Kari Kapitan – 甲必丹咖喱鸡

Richer, thicker and drier than the usual curries – this dark orange gravy brings about that delectable harmony of traditional Chinese and Malay flavours all into one hearty dish. However, regardless of how appetizing it is, curry may not be the most waist friendly option due to the frightening amounts of cream used.

So bring down those calories easily with greek yogurt! Coconut milk is commonly used to achieve that rich creamy texture in curries but consuming too much of it might ruin your weight loss regime. Without abandoning the classic creamy thick consistency, Farmers Union greek yogurt delivers that added bonus of essential proteins, calcium and vitamins. The subtle tanginess and sweet taste of greek yogurt blends well with the rich flavours of lemongrass and kaffir lime leaves.

Marinating with turmeric powder draws out the moisture from the chicken, making its meat wonderfully silky and succulent. After frying, take that crispy, juicy chicken thigh for a soak in the curry mixture and let that harmonious blend of flavours permeate right into the meat. Make sure to watch your mixture, keep it hydrated by adding extra water or tamarind paste to prevent your curry mixture from burning.

Simple and easy to prepare for large groups, pair this low-calorie chicken curry with steamed rice or naan bread. Let your taste buds set sail with this delightful aroma of spices, infused in the tangy flavours of curry.

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  • Servings: 6

  • Time: 1 hr

  • Skill: Easy


  1. 1.2 kg chicken thighs (cut into 2)

  2. 2 tsp turmeric powder

  3. 1 tsp salt

  4. 2 large red onions (sliced)

  5. 200g Farmers Union Greek Style Yogurt

  6. 5 kaffir lime leaves

  7. 2 stalks lemongrass

  8. 1 tbsp gula Melaka

  9. 1 tsp salt

  10. 4 tbsp crispy fried shallots

  11. 4 sprigs mint leaves

  12. 50g cashew

  13. 50g milk

  14. 200ml water

  15. ½ tbsp tamarind paste

  16. 2 tbsp oil

  17. Oil for deep frying


  1. 150g shallots

  2. 10g garlic

  3. 10g ginger

  4. 15g galangal

  5. 10g turmeric

  6. 2 stalks lemongrass

  7. 50g red chillies

  8. 10g dried chillies

  9. 10g toasted belacan

  10. 15g candlenut

  11. 50ml oil


  1. Marinate 1.2kg chicken thighs with 2 tsp turmeric powder and 1 tsp salt overnight.

  2. Blend rempah ingredients into fine paste.

  3. Blend 50g cashew and 50ml milk into a fine paste.

  4. Jullienne 3 kaffir lime leaves and bruise 2 lemongrass.

  5. Mix 200ml water with ½ tbsp tamarind paste. Strain. Discard seed. Set aside.

  6. Heat oil for deep frying. Fry marinated chicken thighs until golden brown. Drain and set aside.

  7. Heat 2 tbsp oil in a wok on medium heat. Fry 2 large red onions until soft.

  8. Add blended rempah and 2 bruised lemongrass. Fry until oil separates from the rempah.

  9. Add in the fried chicken along with 2 kaffir lime leaves. Pour in 200g Farmers Union Greek Style Yogurt, 200ml water tamarind mixture and cashew milk paste.

  10. Season with 1 tbsp Gula Melaka and 1 tsp salt. Cover and simmer until chicken is cooked, around 15 to 20 minutes

  11. Stir in 3 julienned kaffir lime leaves and 3 tbsp crispy fried shallots before serving

  12. Garnish with a sprinkling of crispy fried shallots and mint leaves.

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