Authentic Malaysian Kapitan Chicken Curry Recipe
Malaysian Kapitan Chicken Curry—A Rich and Fragrant Delight
Looking for an authentic Malaysian chicken curry that’s bursting with flavor? Marion Grasby from Marion’s Kitchen brings a beautiful take on the beloved Kapitan Chicken Curry, blending traditional ingredients and techniques into a delicious Southeast Asian dish you can easily make at home.
What is Kapitan Chicken Curry?
Kapitan Chicken Curry, or "Ayam Kapitan," is a Peranakan (Nyonya) specialty, known for its rich, aromatic curry paste and creamy coconut-based gravy. Unlike typical Malaysian curries, Kapitan chicken is thicker, slightly tangy, and uniquely spiced with lemongrass, galangal, and candlenuts, giving it a deep and distinctive flavor.
80 ml (1/3 cup) peanut oil
800 g (1 lb 12 oz) chicken thigh fillets, excess fat trimmed, quartered
270 ml can (9 fl oz) coconut milk
6 fresh makrut lime leaves
1 lemongrass stalk, bruised
1 tbsp fresh lime juice
1 tsp caster (superfine) sugar
Steamed rice or roti to serve
Spice paste
10 dried red chillies
5 small red shallots, peeled and chopped
4 cm piece (1.5”) galangal, peeled chopped
3 cm piece (1 3/16”) ginger, peeled, chopped
3 garlic cloves, chopped
1 lemongrass stalk, white part only, chopped
4 candlenuts or macadamia nuts
1 1/2 tsp ground turmeric
1 tsp shrimp paste
🔥 Step 1: Make the Chili Paste
Start by soaking dried red chilies in hot water for about 10 to 15 minutes—just until they soften. Don’t worry about draining them perfectly; a bit of the soaking water actually helps later.
Roughly chop the softened chilies and toss them into a small food processor. Now add your garlic, shallots, ginger, lemongrass (and whatever other aromatics your recipe calls for), plus a generous pinch of salt.
Blend everything until it forms a smooth paste. If it’s too thick or not blending well, add a tablespoon of the chili soaking water at a time until it all comes together into a rich, spicy mixture.
🍗 Step 2: Build the Curry Base
Heat a good glug of oil in a large saucepan over high heat. Once it’s hot, spoon in your fresh chili paste and immediately lower the heat to a gentle simmer. You want to cook it slowly for about 10 minutes, stirring often, until it darkens slightly and you see oil rising to the surface. That’s how you know the flavors have really come alive.
Next, turn the heat back up and add the chicken pieces. Stir them into the paste and let them cook for about 10 minutes, just until they’re sealed and lightly golden.
Now it’s time to make things creamy. Pour in your coconut milk, about ½ cup of water, a few lime leaves, some chopped lemongrass, and a pinch of salt. Give everything a good stir, lower the heat again, and simmer gently for 30 to 35 minutes until the curry thickens and the chicken becomes beautifully tender.
🍋 Step 3: Taste and Finish
When your curry is almost done, taste it and adjust the balance. Add a squeeze of lime juice for brightness, a little sugar to round out the heat, and more salt if needed.
Serve your fragrant curry with steamed jasmine rice or warm, buttery roti—and don’t forget to ladle that rich sauce generously over everything!
This Kapitan chicken curry pairs perfectly with
Steamed Jasmine Rice—to soak up every bit of curry
Roti or Naan Bread—for scooping
Pickled vegetables or cucumber salad—to balance the richness
Why This Recipe Works
Fresh, real ingredients
Traditional cooking techniques
Simple step-by-step guidance
It's a dish that’s both comforting and impressive, perfect for family dinners or when entertaining guests with a love for Asian cuisine.
Final Thoughts
Whether you’re exploring Malaysian cuisine for the first time or returning to your roots, this Kapitan Chicken Curry recipe is a must-try. Rich, creamy, spicy, and full of depth—it’s a bold and beautiful dish that’s easier to make than you think.
Impressive, perfect for family dinners or when entertaining guests with a love for Asian cuisine.
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