Malaysian Kapitan Chicken | Marion's Kitchen (2024)

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Malaysian Kapitan Chicken

Ingredients

Steps

• 

  To make the paste, soak the dried chillies in hot water for 10-15 minutes or until softened. Remove the chillies (it doesn’t matter if you don’t drain them completely as some water is fine). Reserve the chilli soaking water. Roughly chop the chillies and then place them into the bowl of asmallfood processor along with the remaining ingredientsanda large pinchofsalt. Blend until smooth, adding some of the chilli soaking water a tablespoon at a time if the ingredients aren’t blending smoothly.

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  Heat theoil in alargesaucepan overhighheat. Addthepasteandreduce heat to low.Cook, stirringoften,for about10minutesor until theoil has risen to the surface of the paste. Add thechicken and increase heat tohigh.Cook, stirringoften,for 10 minutes or until the chicken is sealed. Add thecoconut milk,½ cupwater, lime leaves, lemongrassand a pinch of salt. Reduce the heat to low. Simmer for35 minutesor until the curry is thick and the chicken very tender.

• 

  Season the curry with lime juice, sugarand extra salt if needed. Serve with rice or roti.

Best-ever chicken recipesChickenCurriesDinnerMalaysian cuisine

80ml (1/3 cup) peanut oil

800g (1 lb 12 oz) chicken thigh fillets, excess fat trimmed, quartered

270ml can (9 fl oz) coconut milk

6 fresh makrut lime leaves

1 lemongrassstalk,bruised

1 tbsp fresh lime juice

1 tspcaster(superfine)sugar

Steamed rice or roti,to serve

Spice paste

10 dried red chillies

5 small red shallots,peeled,chopped

4cm-piece (1.5”) galangal,peeledchopped

3cm–piece (1 3/16”) ginger, peeled, chopped

3 garlic cloves, chopped

1 lemongrass stalk, white part only, chopped

4 candlenutsor macadamia nuts

1 1/2 tsp ground turmeric

1 tsp shrimp paste