Chicken Curry Kapitan

5.0 from 13 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 4


  • 1 teaspoon ground turmeric
  • 1/4 cup cooking oil
  • 10-12 chicken drumsticks (Note 1)
  • 8 kaffir lime leaves
  • 2 cups water
  • 200 ml (half a can) coconut milk
  • 300 gram (10 oz), peeled and cut into wedges (Note 2)
  • 2 teaspoon salt
  • 2 teaspoon sugar
  • 2 teaspoon fish sauce
  • juice of 1 lime, or to taste
  • Spice paste (grind into a smooth paste with blender/food processor)
  • 25 dried red chilies, remove seeds and soaked in boiling water until softened
  • 100 gram shallot
  • 20 gram garlic
  • 1 inch ginger
  • 1 inch galangal
  • 3 lemongrass, white parts only
  • 4 candlenuts
  • 1/2 cup water


  1. Grind spice paste: Use a food processor/blender to grind chilies, shallot, garlic, ginger, galangal, lemongrass, candlenuts, and water into a smooth spice paste.
  2. Fry spice paste: Heat spice paste and turmeric over medium heat in a wok until slightly dry. Add cooking oil and mix well. Cook until the oil starts to separate from the spice.
  3. Add chicken: Add chicken into the wok and stir. Add kaffir lime leaves and water, mix well, and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
  4. Add the remaining ingredients: Stir in coconut milk into the wok. Add potatoes, and season with salt, sugar, and fish sauce. Continue simmering for 15-20 minutes, or until the sauce has reduced and become thick.
  5. Add lime juice and serve: Add lime juice, stir and cook for another minute. Adjust the seasonings if needed. Turn off the heat, transfer the dish to a serving bowl, and serve with steamed white rice, Indian roti, or naan bread.


  • (1) Or a whole chicken cut into 8-12 pieces, or 4-5 chicken quarters separated into thighs and drumsticks.
  • (2) Choose waxy potatoes/boiling potatoes, such as red potatoes, new potatoes, fingerlings, or Yukon Gold. Avoid using Russet potatoes.

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