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Easy and the best recipe for chicken curry with tender chicken, spices and coconut milk in rich and spicy curry sauce. This curry chicken recipe is delicious and best served with steamed rice.
Chicken Curry Kapitan
Malaysian chicken curry is my favorite food. Today I am going to share the recipe on how to make curry chicken from scratch.
This easy and best chicken curry kapitan recipe yields tender, fall-off-the-bones chicken in creamy and rich coconut curry chicken sauce. It’s so good!
Different Types Of Curry Chicken
Chicken curry originated from the Indian subcontinent but it’s popular in Southeast Asia, for example: Malaysia, Indonesia, Singapore, Thailand and Vietnam. It’s also well loved by many in England and the Caribbean.
Here are the different kinds of curries, mostly made with chicken:
They are all distinct recipes but the underlying flavors are pretty much the same; it made with coconut milk, spicy, rich and delicious.
The recipe I am sharing today is Chicken Curry Kapitan, a Malaysian “dry” curry. It’s a dry curry because the curry sauce is thicker and not so watery.
The recipe is adapted from Indian chicken curry. Kapitan is the name given to appointed Chinese chiefs during the Portuguese and Dutch colonization in Malaysia.
Frequently Asked Questions
This recipe is 610 calories per serving.
What To Serve With Chicken Curry
This meal is best served with steamed rice or with a side dish such as Mango Chutney. For a wholesome Malaysian meal and easy weeknight dinner, I recommend the following recipes.
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Chicken Curry
Ingredients
- 2 tablespoons cooking oil
- 1 1/2 lbs. (750g) boneless chicken thighs , and/or breasts, cut into pieces
- 2 lemongrass , white part only, cut into 4-inch (10cm) lengths, pounded
- 6-8 pieces kaffir lime leaves
- 1 cup coconut milk
- 1 tablespoon lime juice
- salt , to taste
Spice Paste:
- 1 1/2 inches (4cm) galangal
- 1/2 lb (250g) fresh red chilies, seeded and sliced
- 5 shallots, peeled and sliced
- 1 inch (2.5cm) ginger, peeled and sliced
- 6 candle nuts
- 1/2 inch (1cm) fresh turmeric, peeled and sliced
- 1/4 teaspoon belacan, shrimp paste
Instructions
- Blend all the Spice Paste ingredients until they form a very fine paste.
- Heat the cooking oil in a wok and stir-fry the paste until aromatic and a thin layer of oil rises to the top. Add the chicken, lemongrass, and kaffir lime leaves. Continue stirring and cooking until the chicken is nearly cooked through.
- Add the coconut milk and simmer over low heat for 15–20 minutes. Stir in the lime juice and salt. Serve hot with steamed rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
