Chicken Curry Kapitan
Malaysian chicken curry Kapitan is a rich, spicy, and savory coconut milk chicken curry with potatoes. Serve with rice, roti, or naan bread to soak up all the sauce.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 teaspoon ground turmeric
- 1/4 cup cooking oil
- 10-12 chicken drumsticks (Note 1)
- 8 kaffir lime leaves
- 2 cups water
- 200 ml (half a can) coconut milk
- 300 gram (10 oz), peeled and cut into wedges (Note 2)
- 2 teaspoon salt
- 2 teaspoon sugar
- 2 teaspoon fish sauce
- juice of 1 lime, or to taste
- 25 dried red chilies, remove seeds and soaked in boiling water until softened
- 100 gram shallot
- 20 gram garlic
- 1 inch ginger
- 1 inch galangal
- 3 lemongrass, white parts only
- 4 candlenuts
- 1/2 cup water
Instructions
- 1
Grind spice paste: Use a food processor/blender to grind chilies, shallot, garlic, ginger, galangal, lemongrass, candlenuts, and water into a smooth spice paste.
- 2
Fry spice paste: Heat spice paste and turmeric over medium heat in a wok until slightly dry. Add cooking oil and mix well. Cook until the oil starts to separate from the spice.
- 3
Add chicken: Add chicken into the wok and stir. Add kaffir lime leaves and water, mix well, and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
- 4
Add the remaining ingredients: Stir in coconut milk into the wok. Add potatoes, and season with salt, sugar, and fish sauce. Continue simmering for 15-20 minutes, or until the sauce has reduced and become thick.
- 5
Add lime juice and serve: Add lime juice, stir and cook for another minute. Adjust the seasonings if needed. Turn off the heat, transfer the dish to a serving bowl, and serve with steamed white rice, Indian roti, or naan bread.