Description
Chicken Kapitan, also known as Ayam Kapitan or Curry Kapitan, is a rich and aromatic Malaysian chicken curry featuring a blend of freshly ground spices, coconut milk, and fragrant herbs like kaffir lime leaves and lemongrass. This dish offers a balance of creamy, spicy, and tangy flavors, making it a comforting and savory meal perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Liquids
- 750 g chicken on the bone (if using boneless, adjust cooking time accordingly)
- 400 ml coconut milk
- 125 ml water
- 6 kaffir lime leaves (makrut lime leaves)
- ½ tsp salt, more as needed
- 4 Tbsp vegetable oil
- 2 Tbsp crispy fried shallots (DIY recipe in article)
Spice Paste
- 1 large onion (bawang besar), pre-peeled weight about 250g (8.8 oz)
- 6 medium cloves garlic (bawang putih)
- 2.5 cm piece ginger (halia)
- 2.5 cm fresh turmeric (kunyit) or ½ tsp turmeric powder
- 2.5 cm galangal (lengkuas)
- 3 stalks lemongrass (serai)
- 10 dried red chillies (cili kering), soaked in boiling water for 10–15 minutes to soften (use less for less spicy curry)
- 5 candlenuts (buah keras) or 5 macadamia nuts as a substitute
- ½ Tbsp shrimp paste (belacan) OR 1 Tbsp dried shrimp (udang kering)
Instructions
- Prepare the spice paste: Drain the soaked dried red chillies. In a blender or food processor, combine the onion, garlic, ginger, turmeric, galangal, lemongrass (use the tender parts), softened red chillies, candlenuts, and shrimp paste or dried shrimp. Grind everything into a smooth paste, adding a little water if necessary to assist blending.
- Cook the paste: Heat the vegetable oil in a large pan or wok over medium heat. Add the ground spice paste and sauté for about 5-7 minutes until fragrant and the oil starts to separate from the paste. This step intensifies the flavors and removes the raw taste from the spices.
- Add the chicken and liquids: Add the chicken pieces to the pan and stir well to coat them with the spice paste. Pour in the coconut milk and water, then toss in the kaffir lime leaves. Stir to combine all ingredients.
- Simmer the curry: Reduce the heat to low, cover the pan, and let the curry simmer gently for 35-45 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking and add more salt to taste.
- Finish and garnish: Once the chicken is tender and the flavors have melded, stir in the crispy fried shallots for an added crunch and savory depth. Adjust seasoning as needed and remove kaffir lime leaves before serving.
Notes
- Using chicken on the bone adds depth of flavor; if using boneless chicken, reduce simmering time to prevent drying out.
- Soaking dried chillies in boiling water softens them and makes blending easier.
- Galangal and fresh turmeric provide unique flavors typical to Malaysian cuisine; substitutes can alter taste.
- Crispy fried shallots add texture and can be prepared ahead of time.
- Shrimp paste is potent, adjust amount to your preference or substitute with dried shrimp for milder flavor.
- This dish keeps well and flavors improve after a day in the fridge.
Keywords: Chicken Kapitan, Ayam Kapitan, Malaysian curry, Coconut milk curry, Malaysian chicken recipe, Spiced chicken curry