Malaysian Kapitan Chicken
Tender chicken braised in a fragrant, spiced coconut sauce with turmeric, chilies, and lemongrass. Rich, aromatic, and ready in under 40 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 410
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 13.5 oz coconut milk (full-fat)
- 2 whole red chilies, fresh
- 1 tbsp turmeric powder
- 4 whole garlic cloves
- 2 whole lemongrass stalks (or 1 tbsp dried, crushed)
- 1 tbsp fish sauce
Instructions
- 1
Pat chicken dry with paper towels. Season all over with salt and pepper.
- 2
Pound chilies, garlic, and turmeric into a rough paste using a mortar and pestle.
- 3
Bruise lemongrass stalks by crushing them with the side of a knife.
- 4
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 5
Sear chicken 3 minutes per side without moving until golden. Transfer to a plate.
- 6
Add chili-garlic paste to the skillet and cook, stirring, until fragrant, ~2 minutes.
- 7
Pour in coconut milk and fish sauce. Return chicken to skillet with lemongrass.
- 8
Reduce heat to medium-low, cover, and simmer 20 minutes until chicken is tender.
- 9
Remove lemongrass. Taste and adjust salt and fish sauce to preference.
- 10
Serve over steamed rice with lime wedges and fresh cilantro on the side.
Tools you’ll need
- mortar and pestle
- large skillet with lid (12-inch preferred)
- tongs
- paper towels
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