Chicken Kapitan, also known as Ayam Kapitan or Curry Kapitan, is a flavorful and aromatic Malaysian dish that is sure to impress your taste buds. This dish is a perfect blend of spices, coconut milk, and tender chicken, making it a delicious meal for any occasion.
Why You’ll Love This Recipe?
- Great Flavors: The combination of lemongrass, turmeric, and galangal creates a unique and delicious flavor profile.
- Quick Prep Time: With simple ingredients and easy steps, you can have this dish ready in no time.
- Perfect for Meal Prep: Chicken Kapitan tastes even better the next day, making it a great option for meal prep and leftovers.
Ingredient Notes:
- Chicken on the bone: If using boneless chicken, please refer to the article above for adjustments.
- Coconut milk: Adds creaminess and richness to the dish.
- Kaffir lime leaves: Infuse a citrusy aroma to the curry.
- Vegetable oil: Used for sautéing the spices.
- Crispy fried shallots: Adds a crunchy texture and flavorful topping.
- Grind to a paste: Onion, garlic, ginger, turmeric, galangal, lemongrass, dried red chilies, water, candlenuts, shrimp paste.
Step-by-Step Instructions:
- In a blender, grind the paste ingredients until smooth.
- Heat vegetable oil in a pan, then add the paste and cook until fragrant.
- Add chicken, coconut milk, water, Kaffir lime leaves, and salt. Simmer until the chicken is cooked through.
- Serve hot, garnished with crispy fried shallots.
Helpful Tips:
- For a milder curry, reduce the amount of dried red chilies.
- Make extra crispy fried shallots and store them for future use.
- Substitute candlenuts with macadamia nuts if needed.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use fresh turmeric and galangal for a more authentic flavor.
- Soak the dried red chilies in boiling water for easier blending.
- Adjust the salt and spice level according to your taste preference.
Serving Suggestions:
Chicken Kapitan pairs well with steamed rice, roti canai, or naan bread. For a refreshing side, serve with cucumber slices and a squeeze of lime juice.
Storage and Reheating Tips:
To store leftovers, allow the dish to cool completely before transferring it to an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent drying out.
Frequently Asked Questions:
- Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but adjust the cooking time accordingly as boneless chicken cooks faster. - How spicy is Chicken Kapitan?
The spiciness can be adjusted by reducing the amount of dried red chilies in the recipe. - Can I freeze Chicken Kapitan?
While it is best enjoyed fresh, you can freeze the curry for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion:
Chicken Kapitan is a delightful dish that showcases the vibrant flavors of Malaysian cuisine. Give this recipe a try and experience the rich and aromatic flavors of Ayam Kapitan. Don’t forget to share your feedback and enjoy this delicious meal with friends and family!
Print
Chicken Kapitan, Ayam Kapitan, Curry Kapitan
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Malaysian
- Diet: Halal
Description
Chicken Kapitan is a traditional Malaysian curry dish with tender chicken cooked in a rich and flavorful coconut sauce. This recipe incorporates aromatic spices like lemongrass, turmeric, and galangal for an authentic taste.
Ingredients
Main Ingredients:
- 750 g chicken on the bone or boneless
- 400 ml coconut milk
- 125 ml water
- 6 Kaffir lime leaves
- ½ tsp salt
- 4 Tbsp vegetable oil
- 2 Tbsp crispy fried shallots
Grind to a paste:
- 1 large onion
- 6 cloves garlic
- 2.5 cm ginger
- 2.5 cm fresh turmeric or ½ tsp powder
- 2.5 cm galangal
- 3 stalks lemongrass
- 10 dried red chillies
- 5 candlenuts
- ½ Tbsp shrimp paste or 1 Tbsp dried shrimp
Instructions
- Prepare the paste: Grind all the paste ingredients until smooth.
- Cook the chicken: Heat oil, add the paste, and cook until fragrant. Add chicken, coconut milk, water, and kaffir lime leaves. Simmer until chicken is cooked through.
- Finish the dish: Season with salt, garnish with fried shallots, and serve hot.
Notes
- Adjust the spice level by reducing the amount of dried red chillies used.
- For a quicker version, use store-bought curry paste instead of grinding your own.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg