Dinner Party · Malaysian
Kari Kapitan
Tender chicken simmered in a rich, creamy curry base made from a complex paste of aromatic spices and coconut milk.
Why This Works
The combination of coconut milk and fragrant herbs creates a rich, velvety curry that is less heavy than typical Indian curries.
The Upgrade
Add 2 teaspoons of toasted coconut (kerisik) for a deeper, nutty dimension.
Chef's Secret
Michelin TechniqueToast your shrimp paste (belacan) before blending; it removes the raw smell and deepens the umami backbone of the curry.
Ingredients
Total time including resting: 45 min
Directions
Marinate chicken with turmeric powder and salt.
10 minHeat a heavy-bottomed pot over medium heat, fry the shallot and galangal paste with belacan.
5 minAdd chicken and sear until the exterior turns white and opaque.
5 minAdd lemongrass and coconut milk, reducing heat to low (simmering gently).
15 minCover and cook until the sauce thickens and chicken is tender to the touch.
10 minFinish by stirring in kaffir lime leaves to release the essential oils.
Wine Pairing
Pinot Gris
White Wine
The BottleDomaine Zind-Humbrecht Pinot Gris
A complex curry base requires a wine with a bit of body and texture. Pinot Gris has the luscious mouthfeel to match the coconut milk while elevating the aromatic spices.
Nutrition per Serving
480
calories
32g
protein
8g
carbs
35g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roti Jala
Serve lace pancakes to scoop up the generous, creamy curry sauce from the Kapitan chicken.
Ingredients
Directions
Whisk flour, coconut milk, water, egg, turmeric, and salt until completely smooth, then strain through a fine-mesh sieve.
Heat a non-stick skillet over medium-low heat and lightly brush with vegetable oil.
Fill a roti jala mold or a squeeze bottle with 3 small holes with the batter.
Pour batter over the pan in a circular, lace-like motion to create a webbed pattern.
Cook for 60 to 90 seconds until the edges lift slightly; do not flip, as these are meant to be thin and delicate.
Remove from heat, fold into quarters or roll into cylinders, and serve immediately.
Side Dish
Pickled Red Onions
Quick-pickle onions in sugar and vinegar for a bright, acidic bite against the rich, creamy curry.
Ingredients
Directions
Combine vinegar, water, sugar, salt, and peppercorns in a small saucepan over medium heat.
Stir until sugar and salt are fully dissolved, then remove from heat just before boiling.
Pack the sliced onions tightly into a heat-safe glass jar.
Pour the warm brine over the onions, ensuring they are completely submerged.
Let the jar sit at room temperature for 10 minutes to soften the bite.
Serve immediately or refrigerate for up to one week.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.