Kari Kapitan
Kari Kapitan with turmeric rice and brinjal pickles.
Just add 1:1 water (+ coconut milk) to Country Captain spice paste to pan with chicken pieces and quatered potatoes. Start with s thin coconut milk and finish with slightly thicker coconut milk to make it richer. Heat together until cooked. For the Kristang version add a little vinegar, or for the Chinese Peranakan version, add lime juice and julienned Lime leaves just before serving. Each bottle makes 4 portions.
Garnish with fried onions and chopped culantro leaves. Serve with rice and pickles
All ingredients in the jar are Plant based, Vegan Friendly & Gluten Fre
This very popular colonial dish served at clubs and army messes was named as one served at the Captain’s table of Country River steamers plying between Bengal and Chittagong and other parts of Burma.......Read more
