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A Less Spicy Malaysian Curry - Chicken KapitanBy Expert Author: Jasper Avila
Many western people imagine that all Asian cuisine are spicy and exotic. Whilst it may be true, there are still some milder dishes that can be appreciated by all.
Many people who want to try the unusual Asian cuisine may hesitate due to the pungent and spiciness of these dishes.Here is a superb Malaysian dish that is not so spicy and should be more appropriate for those who are not ready to try the hot and spicy Indian and Thai cuisine.The name of this cuisine is named kapitan chicken, an legitimate Nyonya dish originated from Malaysia.
Some people believed the the origin of the name chicken kapitan was dated back to the period when the Portuguese was settled in Melacca in the 15th century.During the colonial period of Portuguese, the leader of the Chinese clan was recognized for the involvement to the community and was conferred the title called Kapitan. Subsequently, the descendent as a result of the intermarriage between the Chinese and Malay (called Peranakan) had perfect the recipe for chicken kapitan.If has become the mainstream Peranakan cuisine loved by all walks of life in Malaysia.Peranakan food is also called Nyonya food in Malaysia as Nyonya simply means grandma in the local language.
The greatest kapitan chicken can be found in Penang and Malaka which were colonized by the British and Portuguese from 15th to 19th centuries.Right here, the majority of the cuisine are always have a little local flavor, be it western or asian cuisine. For instance, kapitan chicken is derived from a Malay curry dish but has been improved by the Chinese and cooked by using a different group of herbs and spices. The chicken used must be fresh and marinated overnight to make sure it is tender and succulent. It is made by first deep fried the chicken, and then cook with coconut milk.
The key characteristic of chicken kapitan is the use of the classic Malay spices and herbs but less spicy as compared to the classic Malay curry.It has a unique Nyonya flavor as a consequence of the mix of lemongrass, galangal (a kind of ginger, also all blue ginger ), turmeric ( the regional terms it as yellow ginger ), coconut milk and belacan (local shrimp paste).The result is a curry that is more acceptable to the taste bud of the Chinese who does not commonly consume spicy food as much as the Malays. The standard spices used in Malay and Indian curry for example cumin, fenugreek and fennel are hardly used.Nevertheless, coconut milk is still used abundantly much like in the traditional curry recipe.
Kapitan chicken is a refreshing option to the common Western meals as it's cooked with plenty of oriental herbs and spices.It is especially suitable for individuals who like curry but is worried about the fiercely hot sensation.The taste has been improved to suit the taste buds of the Chinese who does not consume food that is too spicy.It's because the thick sauce of this dish matches well with food that is plain in nature. You can check out http://www.cookmalaysianfood.com if you wish to find out more about Malaysian food especially Kapitan chicken in more detail.
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