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Curry Kapitan

Hi Barry!
This recipe is under the Eurasian section of the book though you mentioned that it's a Nonya dish.


1 medium chicken

2 cucumbers - sliced thickly

12 dried chillies

2 tsp black peppercorns

1 1/2 tbsp tow cheong

2 stalks lemon grass

4 tbsps oil

1 clove garlic - crushed

15 small onions

2 tsps tamarind juice (or 1 tsp lime juice or white vinegar)

salt to taste


1.	Cut the chicken into bite-sized pcs.

2.	Grind the dried chillies, peppercorns, lemon grass and small onions

into a fine paste, and mix with the tow cheong.

3.	Blend the pste with the crushed garlic.

4.	Rub the paste into the chicken pcs and allow to marinate for half an hr.

5.	Heat the oil in a wok and fry the chicken until well-coated with the spices.

6.	Add tamarind juice and salt to taste.

7.	Cook on low heat until tender.

8.	Add cucumber slices and simmer until the cucumebrs are soft, stirring constantly.

Source - Malaysian Cuisine
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