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school of wok

Posted on 12th Jul 2025

Chicken Kapitan

A fragrant and hearty Malaysian curry with earthy spices, simmered in coconut milk

Cuisine

Time

1 hr 30 mins mins

Servings

4 people people

Most popular
recipe

Ingredients

  • 2 tbsp cooking oil
  • 600g boneless chicken thighs and/or breasts, cut into chunks
  • 2 tbsp Turmeric powder
  • 6-8 pieces kaffir lime leaves
  • 240ml coconut milk
  • 1 tbsp lime juice
  • 1 onion, sliced
  • 500ml water
  • 1 potato, chopped
  • Salt to taste
  • Spice paste
  • Dash of vegetable oil
  • 4cm galangal
  • 3 lemongrass white part only, cut into 6 cm lengths and pounded
  • 4-5 fresh red chilies, seeded and sliced
  • 5 shallots, peeled and sliced
  • 6 candle nuts
  • 1 cm fresh turmeric, peeled and sliced
  • 1/4 teaspoon belacan (shrimp paste)

Method

• Chop up the chicken thighs into thirds. Marinade them with the turmeric powder and a pinch of salt, and massage. Rest for 30 mins or leave overnight.

THE PASTE

• Fry off the belacan for 5 mins on a medium heat. Roughly chop the rest of your paste ingredients and blend everything with a little vegetable oil.

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