Chicken Asian

Chicken kapitan curry

Name: Chicken kapitan curry recipe
Yield: 4
Cuisine: /asian
Ingredients: 1.6kg chicken, jointed into 4 pieces (ask your butcher to do this for you); 1 tsp ground turmeric; 100ml vegetable oil; 600g desiree potatoes, cut into 5cm pieces; 400ml can coconut milk; 250ml tamarind; 1 star anise; 1 cinnamon stick; 20.00 ml palm sugar or brown sugar; Juice of 1/2 lime, plus wedges to serve; Thinly sliced red chilli, to serve; Fried shallots, to serve; Steamed rice, to serve; 6 dried whole chillies, soaked in hot water for 20 minutes, drained; 1 lemongrass stalk, white part only, chopped; 20g galangal; 25g fresh turmeric; 1 long red chilli, seeds removed, chopped; 6 Asian (red) shallots, roughly chopped; 2 garlic cloves, chopped; 1 tsp shrimp paste; 1/2 tsp freshly ground black pepper

Rate now

P57 Malaysian-ChickenKapitanCurry-Hero-A-0055

Jump to recipe

by Georgina Esdaile

Food Editor

Jul 05, 2022

This creamy potato curry encapsulates classic Malaysian flavours, carefully curated by Georgina Esdaile.

1.6kg chicken, jointed into 4 pieces (ask your butcher to do this for you)
1 tsp ground turmeric
100ml vegetable oil
600g desiree potatoes, cut into 5cm pieces
400ml can coconut milk
2 tbs tamarind paste, mixed with 1 cup (250ml) water
1 star anise
1 cinnamon stick
1 tbs palm sugar or brown sugar
Juice of 1/2 lime, plus wedges to serve
Thinly sliced red chilli, to serve
Fried shallots, to serve
Steamed rice, to serve

Spiced paste

6 dried whole chillies, soaked in hot water for 20 minutes, drained
1 lemongrass stalk, white part only, chopped
4cm piece (20g) galangal, peeled, chopped
5cm piece (25g) fresh turmeric, peeled, chopped
1 long red chilli, seeds removed, chopped
6 Asian (red) shallots, roughly chopped
2 garlic cloves, chopped
1 tsp shrimp paste
1/2 tsp freshly ground black pepper

Method

1.

Place chicken, turmeric and 1 tbs oil in a bowl and season with 1 tsp salt flakes and freshly ground black pepper. Toss to coat, then set aside for 30 minutes to marinate. For the spice paste, place all ingredients in a small food processor and whiz to a smooth paste. Set aside.
2.

Heat remaining 1/3 cup (80ml) oil in a large heavy-based saucepan over medium-high heat.
3.

Add the chicken and cook, turning halfway, for 4-5 minutes until golden brown. Transfer to a plate.
4.

Reduce heat to medium-low and add spice paste. Cook, stirring, for 5-6 minutes until caramelised and fragrant. Return chicken to the pan, add potatoes and stir to combine. Add coconut milk, tamarind mixture, star anise and cinnamon and bring to a simmer. Reduce heat to low, cover with a lid, and simmer for 1 hour or until the chicken is tender. Season with sugar and lime juice.
5.

Sprinkle with chilli and shallots. Serve with steamed rice and lime wedges.