Kapitan Chicken Curry

Serving 4 pax
Preparation Time 40mins
Skill Easy

1 whole Chicken approx. 1.2kg, cut into 10/12 pieces
1 fresh Kaffir lime leaf (for garnishing)*
4 fresh Kaffir lime leaves – torn into quarters*
2 cups Water
170ml Coconut milk
1 tbsp Lime juice
4 tbsp Cooking oil
Tamarind liquid

Spice Paste:
3 Candlenuts
3 stalks Lemon grass (use the bottom white part only)
4 cloves Garlic, peeled and lightly crushed
5 fresh Large red chillies
10 dried Red chillies, soaked in hot water for 10 mins
15 Shallots, peeled
½ inch Fresh turmeric*
½ inch Fresh ginger
1 ½ inch Fresh galangal
¼ tbsp Belacan

¼ tsp Salt
½ tbsp Coconut sugar*

*Available at your nearest FairPrice store.

  1. Add all the spice paste ingredients into a food processor and blend till fine.
  2. In a wok, heat up the oil.
  3. Add in the spice paste and sauté for about 30 secs.
  4. Add in half portion of the quartered kaffir lime leaves to the paste and sauté the spice paste for another 2 – 3 mins till aromatic.
  5. Add in the chicken. Stir-fry for 1 min, ensuring each piece of chicken is coated with the spice paste.
  6. Add water and tamarind liquid and bring it to boil.
  7. Add in the remaining kaffir lime leaves. Lower the heat to medium-low.
  8. Stir and continue cooking the chicken for about 20 – 25 mins or until the chicken is tender and gravy thickens. Add in a bit more water if gravy gets too dry.
  9. Season with salt and coconut sugar. Swirl in the coconut milk and mix well. Turn off fire.
  10. Dish out and garnish with shredded kaffir lime leaves.
  11. Add the lime juice.
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