Entree: Malaysia – Peranakan / Nyonya – Nyonya Curry Kapitan (A rich Peranakan coconut-based chicken curry made with a fragrant candlenut and spice paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) light coconut milk or chicken stock (to thin if needed)
- 6 dried red chilies, soaked in warm water until pliable (about 15 g)
- 6 shallots, peeled (about 120 g)
- 4 garlic cloves (about 12 g)
- 1 tbsp (15 g) candlenuts (or macadamia nuts as substitute)
- 1 tbsp (15 ml) belacan or shrimp paste, toasted lightly
- 1-inch (2.5 cm) piece galangal, sliced (about 10 g)
- 1-inch (2.5 cm) piece fresh turmeric or 1 tsp (2 g) ground turmeric
- 2 stalks lemongrass, white parts only, thinly sliced
- 6 kaffir lime leaves, torn
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 2 tbsp (30 g) palm sugar or light brown sugar
- 1 tbsp (15 ml) fish sauce or to taste
- 1 tsp (5 g) sea salt, or to taste
- 2 tbsp (30 ml) neutral oil for frying (if additional oil needed)
- Juice of 1 lime (optional), about 1 tbsp (15 ml)
- Garnish: sliced red chilies, fresh cilantro, and fried shallots (quantities as desired)

Instructions

1. Prepare the rempah paste: drain soaked chilies. In a blender or mortar and pestle, combine dried chilies, shallots, garlic, candlenuts, belacan, galangal, turmeric, and lemongrass with 2 tbsp (30 ml) water and blend to a smooth paste. Add a little oil if needed to help blend.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or wok over medium heat. Fry the spice paste, stirring, about 6–8 minutes until fragrant and the oil separates.
3. Add the chicken pieces to the pan and brown lightly, turning to coat thoroughly in the paste, about 6 minutes.
4. Pour in 1 cup (240 ml) coconut milk and 1 cup (240 ml) stock (or light coconut milk), add torn kaffir lime leaves and diluted tamarind paste. Stir to combine.
5. Bring to a gentle simmer, cover partially, and cook for 25–30 minutes until the chicken is cooked through and tender, stirring occasionally.
6. Stir in palm sugar, fish sauce, and salt; adjust seasoning. If sauce is too thin, increase heat and reduce uncovered until sauce thickens to desired consistency.
7. Finish with lime juice if using, then remove from heat. Garnish with sliced chilies, cilantro, and fried shallots. Serve hot with steamed rice.