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Malaysian Kapitan Chicken
Malaysian Kapitan Chicken is a traditional Malaysian recipe for a classic rich chicken curry in a coconut milk gravy base. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Malaysian Kapitan Chicken.
prep time
10 minutes
cook time
75 minutes
Total Time:
85 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesMalaysia Recipes
This is a Nyona recipe for a rich and unctuous curry of chicken in coconut milk from Malaysia. By a roundabout route, and through linguistic ‘false friends’ it’s probably also the ultimate antecedent of ‘Courntry Captain’ both the Anglo-Indian version and the version from the American South.
Ingredients:
80ml (1/3 cup) groundnut oil
800g (1 lb 12 oz) chicken thigh fillets, excess fat trimmed, quartered
270ml (9 fl oz) tin coconut milk
6 fresh makrut lime leaves
1 lemongrass stalk, bruised
1 tbsp fresh lime juice
1 tsp caster sugar
Steamed rice or roti, to serve
For the Spice Paste:
10 dried red chillies
5 small red shallots, peeled, chopped
4cm (1.5 in) piece galangal, peeled and chopped
3cm (1 in) piece ginger, peeled and chopped
3 garlic cloves, chopped
1 lemongrass stalk (white part only), chopped
4 candlenuts or macadamia nuts
1 1/2 tsp ground turmeric
1 tsp shrimp paste
Method:
Begin with the spice paste: Soak the dried chillies in hot water for 10-15 minutes, until softened. Remove the chillies and reserved the soaking water. Coarsely chop the chillies then place in a small food processor along with the remaining spice paste recipes and a generous pinch of salt. Blend until you have a smooth paste, adding the chilli soaking liquid a tbsp at a time to help the process.
Place a large wok or pan over high heat. When hot add the oil, followed by the spice paste. Reduce the heat to low and cook, stirring frequently, for 10 minutes until the oil has separated and risen to the surface of the paste. Add the chicken, increase the heat to high then cook, stirring frequently, for 10 minutes, or until the chicken is nicely browned all over.
Now pour in the coconut milk, 125ml (1/2 cup) water along with the lime leaves, lemongrass and a pinch of salt. Reduce the heat to low and simmer gently for about 35 minutes, or until the curry gravy is thick and the chicken is very tender.
Season the curry with the lime juice, sugar and extra salt (if needed).
Serve with rice or roti.
