Kapitan Chicken
Turmeric-rich Malaysian curry in under 20 minutes. Chicken thighs, potatoes, and a fragrant coconut-curry paste finish in one skillet.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb boneless chicken thighs, cut into 1.5-inch pieces
- 8 oz waxy potatoes (baby or golf-ball sized), halved
- ¾ cup coconut milk
- 3 tbsp curry paste (Malaysian kapitan or turmeric-based paste)
- ½ medium onion, sliced thin
- ½ whole fresh lime (juiced)
- 1 whole fresh red chili (seeded, sliced thin, optional garnish)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Pat chicken dry, season with salt and pepper.
- 2
Brown chicken, stirring occasionally, until surface looks golden, about 5 minutes. Remove and set aside.
- 3
Add onion to same skillet, cook 1 minute. Stir in curry paste until fragrant, about 30 seconds.
- 4
Pour in coconut milk, scrape up any browned bits. Return chicken and potatoes to the pan.
- 5
Simmer, stirring occasionally, until potatoes are fork-tender, 12–14 minutes. Season with salt to taste.
- 6
Finish with lime juice. Top with fresh chili slices if using. Serve hot.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon or spatula
- cutting board
- chef's knife
- measuring spoons
- measuring cups
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