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
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
- 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.
- 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.
- 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.
- Add Liquids and Kaffir Lime Leaves: Pour in the coconut milk and water. Add the kaffir lime leaves and salt. Stir gently to combine.
- 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.
- Finish and Garnish: Once cooked, remove from heat. Garnish with the crispy fried shallots for a delightful crunch and added flavor.
- 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