice
Salt to taste

** Ingredients to be finely grounded

Method:

1) Blend all spices to a very fine paste.

2) Heat up some cooking oil in a work and stir-fry paste until aromatic or a thin layer of oil rises to the top.

3) Add chicken and continue stirring until it’s almost cooked.

4) Add the coconut milk and continue to simmer for another 15-20 minutes, over low heat.

5) Add salt to taste and serve hot.

Yellow Tumeric Glutinous Rice (Nasi Kunyit)

Ingredients:

500g glutinous rice
1 1/2 tbsp turmeric powder
2 pieces dried tamarind skin (asam keping) or 1 tbsp lime juice
1 grated coconut (or packet coconut cream)
1 tsp salt
20 white peppercorns
2 pandan leaves, knotted

Method:

1) Wash and soak glutinous rice in clean water. Add turmeric powder and dried tamarind skin or lime juice and set aside overnight.

2) Add 3 tbsp water to the grated coconut to squeeze out thick coconut milk. Add just enough water and squeeze out thin coconut milk. Put rice in a steaming tray and add thin coconut milk to cover the rice. Mix in peppercorns and add pandan leaves.

3) Steam rice over high heat until nearly cooked for 20 minutes. Combine salt with thick coconut milk. Remove rice from steamer. Stir in thick coconut milk and continue to steam for another 8 to 10 minutes. Serve warm with the curry.