ALToA: Ayam Kapitan

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Known as the Captians Curry, this is a spicy, salty and slightly sour Malaysian chicken curry with a legend to its name that I recommend you look up. I first tried the Ayam Capitan at the Penang Spice Gardens, where I took a private tour and cooking class. If you ever find yourself in Penang, I cannot recommend visiting the Spice Gardens for a cooking class highly enough.

 

What ingredients you will need

For the Paste:

• dried chillies

• fresh large red chillies

• fresh ginger

• shallots (small brown/red ones)

• fresh lemongrass

• garlic cloves

• raw macadamia nuts

• turmeric powder

For the Curry:

• chicken breast

• honey

• tamarind paste

• turmeric powder

• coconut cream

• fresh kaffir lime leaves

This page exists to help people find what cookbook the Ayam Kapitan is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.

Tips & Dietary Needs

• Make Ahead: The curry paste can be made in advance; it freezes well and makes enough paste for two curries. 

• Variations: The book includes specific instructions for a Vegetarian variation.

How to Cook

• Thermo cooker: Blitz the aromatics and nuts to form a smooth, vibrant spice paste. Cook the chicken and paste together before adding the coconut cream, kaffir lime leaves, and remaining seasonings to simmer until the sauce is rich and fragrant.

• Conventional/Stovetop: Sauté the blended paste in a heavy-based pot until fragrant. Add the chicken and cook until browned, then stir in the coconut cream, tamarind, and other ingredients, simmering until the chicken is tender.

• Slow Cooker: After preparing your spice paste and curry sauce, sear the chicken. Transfer to the slow cooker, add sauce, and cook on Low for 4–5 hours.

Full recipe instructions can only be found in the cookbook.

How to Serve

Serve this aromatic curry hot over steamed jasmine rice. Garnish with extra finely sliced kaffir lime leaves for a fresh, citrusy finish.

Storage & Meal Prep

• Fridge: Store in an airtight container for up to 3 days.

• Freezer: Freeze cooked curry for up to three months.

• Freezer Dump Bag (Uncooked): Store the chicken and sauce in the freezer for up to 3 months. Thaw completely in the fridge before finishing the dish.