Penang Nyonya Curry Kapitan Chicken

Perfectly served on a bed of warm hot rice, this Nyonya chicken dish is the result of the gorgeous mix of herbs and spices used by the Malays and Chinese.
Penang Nyonya Curry Kapitan Chicken
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Cooking Time
40 mins


  • 1.5kg chicken meat
  • 600gm big onion
  • 100gm fresh turmeric
  • 0.4litre lime juice
  • 0.5litre chicken stock
  • 20gm fondor
  • 100gm fried shallot
  • 600gm red chilli
  • 200gm candlenut
  • 400gm coconut cream
  • 150gm cooking oil
  • 600gm shallot
  • 100gm sambal belacan
  • 1 pc kafir lime leave


  1. Blend red chilli, fresh turmeric, candlenut and shallots together.
  2. Heat a pot and add in cooking oil. Add in the blended ingredients and fry until fragrant.
  3. Put in the chicken meat, chicken stock, coconut cream and belacan. Cook for 5 minutes or until chicken is tender.
  4. Put chicken and gravy onto plate. Add in the fried shallot and lime juice before serving.

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