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Kapitan Chicken Curry

This Malaysian-inspired chicken curry is rich, creamy, and full of flavor. Serve it over steamed rice for a delicious weeknight meal.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Malaysian

Ingredients
  

  • 1 whole chicken - cut into about 10-12 pieces
  • 4 tbsp peanut oil or vegetable oil
  • 4 fresh kaffir lime leaves one leaf = both segments - torn into quarters
  • 2 cups water
  • Squeeze of lime juice

For the spice paste:

  • 15 shallots - peeled
  • 4 cloves of garlic – peeled and lightly crushed
  • 3 stalks of lemongrass use the bottom white part only
  • 5 fresh red chili peppers
  • 10 dried red chilies - soaked in hot water for 10 minutes
  • 1 1/2 inch of fresh galangal
  • 1/2 inch of fresh turmeric
  • 1/2 inch of fresh ginger
  • 3 candlenuts or macadamia nuts
  • 1/4 tbsp belacan fermented shrimp paste

For the seasoning:

  • 1/4 tsp salt or to taste
  • 1/2 tbsp of coconut sugar
  • 2 tbsp coconut milk

Instructions
 

  • Add all the spice paste ingredients into a food processor and blend to a fine paste.
  • In a wok, heat up the oil. Then add in the blended spice paste and sauté for about 30 seconds. Then add in half of the quartered kaffir lime leaves, and sauté the spice paste for another 2-3 minutes until aromatic.
  • Add in the chicken pieces and stir-fry for one minute, ensuring each chicken piece is well coated with the spice paste. Pour water in and bring it up to a boil.
  • Then add in the rest of the quartered kaffir lime leaves, and lower the heat to medium-low.
  • Stir and continue cooking the chicken for about 20-25 minutes until the chicken is tender and gravy thickens. If the gravy gets too dry while cooking, you can add in a bit more water.
  • Season with salt and sugar, and swirl in the coconut milk. Turn fire off when well combined.
  • Dish out and garnish with whole kaffir lime leaves or shredded lime leaves (the shredded kaffir lime leaves can be eaten). Squeeze in some lime juice and serve hot with steamed rice, roti canai (Malaysian flatbread), roti jala (Malaysian net bread), or a baguette.

Notes

- If you prefer more gravy in your kapitan chicken curry, feel free to add in more water and coconut milk.
- The leftovers will taste even better a day after.  And if you like, you can use the leftovers to make homemade Kapitan Chicken Curry Puffs like they now serve at Starbucks in Malaysia. Yep, even Starbucks is in on the Nyonya trend.
Keyword chicken, curry
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