Name: Captain’s Curry (Ayam Kapitan)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 4 chicken legs and 4 thighs on the bone, with skin; 3 tbsp toasted coconut flakes; 400 ml 14 fl oz) coconut milk; steamed rice, roti, chopped coriander (cilantro) and toasted coconut flakes (optional), to serve; 1 tbsp vegetable oil; 2 tsp five-spice powder; 100 g (3½ oz) tamarind purée; 4 lemongrass stems; 2 cinnamon sticks; 2 tbsp fish sauce or; 2 tsp shrimp paste (belacan or kapi); juice 2 limes; 4 garlic cloves; 2 star anise; 75 g (2½ oz) small shallots; 20 g (¾ oz) ginger, sliced; 1 tsp ground turmeric; 20 g (¾ oz) galangal, sliced; 1 thumb-sized red chilli, seeded; 6 long dried red chillies, seeded; 3 macadamia nuts; 6 lime leaves

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Malaysia has a whirling variety of influences on its cooking – Chinese, Indian, Thai, Portuguese and Indonesian just for starters. The Chinese-influenced recipes are known as Nonya cuisine and this is one such hallmark dish. The homemade curry paste doesn’t take long to make, but you could save time by using red curry paste. Serve up some warm roti alongside to dip into the coconut-spiced sauce.