Chicken Kapitan

Chicken Kapitan is a fragrant Malaysian curry featuring tender chicken simmered in a rich coconut milk sauce infused with aromatic spices, tangy tamarind, and toasted coconut. This Peranakan classic is easy to prepare and perfect for pairing with steamed rice or roti, offering a delicious taste of Southeast Asia.

No ratings yet

Print Pin

Course: Main Course

Cuisine: Malaysian, Perankan

Keyword: Chicken Curry, Curry, Malaysian Chicken Curry

Prep Time: 10

Cook Time: 40

Servings: people

Equipment

1 wok with lid or pot with lid

Ingredients

1 kg chicken thighs skinless chicken thigh fillets, cut into large pieces
1/4 cup shredded coconut
400 ml coconut milk
2 tbsp coconut oil
2 tbsp tamarind paste
1 medium onion chopped
4 cloves garlic minced
1 thumb-sized piece of ginger grated
2 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
1 cinnamon quill
2 star anise
3 cardamom pods lightly crushed
1 tsp salt
2 tsp lemon grass paste or 2 stalks lemongrass, white part only, bruised
2 green chillies sliced (adjust for heat preference)
1 tbsp sugar palm sugar if available
fresh coriander leaves for garnish

Instructions

Prepare the chicken:

Cut the chicken thigh fillets into large 5cm pieces. Set aside.

Toast the shredded coconut:

In a dry pan over medium heat, toast the shredded coconut until golden and aromatic. Be careful not to burn it. Remove and set aside.

Prepare the spice paste:

In a food processor, blender or mortar and pestle, combine the onion, garlic, ginger, chillies, turmeric, coriander, cumin, salt, and lemon grass paste (or stalks if using) and 50 ml water. Blend into a smooth paste.

Cook the spices:

Heat the coconut oil in a large pot or wok over medium heat. Add the spice paste and cook, stirring, for 3-4 minutes until fragrant.

Add the chicken:

Increase the heat to medium-high. Add the chicken pieces to the pot and stir to coat them in the aromatic spice mixture.

Simmer with coconut milk:

Pour in the coconut milk, tamarind paste, sugar, cinnamon quill, and star anise, and bring to a gentle simmer. Reduce the heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the chicken is tender and cooked through.

Add shredded coconut:

Stir in half of the toasted shredded coconut. Cook uncovered for another 10 minutes, allowing the sauce to thicken slightly. Adjust seasoning with additional salt if needed.

Serve:

Garnish with the remaining toasted shredded coconut and fresh coriander leaves. Serve hot with steamed rice or roti or both.