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Kapitan Chicken
Malaysian Peranakan dry chicken curry with coconut, lemongrass and candlenuts — a recipe of Nyonya heritage.
Total time
65 min
Prep
20 min
Cook
45 min
Difficulty
medium
Cuisine
Malaysian
Ingredients
1.2kgchicken pieces
400mlcoconut milk
3 stalkslemongrass, bruised
5candlenuts or macadamias
4shallots
4 clovesgarlic
2cmgalangal
3red chillies
1 tspturmeric
juice of 1lime
Instructions
1
Blend shallots, garlic, galangal, chillies and candlenuts to a paste.
2
Fry paste in oil until fragrant, 5 minutes.
3
Add chicken pieces. Coat well. Add lemongrass.
4
Add coconut milk. Simmer 35–40 minutes, stirring until sauce reduces and becomes almost dry.
5
Add lime juice. Season. Serve with steamed rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
921
Protein
84.6g
Fat
57g
Carbs
16.9g
Fiber
3.6g
Sodium
275mg
Reviews
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★★★★★
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