Description
Ayam Kapitan is a traditional Malaysian chicken curry featuring a rich and aromatic spice paste blended with dried chilies, lemongrass, and local herbs. The chicken is simmered in creamy coconut milk with tamarind juice, giving the dish a perfect balance of spicy, tangy, and savory flavors, resulting in tender, flavorful chicken that is perfect served with steamed rice.
Ingredients
Scale
Chicken
- 1 whole chicken (about 1.5 kg), cut into serving pieces
Curry Base
- 3 tablespoons vegetable oil
- 200 ml coconut milk
- 100 ml water
- 2 tablespoons tamarind juice (soaked from 1 tablespoon of tamarind pulp)
- Salt and sugar to taste
Spice Paste
- 10 dried chilies, soaked and deseeded
- 6 shallots, peeled
- 3 cloves garlic, peeled
- 2 lemongrass stalks, white part only
- 3 candlenuts
- 1-inch piece fresh turmeric root, peeled
- 1-inch piece galangal, peeled
- 1 teaspoon shrimp paste (belacan)
Instructions
- Prepare the Spice Paste: Blend the soaked and deseeded dried chilies, shallots, garlic, lemongrass, candlenuts, turmeric, galangal, and shrimp paste in a food processor until you get a fine, smooth paste. Add a little water if needed to help with blending.
- Fry the Spice Paste: Heat vegetable oil in a large pot over medium heat. Add the prepared spice paste and fry for 5-7 minutes, stirring constantly to release the aroma and prevent it from burning.
- Add Chicken Pieces: Incorporate the chicken pieces into the pot, stirring continuously to coat them thoroughly with the spicy paste for even flavor distribution.
- Add Liquids and Boil: Pour in the coconut milk and water, mix well, then increase the heat to bring the mixture to a boil.
- Simmer with Tamarind Juice: Reduce the heat to a gentle simmer, add the tamarind juice, and season with salt and sugar as per your taste.
- Cook Until Tender: Let the chicken simmer uncovered for 30-40 minutes, stirring occasionally to avoid sticking, until the chicken is completely cooked and tender.
- Final Seasoning: Taste the curry and adjust the seasoning if needed. Remove from heat and serve hot with steamed rice.
Notes
- Soaking and deseeding dried chilies reduces bitterness and controls the heat level.
- You can substitute fresh turmeric with turmeric powder if unavailable, though fresh is preferable for authentic flavor.
- Simmer gently to avoid curdling the coconut milk.
- Tamarind juice adds a subtle sourness that balances the creaminess of coconut milk; adjust to your taste preference.
- This dish pairs well with plain jasmine rice or coconut rice.
