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Kari Kapitan - Downloadable Recipe
  • Kari Kapitan - Downloadable Recipe
  • Kari Kapitan - Downloadable Recipe
Kari Kapitan - Downloadable Recipe

Kari Kapitan - Downloadable Recipe

Kari Kapitan is a Malay curry with a rich sauce made with ground nuts and coconut milk and flavoured with dried and fresh spices.

To make this recipe, you'll need:

HALDI BLEND: 4 tsp

METHI BLEND: 1 tsp

MIRCHI BLEND: 1 tsp
Description

Kari Kapitan is a Malay curry thought to be named after a dish cooked for European traders (Captain's Curry). The sauce has a rich base of ground nuts and coconut milk, flavoured with dried spices, which is lifted by the addition of fresh lemongrass (and lime leaves if you have them) to create a wonderfully fragrant and delicious dish.
More Info

Curry Legend Club Recipe

Page number: Club Recipe

Effort: Medium effort

Serves: 4

Prep: 25 mins

Cook: 1 hour 20 mins

Origin: Malaysian
Shopping List

  • 4 chicken legs or a mix of thighs and drumsticks - cut through to the bone in a few places, or use a mix of firm tofu and aubergine for a veg version - cut into large pieces
  • 300g potatoes (any type) - peeled and cut into large bite-size pieces
  • 1 onion - roughly chopped
  • 2 cloves of garlic - roughly chopped
  • Fresh ginger - roughly chopped to make 2 tbsp
  • 2 lemongrass stalks - bashed with a rolling pin then cut into 3cm lengths
  • 1 lime
  • 1 tbsp tomato puree
  • 30g peanuts, macadamia or cashew nuts (roasted and salted are fine)
  • 1 tbsp fish or soy sauce (any type)
  • 200ml coconut milk (full fat is best)
  • 2 tbsp sugar
  • 1 tbsp vinegar (rice, white wine or cider vinegar is best)
Blends Needed

HALDI BLEND: 4 tsp

METHI BLEND: 1 tsp

MIRCHI BLEND: 1 tsp
Goes Great With

Cucumber kerabu, red chilli sambal and coconut rice from Curry Legend World Tour
Also Works a Treat With

diced chicken or meat-free chicken style pieces

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