Chicken Kapitan (Ayam Kapitan) Curry Recipe

If you’re looking for a curry that’s both richly flavorful and wonderfully aromatic, let me introduce you to Chicken Kapitan (Ayam Kapitan) Curry Recipe. It’s one of those dishes that sneaks up on you with layers of spices and creaminess from coconut milk, creating a comforting yet exciting meal. I remember the first time I made this; the kitchen filled with an intoxicating mix of lemongrass, galangal, and turmeric, and I couldn’t wait to dig in!

This Chicken Kapitan (Ayam Kapitan) Curry Recipe is perfect for almost any occasion – whether you’re craving a family dinner that feels like a warm hug or aiming to impress friends with exotic flavors that aren’t too complicated to make. What I love most is how the ingredients come together to form a curry that’s vibrant but balanced, with just the right hint of spice and a gorgeous golden color. Trust me, once you try it, it’ll quickly become one of your go-to curries.

Ingredients You’ll Need

Gathering the right ingredients is key to capturing the authentic essence of this Chicken Kapitan (Ayam Kapitan) Curry Recipe. Most of these ingredients work beautifully together, and many you might even already have in your pantry or fridge. If there’s one little shopping tip I’d offer, it’s to get fresh lemongrass and kaffir lime leaves — they truly make all the difference in the aroma and flavor.

• Chicken on the bone: Using bone-in chicken adds depth of flavor, but boneless can work if that’s what you prefer. Just adjust cooking times accordingly.
• Coconut milk: Full-fat coconut milk lends creaminess and richness. Avoid light versions to keep the curry luscious.
• Water: To balance out the coconut milk’s richness and thin the sauce slightly.
• Kaffir lime leaves: These add a fresh, citrusy note that brightens the curry beautifully.
• Salt: Essential to bring out all those layered flavors – adjust to taste.
• Vegetable oil: Neutral oil works best to fry your spice paste without overpowering flavors.
• Crispy fried shallots: Adds amazing texture and a slightly sweet crunch. I like making my own for freshness.
• Large onion (bawang besar): Sweet and softens beautifully when cooked into the paste.
• Garlic (bawang putih): Provides that savory backbone these curries thrive on.
• Ginger (halia): Offers a warm, peppery kick that lingers in the background.
• Fresh turmeric (kunyit) or powder: The secret for that vibrant golden hue and gentle earthiness.
• Galangal (lengkuas): Adds a piney, slightly citrus flavor that’s unique and essential.
• Lemongrass (serai): Infuses the curry with a refreshing lemony fragrance.
• Dried red chillies (cili kering): These bring heat and depth – soak them in boiling water first to soften before blending.
• Candlenuts (buah keras): Thickens the curry paste and gives a creamy texture – macadamia nuts are great substitutes.
• Shrimp paste (belacan) or dried shrimp (udang kering): These pungent umami boosters tie the flavors together perfectly.

Variations

One of the things I love about the Chicken Kapitan (Ayam Kapitan) Curry Recipe is how easily it adapts to your preferences or what you have on hand. I often tweak the spice levels or try different nuts for a twist. Feel free to make it your own – that’s the best way to connect with the dish.

• Milder heat: I sometimes reduce the dried chilies, soaking fewer or switching to milder chilies, especially when cooking for guests who aren’t spice lovers.
• Using boneless chicken: For quicker cooking, boneless thighs work well. Just be mindful they’ll absorb flavors faster, so adjust simmering time accordingly.
• Vegetarian version: Swap chicken for firm tofu or chickpeas and add a bit more coconut milk for creaminess—still delicious and comforting.
• Nut variations: If candlenuts aren’t available, macadamia or even cashews work beautifully to thicken and enrich the curry paste.

How to Make Chicken Kapitan (Ayam Kapitan) Curry Recipe

Step 1: Prepare and Soak the Spices

Start by soaking your dried red chilies in hot boiling water for about 15 minutes. This softens them up and makes grinding the curry paste so much easier. Meanwhile, peel and roughly chop your onion, garlic, ginger, turmeric, and galangal—they’ll all go into the spice paste. Trust me, getting this base right is where the magic begins.

Step 2: Blend the Curry Paste

Drain the chilies and combine them with your onions, garlic, ginger, turmeric, galangal, lemongrass (white part only), candlenuts, and shrimp paste. Use a food processor or mortar and pestle to grind everything into a smooth paste. Adding a little oil or water can help if it’s too thick. This paste is the heart of your Chicken Kapitan (Ayam Kapitan) Curry Recipe, so take your time for a fine consistency.

Step 3: Cook the Curry Paste

Heat vegetable oil in a large saucepan over medium heat. Add your homemade curry paste and sauté gently for about 5-7 minutes until fragrant and the oil starts to separate from the paste. This step deepens the flavors and removes any rawness from the spices. Remember not to rush this, or you’ll miss that beautiful mellow aroma.

Step 4: Add Chicken and Liquids

Toss in the chicken pieces, stirring well to coat them evenly with the curry paste. Then add coconut milk, water, and whole kaffir lime leaves. Bring everything to a gentle simmer. Cover partially and let it cook for 35-45 minutes until the chicken is tender and cooked through. I like to check occasionally and stir to prevent sticking. Adjust salt to taste near the end—this little detail pulls all the flavors together.

Step 5: Finish with Crispy Shallots

Once the curry is done, sprinkle crispy fried shallots over the top. This not only adds a lovely crunch but also a subtle sweetness that complements the savory curry beautifully. If you’re feeling fancy, you might toss in fresh cilantro or a squeeze of lime juice to brighten the whole dish.

How to Serve Chicken Kapitan (Ayam Kapitan) Curry Recipe

Garnishes

I swear by a handful of crispy shallots and fresh cilantro leaves when serving this curry. The crunch from shallots contrasts the silky sauce perfectly, and cilantro adds a fresh burst that lifts the rich flavors. Sometimes I even add thin slices of fresh red chili if I want a little extra kick at the table.

Side Dishes

Plain steamed jasmine rice is my go-to side because it soaks up the curry sauce like a dream. You could also try it with coconut rice or even roti for dipping and scooping. A simple side of stir-fried greens or a crunchy cucumber salad balances out the richness nicely if you want to add some veggies.

Creative Ways to Present

For special occasions, I’ve served Chicken Kapitan (Ayam Kapitan) Curry Recipe in little mini coconuts or hollowed pumpkins to add a tropical flair and impress guests. Another fun idea is layering the curry over coconut-infused quinoa or serving it with a side of pickled vegetables for contrast. Presentation doesn’t have to be tricky—just a pinch of thoughtful touches can elevate the whole experience.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Chicken Kapitan (Ayam Kapitan) Curry Recipe in airtight containers in the fridge. It keeps well for about 3-4 days, and flavors actually deepen overnight, making leftovers just as good if not better. Just make sure to cool it down fairly quickly to keep it safe and fresh.

Freezing

This curry freezes wonderfully too! If I’m meal prepping, I portion it out and freeze in freezer-safe containers or ziplock bags. When thawed, the texture stays creamy, and the flavors are intact. Just give it a good stir after reheating to reincorporate any separated coconut milk.

Reheating

I reheat gently on low heat to avoid curdling the coconut milk. Sometimes adding a splash of water or coconut milk helps restore the sauce’s silky consistency. Avoid microwaving on high power, or the curry can break and become grainy – slow and steady wins here!

FAQs

Final Thoughts

This Chicken Kapitan (Ayam Kapitan) Curry Recipe holds a special place in my kitchen because it’s where tradition meets warmth and complexity without requiring endless ingredients or techniques. I love sharing it with friends who are curious about Malaysian flavors but want something approachable and satisfying. I hope you’ll give it a try and make it your own—it might just become your new favorite curry too!

Chicken Kapitan (Ayam Kapitan) Curry Recipe

★★★★★ 4.7 from 147 reviews

• Author: Touba
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Malaysian
• Diet: Halal

Print Recipe

Pin Recipe

---

Description

Chicken Kapitan, also known as Ayam Kapitan or Curry Kapitan, is a rich and aromatic Malaysian chicken curry featuring a fragrant paste made from fresh spices, coconut milk, and kaffir lime leaves. This comforting dish combines the creaminess of coconut milk with the zing of fresh turmeric, lemongrass, and a blend of dried and fresh aromatics, resulting in a luscious curry perfect for serving with steamed rice.

---

Ingredients

Scale 1x2x3x

Chicken and Liquids

• 750 g chicken on the bone (for best flavor; adjust cooking time if using boneless)
• 400 ml coconut milk
• 125 ml water
• 6 kaffir lime leaves (makrut lime leaves)
• ½ tsp salt, more to taste

Cooking Oil and Garnish

• 4 Tbsp vegetable oil
• 2 Tbsp crispy fried shallots (homemade recommended)

Spice Paste (to be ground)

• 1 large onion (bawang besar), peeled (about 250g/8.8 oz)
• 6 medium cloves garlic (bawang putih)
• 2.5 cm ginger (halia), peeled
• 2.5 cm fresh turmeric (kunyit) or ½ tsp turmeric powder
• 2.5 cm galangal (lengkuas), peeled
• 3 stalks lemongrass (serai), tender white parts only
• 10 dried red chillies (cili kering), soaked in boiling water to soften (use fewer for milder curry)
• 5 candlenuts (buah keras) or substitute 5 macadamia nuts
• ½ Tbsp shrimp paste (belacan) or 1 Tbsp dried shrimp (udang kering)

---

Instructions

1. Prepare Spice Paste: Soak the dried red chillies in boiling water until softened, about 10 minutes. Drain well. In a blender or mortar and pestle, combine the soaked chillies, onion, garlic, ginger, fresh turmeric (or powder), galangal, lemongrass, candlenuts, and shrimp paste (or dried shrimp). Grind until you have a smooth, fragrant paste.
2. Sauté the Paste: Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the spice paste and sauté until aromatic and the oil begins to separate, approximately 5 to 8 minutes, stirring frequently to prevent burning.
3. Add Chicken: Add the chicken pieces to the pot, stirring to coat thoroughly with the spice paste. Cook for 5 minutes, allowing the chicken to slightly brown and absorb the flavors.
4. Add Liquids and Kaffir Lime Leaves: Pour in the coconut milk and water. Add the kaffir lime leaves and salt. Stir gently to combine.
5. Simmer: Bring the mixture to a gentle simmer. Cover and cook on low heat for 35-45 minutes, or until the chicken is tender and cooked through. Stir occasionally to avoid sticking. Adjust salt as needed.
6. Finish and Garnish: Once cooked, remove from heat. Garnish with the crispy fried shallots for a delightful crunch and added flavor.
7. Serve: Serve hot with steamed white rice or your favorite side dishes.

---

Notes

• Using chicken on the bone enhances flavor and tenderness, but cook time might need to be adjusted if using boneless chicken.
• Adjust the number of dried red chillies according to your preferred spice level.
• Fresh turmeric and galangal contribute authentic flavors but can be substituted with powders if unavailable.
• Crispy fried shallots add a delightful texture and aroma; making them fresh at home elevates the dish.
• Ensure to soak dried chillies well to ease blending and avoid a gritty texture.

Keywords: Chicken Kapitan, Ayam Kapitan, Malaysian Chicken Curry, Coconut Chicken Curry, Malay Curry