Malaysian Kapitan Chicken

Malaysian Kapitan chicken

Malaysian Kapitan Chicken

Previous Next INGREDIENT Malaysian Kapitan Chicken European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: – calories – fat


80ml (1/3 cup) peanut oil 

800g (1 lb 12 oz) chicken thigh fillets, excess fat trimmed, quartered 

270ml can (9 fl oz) coconut milk 

6 fresh kaffir lime leaves 

1 lemongrass stalk, bruised 

1 tbsp fresh lime juice  

1 tsp caster (superfine) sugar 

Steamed rice or roti, to serve 


Spice paste 

10 dried red chillies 

5 small red shallotspeeled, chopped  

4cm-piece (1.5”) galangalpeeled chopped 

3cmpiece (1 3/16”) ginger, peeled, 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 



To make the paste, soak the dried chillies in hot water for 10-15 minutes or until softened. Remove the chillies (it doesn’t matter if you don’t drain them completely as some water is fine). Reserve the chilli soaking water. Roughly chop the chillies and then place them into the bowl of a small food processor along with the remaining ingredients and a large pinch of salt. Blend until smooth, adding some of the chilli soaking water a tablespoon at a time if the ingredients aren’t blending smoothly. 



Heat the oil in a large saucepan over high heat. Add the paste and reduce heat to low. Cook, stirring often, for about 10 minutes or until the oil has risen to the surface of the paste. Add the chicken and increase heat to high. Cook, stirring often, for 10 minutes or until the chicken is sealed. Add the coconut milk½ cup water, lime leaves, lemongrass and a pinch of salt. Reduce the heat to low. Simmer for 35 minutes or until the curry is thick and the chicken very tender. 



Season the curry with lime juice, sugar and extra salt if needed. Serve with rice or roti. 

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