Chicken in Spicy Coconut Milk

Ayam Kapitan

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


  • Vegetable oil 4 Tbsp
  • Chicken 1, about 1.5 kg (3


  • Combine ingredients for spice paste in a food processor and blend until smooth.
  • Heat oil in a wok and sauté the spice paste over medium heat until fragrant. Add the chicken, stir well and cook, covered, for about 15 minutes.
  • Stir in the coconut milk and bring to a simmer, then add tamarind juice.
  • Season with salt and cook until the gravy is sl