Chicken kapitan with fragrant rice

all details

This Malaysian curry is so easy to make. Just blend all the ingredients and it's almost ready.

Neil Perry's chicken kapitan.
Neil Perry's chicken kapitan. Photo: William Meppem

Ingredients

For chicken kapitan

90ml vegetable oil

300g spice paste (see below)

400ml coconut cream

2 small stalks lemongrass hearts, finely sliced into thin rounds

1.5kg skinless chicken thigh fillets, each cut into 6 pieces

400ml coconut milk

1/4 cup light palm sugar

40ml lime juice

sea salt

For spice paste

3/4 tbsp Belachan (Malaysian shrimp paste)

2 medium dried red chillies, deseeded and soaked in warm water

4 medium fresh long red chillies, deseeded

6 red shallots, chopped

4 garlic cloves, chopped

1/4 cup macadamia nuts, chopped

1/4 tsp turmeric powder

For fragrant rice

400g cooked long grain white rice, cold

40ml vegetable oil

1/2 medium red onion, finely sliced

2 long green shallots, cut into 4cm lengths

2 medium fresh long red chillies, deseeded and sliced

2 tsp peeled ginger, finely diced

2 garlic cloves, finely chopped

30ml Shaoxing (Chinese cooking wine)

50ml yellow bean soy sauce

1 tbsp caster sugar

Method

Preheat the oven to 180°C.

For the spice paste

Place the shrimp paste in a small pan and roast in the oven for about 10 minutes until fragrant. Allow to cool.

Place all other spice paste ingredients, along with the shrimp paste, into a blender and blend to a fine paste.

For the curry

Heat oil in a wok, add the spice paste and fry until fragrant, stirring frequently for about 12 minutes, taking care not to burn it. Add half the coconut cream and the lemongrass, and stir-fry until the cream separates.

Add the chicken thigh fillets and fry for about 6 minutes until well coated with the spice paste. Add the coconut milk and palm sugar, bring to the boil, then simmer gently for about 20 minutes until the chicken is cooked through.

Add the lime juice and remaining coconut cream, and season to taste.

For the rice

Heat a wok or large non-stick frying pan over a high heat until it is hot. Add oil and when it is very hot, add the onions and green shallots, and fry for 1 minute. Add the chilli, and fry for 30 seconds. Add ginger and garlic, fry for 30 seconds. Add rice and stir-fry, mixing thoroughly and breaking up any clumps of rice. Add the Shaoxing, soy and sugar.

Continue to stir-fry until seasoning is totally mixed through and rice has no clumps.

HOT TIPS

You should be able to find Belachan shrimp paste in most good grocery stores.

This is also a great curry for seafood, so cook the paste, add the seasoning and coconut and cook for about 10 minutes, then add prawns, fish, scallops - whatever you like. Just be sure to cook the seafood gently.

Lobsters are cheaper in December and make the best kapitan curry going!

SOMETHING TO DRINK RIESLING

The green apple and citrus flavours of this 2011 Delatite Riesling (about $23), from a small family-owned biodynamic winery in Upper Goulburn, Victoria, will beautifully complement the chicken kapitan curry.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Chicken, Rice
  • Cuisine - Malaysian
  • Course - Dinner
  • Occasion - Family meals

Similar recipes

Hot and sour noodle soup

Hot and sour noodle soup

Jeremy & Jane Strode

Rating: 3.5 out of 5 stars
Reader ratings (10)
Murdoch Recipe Thumbnail

Malaysian coconut chicken

Rating: 5 out of 5 stars
Reader rating (1)
Satay chicken skewers.

Peanut-free satay chicken skewers

Pete Evans

Rating: 4.5 out of 5 stars
Reader ratings (4)

2 reviews so far

  • Rating: 4 out of 5 stars

    I think with all recipes by chefs the devil is in the detail. I followed this recipe religiously, and the effort was well and truly worth it. It wasn't difficult to make, just a bit time consuming and fiddly getting all the ingredients together. But really that is the basis of all good curries. Lots of prep time, for a magnificent meal. The rice was an amazing and once again well worth the effort.

    Commenter
    Bidgee
    Location
    Clareville
    Date and time
    September 05, 2013, 4:45PM
  • Rating: 3 out of 5 stars

    If you are using all that oil and coconut milk why oh why the skinless chicken. For goodness sake a Malaysian meal with chicken without the skin is NOT a Malaysian meal.

    Commenter
    Bumiputra
    Location
    KL
    Date and time
    March 07, 2014, 9:50PM

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Chicken kapitan with fragrant rice

Rate Chicken kapitan with fragrant rice:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Chicken kapitan with fragrant rice with half a star Rate Chicken kapitan with fragrant rice with 1 star Rate Chicken kapitan with fragrant rice with 1.5 stars Rate Chicken kapitan with fragrant rice with 2 stars Rate Chicken kapitan with fragrant rice with 2.5 stars Rate Chicken kapitan with fragrant rice with 3 stars Rate Chicken kapitan with fragrant rice with 3.5 stars Rate Chicken kapitan with fragrant rice with 4 stars Rate Chicken kapitan with fragrant rice with 4.5 stars Rate Chicken kapitan with fragrant rice with 5 stars

Error: Please select your rating for 'Chicken kapitan with fragrant rice'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Hotels and tour companies have realised the appeal of take-no-prisoners picnics.

Eclectic fare showcasing a rich selection of local ingredients in capital country.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions