Malaysian Chicken Kapitan (Kapitan Kari)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
6
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Calories
872 kcal
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Course
Main Course
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Cuisine
Malaysian
Malaysian Chicken Kapitan (Kapitan Kari)
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Kapitan Chicken is wonderfully creamy, fragrant Malaysian curry - this Nyonya dish is a prized favourite in Malaysia and you'll understand why once you taste its amazingly flavourful sauce.
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Ingredients
Spice paste
- 1 cup shallots (peeled & roughly chopped)
- 2 lemongrass stalks (white parts only, very finely sliced - or pounded)
- 4 lices galangal (fresh)
- 2 tsp fresh turmeric (about 2-inch/4cm)
- 4 garlic cloves (peeled)
- 8 candlenuts (or macadamia nuts)
- 1 tsp shrimp paste
- 2 tsp kashmiri chilli powder (or paprika)
- 1 tsp Malaysian Curry Powder (or mild curry powder)
- 1 tsp salt
Other
- 4 tbsp coconut oil (or vegetable/peanut etc)
- 2.2 lb skinless & boneless chicken thighs (cut into chunks) (about 1kg)
- 2 cups coconut milk
- 2 tbsp tamarind pulp (mixed with 1/2 cup water)
- 8 small potatoes
Instructions
- Using a food processor or hand blender, blend all the spice paste ingredients together into a smooth paste.
- In a work or deep pan, heat the oil over a moderate heat until hot. Add the spice paste and stir fry for 10 minutes. If it begins to stick a little.
- Add the chicken and stir fry for a further 2-3 minutes before pouring in the coconut milk, 2 cups water and the tamarind water. Stir well and bring to a simmer. Add the potatoes and submerge. Reduce the heat to medium/low and simmer gently (uncovered) for 30-40 minutes, stirring regularly until the potatoes are soft.
- Serve Kapitan Chicken with lots of fluffy jasmine rice and some fresh elements like tomato, cucumber and cilantro on the side.
Notes
- Machine blending - I use an immersion blender to create the Kapitan Chicken curry paste, a bullet blender creates excellent results too. You can use a regular blender, food processor or use a pestle & mortar too. If you use a pestle & mortar, grind the ingredients one by one in this order: Galangal, lemongrass, candlenuts, shallots, turmeric, garlic and then stir in the remaining paste ingredients.
- Batch Curry Paste - Make a large batch of curry paste and freeze it! It will cut a massive chunk out of the preparation time.
- Serving - Serve this curry with lots of Jasmine rice or frozen paratha bread (you can find this at any Indian supermarket/store).
- Alternative meats - Try with pork, beef or lamb. You’ll need to cook the meat for longer (about 1½ hours), so add a little more water and then the potatoes in the last 30 minutes.
- Fridge storage – Kapitan Chicken will stay fresh in the fridge 5-7 days
- Freezer storage – Chicken Kapitan is a good option for freezing, although the potato can get a little mushy during reheating, either endure there’s no potato in your frozen leftovers, or just be happy that it’s so tasty, albeit with a little mushy potato. Choosing a waxy potato will help avoid too much break-up.
Nutrition Information
Show Details
Calories
872kcal
(44%)
Carbohydrates
64g
(21%)
Protein
36g
(72%)
Fat
54g
(83%)
Saturated Fat
30g
(150%)
Trans Fat
1g
Cholesterol
172mg
(57%)
Sodium
590mg
(25%)
Potassium
1934mg
(55%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
340IU
(7%)
Vitamin C
61mg
(68%)
Calcium
95mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 872 kcal
% Daily Value*
| Calories | 872kcal | 44% |
| Carbohydrates | 64g | 21% |
| Protein | 36g | 72% |
| Fat | 54g | 83% |
| Saturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 590mg | 25% |
| Potassium | 1934mg | 41% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 61mg | 68% |
| Calcium | 95mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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