Singaporean Chicken Curry with Potato & Roti Jala

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Singaporean Chicken Curry with Potato & Roti Jala

Рет қаралды 35,527

Күн бұрын

Learn the process and techniques Auntie Liz uses to make her Chicken Kapitan Curry (to her preference). Share this video and leave us a comment if there's another dish or side or recipe you'd like us to cook!
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Пікірлер: 157

@zalibecquerel3463 9 ай бұрын

Forget turkey and roast potatoes for Christmas. Get this stuff into ya!!!

@AuntieLiz 9 ай бұрын

EXACTLY

@arturovalenzuela1568 8 ай бұрын

😊

@alistairthorn1122 9 ай бұрын

Favourite curry - Rendang Used to work with a Malaysian woman who would invite her workmates to her house during Eid as a way of celebrating with us. She made some fantastic food, at least 3 different curries, and rendang was always one of the dishes she made. I'd always try the other 2 dishes and they were always very nice, but I made sure I kept enough room for a sneaky extra bit of the rendang. Sunday afternoon during Eid, relaxing in the company of friends and enjoying some tasty rendang. Good times.

@thenostudios4472 3 ай бұрын

Rendang is not curry😅😅

@2222harrys 9 ай бұрын

Roti jala is underrated. It’s also just a great snack on its own.

@ngken6275 8 ай бұрын

Amazing Chef Liz says agar agar lol !! No need eat, see the color and texture of the curry is definitely another stunning recipe !! Try using baguette to go with the curry too.

@kantemirovskaya1lightninga30 9 ай бұрын

Wow, Liz, you’re posting these faster than I can incorporate the recipes into my weekly menu plan

@MansMan42069 9 ай бұрын

I love eating my roti jala/kirai by absolutely flooding them with the curry 🤤

@paulwagner688 9 ай бұрын

Loving these recipes. I am a bariatric patient who can only eat 6oz by weight for every meal. So I love your bulk recipes. I so want to make these recipes so I can meal prep for a week. But I'm scared trying a cuisine I've never attempted to try. Words of encouragement and helpful hints so I can prepare dishes like these past videos to last a whole week.

@AuntieLiz 9 ай бұрын

I always bulk cook because its much more cost efficient and takes a lot less stress out on my mental load when I prepare/organise meals ahead.

@obaroya 9 ай бұрын

I love making my mom's Bengali style chicken curry. It's very soothing and very comforting. But I will try this curry because it just looks so good and it's from you! I want to make everything you cook!

@inslander2689 8 ай бұрын

Its got so much of the south Indian curry base. Shows how much South Indian influence was on Singapore during the Chola periods.

@SarcasticShrubbery 8 ай бұрын

I made this today, pretty much exactly was written (just a bit less spicy as I'm a lightweight) and it was amazing! I currently have a bad cold so it took pretty much all my energy to make everything from scratch, but it was so worth it! Such a flavour explosion and distinctly different from any other type of curry I've had before. And with all the turmeric and chicken stock it just has to be medicinal, right? :)

@L-h8py 6 ай бұрын

Pls share link to the recipe. I am not able to find it or the curry powder blend.

@SarcasticShrubbery 6 ай бұрын

@@L-h8py Looks like you need to sign up for the website, the URL I bookmarked for the recipe no longer works :(

@kevowski 7 ай бұрын

I use the Mae Ploy Thai curry pastes for my curries and they are really decent.

@Vasharan 9 ай бұрын

Favorite curry: Stingray curry. But I love all the Malaysian/Singaporean curries in general, and the Kapitan Curry is always a welcome dish.

@samsuzanasamsudin549 8 ай бұрын

I used to eat kapitan curry but only in Malaysia which is in Penang and Malacca...with roti jala is really a good combination...the best we eat during hari raya or any special occasions..

@richardchamberlain2014 8 ай бұрын

Fantastic looking and sounding recipe, and brilliantly presented without "ums" and "ahs". Very clear and inspiring.

@dwightlooi 2 ай бұрын

A small tip here: Use an equal amount of Cow's Milk for the coconut milk used. It has nothing to do with health or cost or anything else. Trust me, it tastes better. You see coconut milk is creamy and smooth, and will remain so. Cow's milk on the other hand will curdle in the presence of acid (which there is some in the curry paste). This will give the curry an extra level of body you won't get from just coconut milk.

@rubenrodriguez2590 9 ай бұрын

Love these episodes .... keep the cooking class going? Absolutely love your energy and recipes...

@ryulee458 9 ай бұрын

OMG auntie Liz that looks so delicious yum 😋

@AuntieLiz 9 ай бұрын

Thank you 😋

@dawnbrennan1689 7 ай бұрын

Im so glad I found your channel. I started out with the roast potatoes but I love all the new (to me) dishes that I have never heard of but look just wonderful. Your enthusiastic presentations really encourage me to try to prepare some of your recipes.

@Stick-a-fork-in-Gmorks-tort 9 ай бұрын

Alright engineers, where is the smell-o-vision technology already? Looks so good.

@Astrobrewster 9 ай бұрын

Agree - curry leaves are killer. Also a great addition to pickle juices for everything from lime to beetroot

@ofmiriam4726 9 ай бұрын

love that you filmed in the home cooking environment I find this very calming to watch cool BGM too

@ben_the_fisherman 9 ай бұрын

Holy moly! This looks incredible, Liz 🤤

@AuntieLiz 9 ай бұрын

Thank you 😋

@Qoonutz 9 ай бұрын

Perfect for the winter! Sedap!

@vivekanand5563 9 ай бұрын

"Pounding on the base"... She forgot to say, "Sorry children!" 😮😂

@gee3161 9 ай бұрын

Favourite is Laksa. Singaporean, Malaysian, Indonesian, Australian, they're all good.

@PDN_Den 8 ай бұрын

The Penang captains curry version uses balacan and not candle nuts, have you tried the Penang version?

@MongoosePreservationSociety 9 ай бұрын

Fabulous auntie Liz

@terenceoleary9381 8 ай бұрын

I've been making this sort of curry for years by pure luck without knowing the correct name, here in Australia we are very lucky with the fresh Asian ingredients we can get. I use fresh tumeric and Galangal and I like to toast the candlenuts slightly to release the oil. I really enjoy your blog and its great as a fellow chef to learn new exciting techniques.

@AuntieLiz 8 ай бұрын

Thanks for sharing, I appreciate it.

@AuntieLiz 8 ай бұрын

I really enjoyed visiting Rocklea markers in Queeensland where lots of Asian fruit and veg is thriving in that climate. Really encouraging to see more people trying different veg and ingredients. Can’t wait to go back to Aus

@terenceoleary9381 8 ай бұрын

I live in Melbourne not so tropical but awesome markets here, very multicultural it's a wonderful city.

@ryulee458 9 ай бұрын

The hotter the better auntie Liz LOL😂😂😂

@tonybu207 9 ай бұрын

Outstanding chef amazing thank you 🙏

@pretendtobenormal8064 9 ай бұрын

Fuiyoh, Auntie Liz! That looks amazing 🙂

@AuntieLiz 9 ай бұрын

Thank you 😋

@variandavid377 9 ай бұрын

That looks great!! I’m a mutton curry with marrow person…..also perfect with bread.

@AuntieLiz 9 ай бұрын

Omg my favourite type too

@variandavid377 9 ай бұрын

I think we have the next video in the making!! 🥳😆🙌🏽🙏🏽

@communityofstar1082 9 ай бұрын

also roti jala is kelantan - one of region in malaysia (pantai timur food) street food..

@MisterBaker5 9 ай бұрын

Stunning.... perfect for Christmas.

@whats.dis.nonsense6534 8 ай бұрын

Love it aunty lizz 😊yum

@ApproachDiverging013 9 ай бұрын

My mom made fantastic curry chicken using most of the ingredients you used. I use the same blend of spices but it's mostly Chinese and less Malay. Kids love it especially eating it with roti prata!

@Ronin_Texas 7 ай бұрын

I love this recipe by Auntie Liz,

@TheKegtwo 9 ай бұрын

I love Kapitan Chicken, although I found it very complex to make. I will have to roll out the soup pot again.

@AuntieLiz 9 ай бұрын

Please try it

@db0b 9 ай бұрын

❤ Prata or Rice both very Nice

@Lulu-jl5zd 8 ай бұрын

Favorite curry is a King Prawn Jalfrazi. Would to learn how to cook that.

@taha2010ification 9 ай бұрын

amazing... thnx !!

@mohahamadrizal2627 6 ай бұрын

Singaporean indian Muslim aprroved!!! Roti jala is very simple I would have 10pcs with chicken curry or even beef or mutton would be better

@AuntieLiz 6 ай бұрын

Thank you sir, ahhh mutton curry, u just reminded me how much I miss that.

@seanmcerlean 9 ай бұрын

Damn this looks amazing Liz. Personally i like most curries but a favourite is a lamb rogan josh with either roti or rice.😊

@MC-wq4fk 9 ай бұрын

For some reason my favorite is chicken rendang but I'll have to give this a try.

@communityofstar1082 9 ай бұрын

malaysian curry the best.. always craving malaysian food when work overseas

@meat_loves_wasabi 9 ай бұрын

The thing about roti jala you need to eat it while it’s still fresh because it’s soft like a French crepe…it stiffens up with time losing fluffiness

@AuntieLiz 9 ай бұрын

Place into a plastic seal bag, and it keeps moist a bit longer

@mdharrisuiuc 9 ай бұрын

I'm gonna have to copy the sheet of stainless behind the stove. Saves some headache cleaning oil splatter out of the grout

@Singraft 9 ай бұрын

The pounding technique with a crazy sharp knife…😮

@RoamingCosmos 9 ай бұрын

Fun fact,. In Malaysia the curry leaf is rarely sold in the market,.

@Your.Uncle.AngMoh 8 ай бұрын

WAH PIANG! I can smell that from here. Through my laptop. In Australia. However many days it's been since you filmed this. I'd take a hint from kaya toast and have some ice-cold butter on slices of baguette- like you reall need MORE fat in this dish!- and sop up the curry with that. Have you done a Melakan Devil's curry yet, Auntie Liz? This is another one of my favourite dishes.

@nickclarke587 9 ай бұрын

I'm inspired! Tomorrow's dinner sorted!

@julioenergy 9 ай бұрын

You're the best!

@wanamirul2243 9 ай бұрын

aaa good dish for tea time

@arcticfire232 9 ай бұрын

Both beautiful, You and the dish

@handypandy222 9 ай бұрын

i just order the spice pack you held up I think this needs to be my starting place. at least 5 ingredients i know nothing about. I am in Oakland Ca so I should be able to find them all, but lets take this one step at a time

@GaryArmstrongmacgh 8 ай бұрын

I live near Omaha. This recipe looks wonderful and I'd eat it. But there's no damn way I could get some of the ingredients here in this damn Red state!

@josiahwalker989 9 ай бұрын

where is the link for roti jala?

@twozerosix206 9 ай бұрын

I made your rendang again for thanksgiving 😊

@AuntieLiz 9 ай бұрын

Yay! Thank you!

@blueclothes1 9 ай бұрын

That’s pure fire chef!! 🤤

@wigglesworthy 8 ай бұрын

Anyone know what type of chilli's / chilli powder is best for the spice blend?

@mamt0m 9 ай бұрын

what a coincedence, been trying malay/sg style chicken curry recipes this week. think it's a non-captain style i landed on. i've been holding cinnamon but adding star anise and cardamom, just for a change because everything i cook seems to have cinnamon :)

@q1000q 7 ай бұрын

Captains Curry, whta name ! Perfectly Christmas 😅

@higashirinchiah1013 9 ай бұрын

Asam pedas next 😋

@alkor7514 9 ай бұрын

Murtabak Singapore also dabest

@Kelsdoggy 9 ай бұрын

You make great videos!

@AuntieLiz 9 ай бұрын

I appreciate that!

@detritus666 9 ай бұрын

Amazing, thank you - I'm veggie, so I'm going to attempt to try a veggie version of this..

@schadenfreude6274 9 ай бұрын

Veggie is Gay. Try putting a piece of Pork in your Curry you'll love it. :)

@guillaumeproux7877 9 ай бұрын

I have never seen curry leaves in my supermarkets in Japan... In general, I can't find most of the ingredients there: curry leaves, lemongrass, something something nuts... so I guess I can just watch and drool....

@kursk8 2 ай бұрын

yum dude

@L-h8py 6 ай бұрын

I am new to your channel and love the recipes so far. How can I get this captain’s curry recipe and also the recipe for pre-making the curry powder blend. I am not able to find the recipe via google search.

@AuntieLiz 6 ай бұрын

Thanks. I’ve started a little members club here www.auntylizcooks.com/

@L-h8py 6 ай бұрын

@@AuntieLiz ❤️

@TheKitty1952 8 ай бұрын

Smart choice on your sweater color...Turmeric camouflage?

@AuntieLiz 8 ай бұрын

haha

@PetraKann 9 ай бұрын

Candle Nuts are toxic are they not Cousin Liz? 😎

@AuntieLiz 9 ай бұрын

Yes, cook at least 15 minutes

@paulwagner688 9 ай бұрын

Another question: A couple weeks ago, I found fresh turmeric root at the store. It's in my freezer now, suggestions on usage? How can I use this instead of the powder?

@AuntieLiz 9 ай бұрын

Of course! Depends on ur preference but i like to use a small thumbs worth, because theres so many good nutrients in turmeric.

@DrBaldhead 9 ай бұрын

Can’t wait to make this. Would it be complete sacrilege to serve with noodles?

@Shahid.-jk2et 9 ай бұрын

Tip : cut the chicken into small pieces(dice) so that it is easier to eat together with roti jala

@IIblackwidowII 9 ай бұрын

Hi Auntie Liz, may I know if you are using the Hexclad pots n pans? Or is there any other cheaper brand that is using honeycomb that you would recommend?

@AuntieLiz 9 ай бұрын

Hello, yes I use hexclad, they were gifted though from Uncle Roger and the Hexclad team. If you head over to my blog I made a post about kitchen essentials and variety there are. You don’t need the honeycomb, or fancy/expensive pans to get started. Just gotta use them/clean them correctly.

@IIblackwidowII 8 ай бұрын

@@AuntieLiz Thanks! I don't really like nonstick pans as they do not last long and iron casts are heavy though I love them a lot. Love your videos! Makes me miss home a lot

@jasonpavlik4904 9 ай бұрын

There was an MRE that was called "country captain chicken." I wonder if it was supposed to be this.

@_LYH_ 8 ай бұрын

Leave the curry overnight in the fridge for even better taste!

@user-hu5qp2cb2g 9 ай бұрын

It's mortar & pestle, Liz! My brain feels disoriented when it's said the other way round😂

@beanoyip06 9 ай бұрын

Is captain similar to kapitan?

@nikkiequijano 9 ай бұрын

Hi chef ❤

@AuntieLiz 9 ай бұрын

Good morning

@seraphuziel 9 ай бұрын

I cant wait to try this! #Firsties

@AuntieLiz 9 ай бұрын

You can do it! Let me know how it goes

@orana03 9 ай бұрын

Would you say blending it/using a pestle and mortar is necessary?? Opposed to just chopping stuff fine and cooking it down

@AuntieLiz 9 ай бұрын

Yes by blending or using a pestle and motar, you are bruising/squashing the flavour/oils out. You can cut finely for a rempah, but you want a paste like texture otherwise will end up bitty. Lemongrass is very fibrous so i always prefer my blender/P&M option

@orana03 9 ай бұрын

@@AuntieLiz Oh I see. Thanks for the advice :). I'll look at getting one soon

@paulwagner688 9 ай бұрын

What's the US equivalent of King Edward potatoes? Russets?

@AuntieLiz 9 ай бұрын

Yukon gold?

@sausage111 9 ай бұрын

❤

@paulwagner688 9 ай бұрын

So, if you can only get the dried curry leaves, what's the ratio? I live in the States, and fresh curry leaves are tough to find unless you grow them yourself.

@AuntieLiz 9 ай бұрын

Same same for dried leaves, but just add in with the rempah. No need to fry as they will butn

@scottamori3188 9 ай бұрын

My daughter has celiac disease. This looks like it can be gluten free readily.

@seng628 9 ай бұрын

Hi chef❤😂

@jakubtomek7829 7 ай бұрын

Links not working unfortunately - but the recipe looks great! (btw. even after joinging the Pound club, the link to the curry powder is missing in the captain's curry page - it's just plain text)

@AuntieLiz 7 ай бұрын

Updated

@jakubtomek7829 7 ай бұрын

@@AuntieLizThank you! (the link in the article doesn't seem to work still, but I could find it in the list of recipes). Looking forward to trying it out! Thank you for sharing the recipe.

@andrewfelixferdaus8767 9 ай бұрын

How’s auntie liz gonna catch up with uncle roger now that he has moved to the States?

@daniellum7834 8 ай бұрын

Think "Singapore" operates pretty well as an adjective on its own. The word Singaporean almost always only sounds appropriate when referring to the people or its citizens.