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Ayam Kapitan

Name: Ayam Kapitan
Prep time: PT25 minutes
Cook time: PT40 minutes
Total time: PT1 hour 5 minutes
Yield: 4
Cuisine: Malaysia
Ingredients: 750 g Chicken pieces (thighs or drumsticks, bone-in or boneless); 4 tbsp Vegetable oil; 10 Dried red chilies, soaked and seeded; 1 Large onion, chopped; 6 medium Garlic cloves; 2.5 cm Ginger, peeled and chopped; 2.5 cm Fresh turmeric, peeled and chopped (or 1/2 tsp turmeric powder); 2.5 cm Galangal, peeled and chopped; 3 stalks Lemongrass, white part only, chopped; 5 Candlenuts (or macadamia nuts); 0.5 tbsp Shrimp paste (belacan); 400 ml Coconut milk (thick); 125 ml Water; 6 Kaffir lime leaves, bruised or thinly sliced; 2 tbsp Tamarind paste; to taste Salt; 1 tsp Sugar (optional, to balance flavors); 2 tbsp Crispy fried shallots, for garnish

Ayam Kapitan, also known as Captain's Chicken, is a flavorful and aromatic Malaysian curry with Nyonya influences. It features tender chicken pieces simmered in a rich, spicy gravy made with a blend of chilies, lemongrass, galangal, turmeric, and kaffir lime leaves, balanced with the creaminess of coconut milk and a tangy hint of tamarind. Unlike rendang, it doesn't typically use candlenuts or kerisik (toasted coconut paste), and is often finished with crispy fried shallots for added texture and aroma.

準備時間25 minutes

調理時間40 minutes

合計時間1 hour 5 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the spice paste: In a blender or food processor, combine the soaked dried chilies, chopped onion, garlic, ginger, turmeric, galangal, lemongrass, candlenuts, and shrimp paste. Add a little water if needed to help blend into a smooth paste.
💡 プロのコツ: Soaking the dried chilies makes them easier to blend and removes some of their bitterness.
2
Heat the vegetable oil in a pot or wok over medium heat. Add the spice paste and sauté until it is fragrant and the oil starts to separate from the paste (this is called 'pecah minyak' or oil splitting), about 8-10 minutes. Stir constantly to prevent burning.
💡 プロのコツ: Sautéing the spice paste thoroughly is crucial for developing deep flavor.
3
Add the chicken pieces to the pot and stir to coat them evenly with the spice paste. Cook for about 5 minutes until the chicken is lightly browned on all sides.
💡 プロのコツ: Browning the chicken adds extra flavor and texture.
4
Pour in the coconut milk and water. Add the bruised kaffir lime leaves, tamarind paste, salt, and sugar (if using). Stir well to combine.
💡 プロのコツ: Ensure the tamarind paste is well dissolved.
5
Bring the curry to a simmer, then reduce the heat to low, cover the pot, and let it cook for 25-30 minutes, or until the chicken is tender and the sauce has thickened.
💡 プロのコツ: Stir occasionally to prevent sticking.
6
Taste and adjust seasoning if necessary. The curry should be a balance of spicy, tangy, and slightly creamy.
💡 プロのコツ: Add more salt or a pinch of sugar if needed to achieve the desired flavor profile.
7
Serve hot, garnished with crispy fried shallots. Ayam Kapitan is traditionally served with steamed white rice.
💡 プロのコツ: Crispy fried shallots add a delightful crunch and aroma.

調理履歴を記録する

💡 プロのコツ

✓For a less spicy version, reduce the number of dried chilies or remove the seeds more thoroughly.
✓If you can't find candlenuts, macadamia nuts are a good substitute as they have a similar creamy texture when ground.
✓Ensure you use fresh kaffir lime leaves for the best aroma. Bruise them slightly to release their fragrance.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Some recipes add a tablespoon of dried shrimp (rehydrated and blended with the spice paste) for an extra umami boost.
A small amount of palm sugar (gula melaka) can be used instead of regular sugar for a richer caramel note.