Chicken curry has always been my favorite, but I hardly make chicken curry from scratch, until now. This chicken curry recipe is absolutely delicious and aromatic, with tender and fall-off-the-bones chicken and a creamy and rich coconut curry sauce. It’s so good!
Chicken curry is originated from the Indian subcontinent, but it’s popular in Southeast Asia, for example: Malaysia, Indonesia, Singapore, Thailand and Vietnam. It’s also well loved by many in England and the Caribbean.
In Malaysia, there are many different types of chicken curry: Indian, Muslim-Indian (Mamak), Chinese, Malay, and Nyonya. They are all distinct recipes but the underlying flavors are pretty much the same; it’s spicy, rich, aromatic and scrumptious.
The recipe I am sharing today is Chicken Curry Kapitan, a Malaysian “dry” curry and a Nyonya adaptation of Indian chicken curry. Kapitan is the name given to appointed Chinese chiefs during the Portuguese and Dutch colonization in Malaysia.
It’s a dry curry because the curry sauce is thicker and not so liquidy. Learn how to make chicken curry from scratch, you will love it. Happy cooking!
There are many different kinds of chicken curry, here are some of the most popular versions.
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