Malaysian Kapitan Chicken
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Prep Time
10m
Cook Time
1h 15m
Total Time
1h 25m
This Malaysian Kapitan Chicken recipe features tender chicken thigh fillets cooked in a flavorful coconut milk sauce with a fragrant spice paste including ingredients like lemongrass, ginger, and turmeric. Serve with steamed rice or roti for an authentic and delicious Malaysian meal.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
1
To make the paste, soak the dried chillies in hot water for 10-15 minutes or until softened. Remove the chillies (it doesn’t matter if you don’t drain them completely as some water is fine). Reserve the chilli soaking water. Roughly chop the chillies and then place them into the bowl of a small food processor along with the remaining ingredients and a large pinch of salt. Blend until smooth, adding some of the chilli soaking water a tablespoon at a time if the ingredients aren’t blending smoothly.
2
Heat the oil in a large saucepan over high heat. Add the paste and reduce heat to low. Cook, stirring often, for about 10 minutes or until the oil has risen to the surface of the paste. Add the chicken and increase heat to high. Cook, stirring often, for 10 minutes or until the chicken is sealed. Add the coconut milk, ½ cup water, lime leaves, lemongrass and a pinch of salt. Reduce the heat to low. Simmer for 35 minutes or until the curry is thick and the chicken very tender.
3
Season the curry with lime juice, sugar and extra salt if needed. Serve with rice or roti.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories1,223kcal
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Fat98g
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Saturated Fat39g
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Carbohydrates26g
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Fiber5g
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Sugar11g
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Protein60g
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Cholesterol360mg
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Sodium552mg
Percent Daily Values are based on a 2,000 calorie diet.