Kari Kapitan with Roti Jala

2 hrs


6 pax

We feel that Peranakan food is uniquely olden day fusion cuisine due to the mixture of chinese and malay ingredients, the flavours produced are just amazing. However, the cuisine itself is dying slowly, many families choose to protect their recipes and keep it only within the family. Eventually these recipes might get lost through generations if their children or grandchildren do not learn how to cook them. We are lucky to be able to work with Chef Arlene a peranakan chef from Shin Gi Tai, to create this recipe for you guys! This dish pairs perfectly well with Roti Jala, the way the lacy rolled pancakes soaks up the curry just gives us a sense of comfort from eating it.

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Marinate the chicken pieces with turmeric powder and salt for 4 hours.
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Add all ingredients for spice paste into a food processor and blend until fine.
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Deep fry the chicken in hot oil until golden. Drain on paper towels.
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Add spice paste to a hot pan and add ½ cup of the frying oil in a wok, fry until fragrant.
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Add cashews and onions and cook until onions turn translucent.
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Add the chicken and cook for 5-7 minutes over a medium flame.
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Add the coconut milk, tamarind juice, lime leaf and brown sugar and simmer for 1 hour until chicken is tender.
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Add all ingredients for Roti Jala to a blender and blend until smooth. Strain into a cup.
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Heat griddle until drops of water sizzle slowly on its surface.
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Using roti jala maker, drizzle batter onto griddle in a flower pattern.
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Make sure the roti jala cooks slowly and evenly until lightly golden brown.
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Fold in the sides and roll up.
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Dish Kari kapitan onto serving plate and garnish. Serve with roti jala.
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