Chicken Kapitan (Malaysian Chicken Curry)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

lemongrass

🥗Healthier: lemon zest

💰Cheaper: lemon juice

Lemon zest provides a similar citrus flavor at a lower cost.

galangal

🥗Healthier: ginger

💰Cheaper: ginger

Ginger is more accessible and offers a similar warmth.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sriracha

Fresh chilies can provide a fresher taste, while sriracha is often cheaper.

Prepare the chicken: Cut the chicken thigh fillets into large pieces. Set aside.

Toast the shredded coconut: In a dry pan, toast until golden. Set aside.

Prepare the curry paste: Blend onion, garlic, ginger, chillies, turmeric, coriander, cumin, salt, and lemon grass paste and 50 ml water into a smooth paste.

Cook the curry paste: Heat oil, add the spice paste, and cook for about 3 minutes.

Add the chicken: Coat chicken in the spice mixture.

Simmer with coconut milk: Add coconut milk, tamarind, sugar, cinnamon quill, and star anise. Simmer for 20-25 minutes (covered).

Add shredded coconut: Stir in half of the toasted coconut. Cook 10 minutes more (uncovered).

Serve: Garnish with remaining coconut and fresh coriander. Serve with rice or roti or both.

Cooking Techniques

Spice Level: