Chicken Kapitan (Ayam Kapitan) Curry Recipe
Chicken Kapitan, also known as Ayam Kapitan or Curry Kapitan, is a rich and aromatic Malaysian chicken curry made with bone-in chicken simmered in creamy coconut milk and a vibrant spice paste featuring fresh turmeric, galangal, lemongrass, and kaffir lime leaves. This dish balances the fragrant spices with a subtle heat from dried red chilies and the umami depth from shrimp paste or dried shrimp, finished with crispy fried shallots for crunch. Perfectly suited for a comforting meal that brings authentic Southeast Asian flavors to your table.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Malaysian
Ingredients
Scale
Chicken
- 750 g chicken on the bone (preferably; if using boneless, adjust cooking time accordingly)
Spice Paste
- 1 large onion (about 250 g, pre-peeled)
- 6 medium cloves garlic
- 2.5 cm piece fresh ginger
- 2.5 cm fresh turmeric or ½ tsp turmeric powder
- 2.5 cm fresh galangal
- 3 stalks lemongrass
- 10 dried red chilies (adjust to preferred spiciness)
- 5 candlenuts (or 5 macadamia nuts as substitute)
- ½ Tbsp shrimp paste (belacan) or 1 Tbsp dried shrimp
Additional Ingredients
- 400 ml coconut milk
- 125 ml water
- 6 kaffir lime leaves
- ½ tsp salt (add more to taste)
- 4 Tbsp vegetable oil
- 2 Tbsp crispy fried shallots (homemade or store-bought)
Instructions
- Prepare the spice paste: Soak the dried red chilies in boiling water for 10-15 minutes until softened. Meanwhile, peel and roughly chop onion, garlic, ginger, turmeric, and galangal. Remove tough outer layers of lemongrass stalks and chop into pieces. Drain chilies and remove seeds if a milder curry is preferred. Combine all spice paste ingredients—onion, garlic, ginger, turmeric, galangal, lemongrass, softened chilies, candlenuts, and shrimp paste or dried shrimp—in a food processor or grind using a mortar and pestle until smooth.
- Sauté the spice paste: Heat vegetable oil in a large skillet or wok over medium heat. Add the spice paste and sauté for 5-7 minutes, stirring frequently, until fragrant and oil begins to separate from the paste, enhancing the flavors.
- Cook the chicken: Add the chicken pieces to the skillet with the sautéed paste. Stir to coat the chicken well. Cook for about 5 minutes, turning occasionally to brown the chicken lightly and absorb the spices.
- Add liquids and kaffir lime leaves: Pour in the coconut milk and water, add kaffir lime leaves, and stir gently to combine. Add salt and adjust to taste. Bring the mixture to a simmer over medium-low heat.
- Simmer until tender: Cover the skillet partially and let the chicken simmer gently for 30-40 minutes, or until the chicken is fully cooked and tender, stirring occasionally to prevent sticking. The curry should thicken and develop a rich consistency.
- Finish and serve: Taste and adjust seasoning if necessary. Just before serving, sprinkle crispy fried shallots over the curry for added texture and flavor. Serve hot with steamed rice or your choice of side.
Notes
- If using boneless chicken, reduce simmering time to about 20-25 minutes to avoid overcooking.
- Adjust the number of dried red chilies to control the heat level; removing seeds reduces spiciness.
- Candlenuts provide creaminess and body; macadamia nuts are a suitable substitute if unavailable.
- For a milder version, omit shrimp paste and substitute with soy sauce or salt.
- Using fresh turmeric and galangal is recommended for authentic flavor, but powders can be used in a pinch.
- Crispy fried shallots can be purchased or made at home by thinly slicing shallots and frying until golden and crisp.
Keywords: Chicken Kapitan, Ayam Kapitan, Malaysian Curry, Coconut Curry Chicken, Southeast Asian Chicken Curry