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 makrut 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 shallots, peeled, chopped
4cm-piece (1.5”) galangal, peeled chopped
3cm–piece (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
Winner Winner, Chicken Dinner
Another absolutely cracking, full of flavour, knockout dish ! I’ve honestly never made one of your recipes that did not hit the mark and then some .. I’ll definitely be adding this to the rotation.
Your video’s as always are awesome; easy to follow, step by step – it just adds that little extra bit of confidence needed [for us mere mortals] to recreate this at home. Aye Aye Kapitan !
Malaysian Kapitan Chicken
this is the best ever recipe. I had to stop my husband from going back for more. We will have the balance tonight. Love your recipes Marion. Thank you.
Delicious
I made this and halved the amount of chilli. It was still very spicy. I used a little extra coconut milk, and simmered it for a bit longer to thicken. I love Marion’s recipes.