Chicken Kapitan

Yields4 Servings
Prep Time20 minsCook Time30 mins

Aye aye Chicken Kapitan! This is one of my all time favourites! Those who know me know I can't get enough Malaysian food in my life. I literally can't living in the US, it seems a very under represented cuisine! This means most of my Malay is made at home - which is just fine by me.

When I lived in Sydney, on the days I wasn't eating Laksa at Jimmy's, I'd walk down to Town Square metro station where there was the most splendid underground Malaysian restaurant (now sadly closed due to the ongoing gentrification of Sydney). It was a really scruffy, windowless, teeny-tiny, hot and sweaty place that reminded me of the HOT balmy, nights I spent in Malaysia eating street food, so I'd make the effort at least twice a week.

They served all the standards, but their chicken Kapitan was an absolute knock-out! It's not a spicy curry, but boy does it hold the most amazing fresh, lemony fragrance that has me watering at the mouth just reminiscing. The LOVELY lady who worked there was about 4ft and a modest 300 years old - she always welcomed me with a broad smile and lots of happy nodding, she never asked me what I wanted - just took my money then shuffled over to my table with a Chicken Kapitan. I don't think I ever ate anything else at that restaurant.

At home, when this curry is cooking on the stove, all those authentic aromas of Malaysia permeate every corner of the house - lemongrass, coconut, turmeric waft through every room. I imaging that little lady will shuffle out from under a table at any second.

This curry is mild, but so full of flavour - I can barely handle the fact that there are three (soon to be two) portions currently in my freezer.

The Kapitan orders you to try this recipe.

Ingredients

Spice paste
10 small shallots (peeled & roughly chopped)(or 1 medium red onion)
4 cm piece galangal (sliced)
4 cm piece fresh turmeric (chopped)
4 garlic cloves (peeled)
4 fresh red Thai chillies (seeded)
6 candlenuts
1 tsp shrimp paste
1 tsp salt
Other
3 tbsp vegetable oil
1 kg skinless & boneless chicken thighs (cut into chunks)
2 lemongrass stalks (bruised at end)
5 kaffir lime leaves
1 400g can coconut milk
1 lime (juice of)
2 medium potatoes (peeled and quartered)

Directions

1

Using a food processor or hand blender, blend all the spice paste ingredients together into a smooth paste.

2

In a work or deep pan, heat the oil over a moderate heat until hot. Add the spice paste and stir fry for 10 minutes. If it begins to stick, add a little coconut milk.

3

Add the chicken, kaffir lime leaves and lemongrass and turn up the heat. Stir fry for a further 7-10 minutes. Pour in the coconut milk, fill up the empty can with water and add this to the pan too. Stir well and bring to a simmer. Reduce the heat to medium/low and simmer gently for 20 minutes.

4

Add the potatoes and submerge. Cook for a further 30 minutes until soft. Add a little water if the curry reduces too much - you want a heavy cream consistency.

Once the potatoes are cooked, remove from heat.

5

Stir in the lime juice and and adjust seasoning if needed. Serve with lots of fluffy jasmine rice and some fresh elements like tomato, cucumber or BOTH!

Ingredients

Spice paste
 10 small shallots (peeled & roughly chopped)(or 1 medium red onion)
 4 cm piece galangal (sliced)
 4 cm piece fresh turmeric (chopped)
 4 garlic cloves (peeled)
 4 fresh red Thai chillies (seeded)
 6 candlenuts
 1 tsp shrimp paste
 1 tsp salt
Other
 3 tbsp vegetable oil
 1 kg skinless & boneless chicken thighs (cut into chunks)
 2 lemongrass stalks (bruised at end)
 5 kaffir lime leaves
 1 400g can coconut milk
 1 lime (juice of)
 2 medium potatoes (peeled and quartered)

Directions

1

Using a food processor or hand blender, blend all the spice paste ingredients together into a smooth paste.

2

In a work or deep pan, heat the oil over a moderate heat until hot. Add the spice paste and stir fry for 10 minutes. If it begins to stick, add a little coconut milk.

3

Add the chicken, kaffir lime leaves and lemongrass and turn up the heat. Stir fry for a further 7-10 minutes. Pour in the coconut milk, fill up the empty can with water and add this to the pan too. Stir well and bring to a simmer. Reduce the heat to medium/low and simmer gently for 20 minutes.

4

Add the potatoes and submerge. Cook for a further 30 minutes until soft. Add a little water if the curry reduces too much - you want a heavy cream consistency.

Once the potatoes are cooked, remove from heat.

5

Stir in the lime juice and and adjust seasoning if needed. Serve with lots of fluffy jasmine rice and some fresh elements like tomato, cucumber or BOTH!

Chicken Kapitan

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Chicken KapitanChicken Kapitan

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Chicken Kapitan

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