Malaysian Chicken Curry Kapitan

800g boneless skinless chicken thighs, cut into large chunks

6 kaffir lime leaves, stems removed

1 onion, thinly sliced

400ml coconut milk (reserve the thick cream from the top of the can if possible)

500ml water (or enough to cover the chicken)

2 medium potatoes, peeled and cut into large chunks

Sea salt, to taste

The Marinade

1–2 tablespoons ground turmeric

1 teaspoon sea salt

The Curry Paste

2 tablespoons vegetable oil (plus extra for blending)

1 tablespoon shrimp paste (belacan), toasted

6 dried red chillies, soaked and drained

2 fresh red chillies

2 stalks lemongrass, roughly chopped

20g fresh galangal, roughly chopped

20g fresh turmeric (or 1 teaspoon ground turmeric)

4 shallots, roughly chopped

4 candle nuts (or macadamia nuts as a substitute)

To Finish

Juice of ½ lime

Extra coconut milk, for drizzling (optional)

PREPARATION

1. Marinate the chicken with the turmeric and salt, massaging it well into the meat. Leave for at least 30 minutes, or overnight for the best flavour. Meanwhile, toast the

shrimp paste over a medium heat for 5 minutes until fragrant. Blend the toasted shrimp paste with the dried chillies, fresh chillies, lemongrass, galangal, turmeric,

shallots and candle nuts, gradually adding a little vegetable oil until a smooth curry paste forms.

COOKING

2. Heat the vegetable oil in a large saucepan or wok over a medium-high heat.

3. Fry the kaffir lime leaves briefly until fragrant.

4. Add the curry paste and cook for 2–3 minutes, stirring frequently.

5. Add the sliced onion and cook for 5–10 minutes, until softened and translucent.

6. Stir in the thick coconut cream from the top of the coconut milk and cook until the paste becomes rich and aromatic.

7. Add the marinated chicken and cook for about 10 minutes, turning occasionally until lightly sealed.

8. Pour in the water until the chicken is just covered.

9. Add the potatoes, bring to the boil, then reduce to a gentle simmer.

10. Simmer uncovered for 30 minutes, until the chicken is tender and the potatoes are cooked through.

11. Season with salt to taste and stir in the remaining coconut milk if desired for a creamier finish.

12. Serve hot, drizzled with a little extra coconut milk and finished with a squeeze of fresh lime juice.

School of Wok Tips

 Toasting the shrimp paste before blending removes any harshness and deepens its savoury flavour.

 Use the thick coconut cream from the top of the can first to fry the curry paste—this enriches the sauce without needing extra oil.

 Cook the onions until fully translucent to create a naturally sweet base for the curry.

 Finish with fresh lime juice just before serving to brighten the rich coconut flavours.

FAQs

What is Chicken Curry Kapitan?

It's a traditional Peranakan (Nyonya) Malaysian curry known for its fragrant spice paste, rich coconut base and balanced, aromatic flavour rather than intense heat.

Can I use chicken on the bone?

Yes. Bone-in thighs or drumsticks work wonderfully and often produce an even richer curry.

What can I use instead of candle nuts?

Macadamia nuts are the closest substitute, adding a similar creamy richness and helping to thicken the curry paste.