shake · spice blend
★ STARRED KITCHENPrep 5 minCreekpass Chicken Kapitan Curry
Independent adaptation of a publicly published Malcolm Lee recipe. Not affiliated with, sponsored by, or endorsed by Malcolm Lee.
From a starred kitchen.
Ratio
Ingredients
- Chile Powder — 2½ tsp chile powder (12.5 ml)
- Cumin — ½ tsp cumin (2.5 ml)
- Coriander Seed — 1½ tsp coriander (7.5 ml)
- Pepper — ½ tsp black pepper (2.5 ml)
- Turmeric — ¾ tsp turmeric (3.75 ml)
- Fennel Seed — ½ tsp ground fennel (2.5 ml)
Method
- Pour to the lines in order (bottom → top): Chile Powder, Cumin, Coriander Seed, Pepper, Turmeric, Fennel Seed.
- Add finishing notes: Pepper.
- Cap the jar and shake until emulsified.
Companion jar
Creekpass Chicken Kapitan Curry wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Malcolm Lee — published sauce recipes in the PantryFlex catalog. Michelin 1* (Candlenut, Singapore).
Originally published as Chicken Kapitan Curry Powder.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Malcolm Lee / LA Times Candlenut (published as “Chicken Kapitan Curry Powder”). Full citation lives in Provenance.