Chicken Kapitan, or Ayam Kapitan, is going to be you new favourite curry. Absolutely delicious with some rice and a side of vegetables.
Estimated reading time: 9 minutes
What is Chicken Kapitan?
It’s a chicken curry, for starters. But this is no ordinary curry, folks, this is a highly aromatic and rich curry from the Nyonya community in Malacca, Malaysia.
You can read more about the Nyonyas and Babas (as the men are called) on this page here. They are also referred to collectively as Peranakans.
Listen to how I pronounce the word Nyonya on my YouTube video for Chicken Kapitan, as there is no corresponding pronunciation in the English language. At 0:42 seconds.
The Nyonyas are ethnically Chinese with very strong Malay influences. They speak Malay, instead of, or as well as, Hokkien, and their food is an incredibly delicious amalgamation of Chinese and Malay cooking styles and flavours.
And that’s what you get with ayam kapitan. A chicken curry full of the rich flavours of a Malay curry. Not Indian, as you sometimes see it described.
We have ginger, galangal, lemongrass, turmeric and shrimp paste, enriched with coconut milk and candlenuts.
What’s in a Name?
You’ll see various permutations for the name of this rich Malaysian chicken curry. Like:
- chicken kapitan
- ayam kapitan
- curry kapitan
- kari kapitan
- chicken curry kapitan
- kapitan chicken
Translation of some words:
- kapitan = captain
- ayam = chicken
- kari = curry
Is it Chicken Kapitan or Ayam Kapitan?
Technically, they’re all correct, but let me tell you how we locals say it. I addressed the placement of adjectives in the Malay language in a couple of articles on this site, specifically on the Laksa recipe page.
So locally, we’d say ayam kapitan or to a lesser extent, chicken kapitan, because the adjective always comes after the noun in the Malay language. It doesn’t matter if we’re talking in English, the name of the curry is in Malay, even if you’re using the English word chicken!
Just trust me on this.
So want to sound like a pro? Don’t say kapitan chicken. Be cool and say ayam kapitan. Chicken kapitan if you must, which if truth be told, is reserved for foreigners!
History of Chicken Kapitan
There are a few stories explaining how curry Kapitan came about. The most popular one seems to be the one about the Chinese cook and his English employer. Contrary to popular belief, because of the word Kapitan, this alleged incident did not take place on board a ship.
Many local employees and labourers would have called their employers kapitan. Like the story of Roti John, all Caucasians were called John.
Anyway, once upon a time, there was a local cook who was preparing the usual evening meal for his employer when he decided to branch out and cook up the chicken curry his Malay neighbour introduced him to not too long ago. He went for all the aromatics, herbs and spices he had at hand, and at the last minute, decided to throw in some shrimp paste into the spice paste.
His Kapitan was bowled over by the dish and asked for its name. This local Chinese cook replied, “Ayam, Kapitan”. As in, it’s chicken, captain.
A legend was born. Like the Singaporean Roti John.
How to Cook Ayam Kapitan?
It’s a pretty straightforward recipe to cook up. This is what we’ll be doing:
- soak the dried chillies
- make the spice paste
- fry the spice paste for a good 5 minutes
- Add the chicken and everything else and cook for 30 – 45 minutes, depending on your chicken portions
- Finish off with crispy fried shallots
Curry Kapitan Ingredients
Chicken
What chicken portions should you use to cook up this Nyonya curry? Whatever you prefer, is the answer. If you habitually buy a whole chicken and chop it up to use, as is traditional, then by all means, go ahead and do that.
I prefer to buy chicken portions, and for this recipe, have gone for chicken thighs and drumsticks. You can use chicken breasts or legs, if you prefer. On the skin or off is a matter of taste, but I love chicken skin, so always have it on.
If you are chopping up your chicken portions into bitesize pieces, your curry kapitan will only need about 30 minutes of cooking time.
Coconut Milk
This is a coconut based curry and has quite a good amount in. If you have access to fresh coconut milk, then you want 1 whole coconut’s worth.
Otherwise, a can that has about 400ml (about 14 fl oz) will work perfectly. Get the one with as few added ingredients as possible. It doesn’t have to be organic, as long as it contains a good amount of coconut, and ideally no preservatives.
Stabilisers used in coconut milk is not a bad thing, as long as they’re naturally derived like guar gum and even cellulose gum. This is because it’ll stop your coconut milk from splitting which is fairly common if cooked on high heat.
Kaffir Lime Leaves (Makrut Lime Leaves)
Kaffir Lime leaves give this Nyonya curry a lovely, citrusy aroma, and you most definitely want to get your hands on them.
Here in the UK, the fresh ones are found quite easily in many of our larger supermarkets. Click on the link below to read up more about kaffir lime leaves.
Crispy Fried Shallots (Bonus Recipe!)
To serve up an authentic chicken kapitan, you want to finish it up with a topping of crispy fried shallots. This is a signature look, so don’t skip it.
You can easily make your own crispy fried shallots, but I use them so much, I just get a large jar of it from my local Korean or Chinese and keep it in the pantry.
To make your own crispy fried shallots:
- Slice your shallots thinly widthwise (cross section) – about 4 shallots.
- Spread them out on a piece of kitchen paper and sprinkle with about 1/8 tsp salt to draw out excess moisture. Leave for 10 minutes.
- Pat them dry.
- Heat enough vegetable oil on high to ensure the shallots are completely submerged.
- Dip a wooden utensil in the oil, and if it’s surrounded by lots of tiny bubbles, the oil is hot enough.
- Turn the heat down low and tip the sliced shallots in.
- Fry for about 3 minutes to a light golden brown, they will continue to brown once out of the oil.
- Use a skimmer and transfer the fried shallots onto a plate lined with 3 layers of kitchen paper.
- Leave to cool completely, then store in an airtight container for up to 3 months.
Chicken Kapitan Spice Paste Ingredients
Like so much Nyonya, Malay and Indonesian cooking, the spice paste is absolutely crucial in obtaining the best flavour in whatever dish you’re cooking.
Let’s take a look at what we need to make our kari kapitan spice paste. I give you substitutions, if possible, in the recipe card below. I’ve also given the Malay names in brackets.
- onion (bawang besar)
- garlic (bawang putih)
- ginger (halia)
- turmeric(kunyit)
- galangal (lengkuas) – no substitute
- lemongrass (serai) – no substitute
- dried red chillies (cili kering) – fresh chillies may be used
- candlenuts (buah keras) – macadamia nuts may be used
- shrimp paste (belacan) – double the amount of dried shrimp can be used
A note on the chillies. The chillies you use will determine whether you have a mild or spicy ayam kapitan. Traditionally, it’s a mild-medium curry in terms of heat level. But the spice level of chillies is all rather subjective.
Bottom line: want a mild curry, use mild chillies or half the amount in the recipe.
Specialist Ingredient Links
How to Serve Chicken Kapitan?
Chicken Kapitan is a Nyonya chicken curry. So we eat it with rice, plain and simple. Keep the rotis and naans for our Indian based curries like Ayam Korma.
Just because it’s a curry, doesn’t mean you eat it with roti!
Besides that, a bowl of acar (pickles, recipe soon) and some sambal belacan are a must to accompany this most delicious of Malaysian curries.
Below are 3 vegetable side dishes that will go perfectly with ayam kapitan.
FAQs
How long will Chicken Kapitan Keep?
Chicken Kapitan will keep in the fridge for 2 days. Reheat gently on the stove or in the microwave oven, until piping hot.
You could also freeze it for up to a month. You can reheat gently on the stove or use your microwave oven. Just bear in mind that upon reheating, your chicken meat will be pretty tender and practically falling apart.
Is Chicken Kapitan a Spicy Curry?
I would describe ayam kapitan as a mild curry, as I’m using medium-hot dried red chillies. So the chillies you use in your spice paste will determine how hot or mild your curry is.
Please get to know your chillies before using them.
Why does SMR’s Chicken Kapitan not have Tamarind or Lime Juice?
Because neither is an ingredient in the traditional chicken kapitan. I’ve never had chicken kapitan with tamarind or lime juice in it, in all my years of growing up in Singapore and Malaysia.
But if you want to add some, you could squeeze 1 Tbsp of fresh lime juice at the end of cooking time.
Or the juice of I Tbsp of tamarind pulp. Or 1 Tbsp tamarind paste from a jar.
How to have more Kapitan Sauce?
How much sauce you have in your curry will depend on how long it is cooked for. To have more sauce in your curry, just add a little more water, and adjust the salt content. But the recipe below will give you a fairly wet curry which will thicken up as it cools.
Why does SMR’S Ayam Kapitan not have any whole spices?
Because authentic chicken kapitan doesn’t have any whole spices! I’ve been cooking this curry for almost 40 years and have been eating it most of my life, never seen a whole spice. Ever.
The problem with adding extras is that you end up diluting the original flavour and your curry ends up being just another curry on the block. Nothing unique about it. Goes for everything you cook.
And that’s my rant for the day. You know I love my mini rants. Let’s get cooking!
If you like the recipe, drop me a comment to let me know. And if you’re feeling like a star, don’t forget that 5-star rating! Thank you!
If you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
Chicken Kapitan, Ayam Kapitan, Curry Kapitan
Ingredients
- 750 g chicken on the bone if using boneless, please read article above under Ingredients
- 400 ml coconut milk
- 125 ml water
- 6 Kaffir lime leaves (makrut lime leaves)
- ½ tsp salt more, if needed
- 4 Tbsp vegetable oil
- 2 Tbsp crispy fried shallots DIY recipe in article
Grind to a paste
- 1 large onion (bawang besar) pre peeled weight about 250g/8.8 oz
- 6 medium cloves garlic (bawang putih)
- 2.5 cm ginger (halia)
- 2.5 cm fresh turmeric (kunyit) or ½ tsp powder
- 2.5 cm galangal (lengkuas)
- 3 stalks lemongrass (serai)
- 10 dried red chillies (cili kering) use less for a less spicy curry (read article)
- 5 candlenuts (buah keras) 5 macadamia nuts will work too
- ½ Tbsp shrimp paste (belacan) OR 1 Tbsp dried shrimp (udang kering)
Instructions
The Spice Paste (Rempah)
- Break (or cut with scissors) the dried red chillies up into 2-3 pieces and pour boiling water generously. Cover with a side plate and leave to soak for 15 minutes.
- While waiting, peel and roughly chop the onion, and place in a food chopper or blender.Peel the garlic and add to chopper.Top and tail the lemongrass and finely slice 2, and bruise the 3rd one. Click here on how to prepare lemongrass and what bruising lemongrass means. Tip the lemongrass rings into the chopper, set aside the bruised stalk.Scrape the skin off the galangal, turmeric and ginger. Slice and add to the chopper.Add the shrimp paste (belacan) to the chopper too.
- When the 15 minutes are up, drain and rinse the chillies in tap water, shaking out the seeds if you like. Tip into the chopper.
- Now chop or blend everything into a fairly fine paste.
Let's get Cooking
- Heat the 4 Tbsp of oil in a large saucepan on medium heat and fry the the spice paste and bruised lemongrass for a good 5 minutes. Lower the heat to medium-low if it's catching. Stir it frequently.Read the article above and watch video for Pecah Minyak, 1:02 minutes.You'll know when you've done it long enough because not only will the aroma be extremely strong but you'll see that the oil and paste are distinctly separate. Read article and see the video.
- Add the chicken pieces and coat thoroughly with the spice paste.
- Add the coconut milk, water, 4 lime leaves and salt and stir to mix well. Bring to a simmer, then reduce the heat down to low. Simmer, uncovered, until the chicken is done. This will take 30 – 45 minutes, depending on what portions you are using and the size, see article above.
- When the chicken is done, add the 2 remaining limes leaves, heat through for 1 minute and check seasoning. Add more salt if necessary. If you want more sauce, add a little water, bring it back to a simmer and check seasoning leavel again.
- Leave to rest for 5 minutes, then serve topped with the crispy fried shallots. DIY crispy fried shallots recipe in article.
