Chicken Kapitan (Ayam Kapitan) Curry Recipe

Chicken Kapitan (Ayam Kapitan) Curry Recipe

4 servings
Chicken Kapitan is a rich and aromatic Malaysian curry featuring chicken cooked in creamy coconut milk infused with a flavorful paste made from fresh herbs, spices, and dried chilies. This traditional dish balances spiciness with the natural sweetness of coconut milk, enhanced by kaffir lime leaves and crispy fried shallots for texture and depth.

Ingredients

  • chicken on the bone
    750 g
  • coconut milk
    400 ml
  • water
    125 ml
  • kaffir lime leaves

    makrut lime leaves

    6
  • salt (adjust
    ½ tsp
  • vegetable oil
    4 tbsp
  • crispy fried shallots

    DIY recipe

    2 tbsp
  • onion
    1 large
  • cloves garlic
    6 medium
  • cm ginger root
    2 ½
  • cm fresh turmeric root
    2 ½
  • cm galangal

    lengkuas

    2 ½
  • lemongrass

    white part only, serai

    3 stalk
  • red chilies

    soaked in boiling water to soften, cili kering

    10
  • candlenuts or 5 macadamia nuts as substitute

    buah keras

    5
  • shrimp paste or 1 Tbsp dried shrimp

    belacan

    ½ tbsp

Directions

  1. 1

    Soak dried red chilies in boiling water for 10-15 minutes until softened. Meanwhile, roughly chop onion, garlic, ginger, turmeric, galangal, lemongrass, and candlenuts. Combine the softened chilies, shrimp paste or dried shrimp, and all chopped ingredients in a food processor or mortar and pestle. Grind into a smooth paste.

  2. 2

    In a large skillet or saucepan over medium heat, warm 4 tablespoons of vegetable oil. Add the ground spice paste and sauté, stirring frequently, until fragrant and the oil begins to separate from the paste. This usually takes about 5-7 minutes.

  3. 3

    Add the chicken pieces to the fragrant paste, stirring to coat thoroughly. Pour in the coconut milk and 125 ml water. Stir in the 6 kaffir lime leaves and salt. Mix well to combine all ingredients.

  4. 4

    Bring the mixture to a gentle simmer. Reduce heat to low and cover partially, allowing the curry to cook slowly for 35-40 minutes or until the chicken is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking and check seasoning, adjusting salt as needed.

  5. 5

    Once cooked, stir in the crispy fried shallots for added crunch and flavor. Remove from heat and serve the Chicken Kapitan hot, ideally with steamed rice or roti to soak up the rich curry sauce.

Chicken Kapitan (Ayam Kapitan) Curry Recipe

Chicken Kapitan (Ayam Kapitan) Curry Recipe

65 min4 servings

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