By eatmundo · August 4, 2026
🇲🇾AI-generated imageSame ingredients, elsewhere in the world
20 matchesDishes from other countries' kitchens, made from the same core ingredients as Chicken Kapitan. The percentage is the share of ingredients the two recipes have in common.
Ayam Ungkep KuningIn Indonesia · same ingredients· Same technique88%
Soto BetawiIn Indonesia · same ingredients82%
Opor AyamIn Indonesia · same ingredients75%
A classic Peranakan curry that balances the aromatics of a rempah paste with rich coconut milk. It is beloved for its deep, complex flavor profile.
According to eatmundo's ingredient comparison, the closest dish to Chicken Kapitan from another cuisine is Ayam Ungkep Kuning (Indonesia): the two share 88% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Soak the dried chilies in 250 ml hot water for 15 minutes, then drain. Blend the shallots, garlic, galangal, sliced lemongrass, soaked chilies, candlenuts and turmeric with 45 ml water into a smooth, fragrant paste.
- 2
Heat 4 tablespoons of vegetable oil in a large wok or heavy-bottomed pan over medium heat.
- 3
Sauté the paste until it darkens and the oil begins to separate, which takes about 8 minutes.
- 4
Add the chicken pieces (bone-in thighs, cut into pieces) and stir-fry until the meat is sealed and coated in the paste on all sides.
- 5
Pour in the coconut milk and 100 ml water, add 1 tsp salt, and bring to a gentle simmer.
- 6
Simmer uncovered over medium-low heat for 25 minutes, stirring occasionally, until the chicken is tender and cooked through and the sauce has reduced and thickened.
- 7
Taste the curry and adjust the seasoning with a little more salt if needed.
- 8
Check the sauce consistency; it should be thick and coat the chicken beautifully.
Frequently Asked Questions
What is Chicken Kapitan?
Chicken Kapitan is a Nyonya (Peranakan) chicken curry from Malaysia. Chicken is simmered in coconut milk with a spice paste of dried chilies, shallots, garlic, lemongrass, galangal, turmeric and candlenuts. It is typically served as a main course with steamed rice.
Can I use chicken breast?
Yes, chicken breast works, but cut it into large pieces and shorten the simmer so it does not dry out. Bone-in chicken thighs give the juiciest, most flavorful result.
What if it's too spicy?
You can reduce the number of dried chilies in the paste to lower the heat levels.
How do I know when the paste is done?
The paste is ready when the oil begins to separate and rise to the surface.
What to serve this with?
Serve with steamed jasmine rice or warm roti canai to soak up the sauce.
🇲🇾AI-generated image
