The World Food Recipe Box

Let's Cook


The World Food Recipe Box

Let's Cook

Chicken Kapitan Curry

Chicken Kapitan Curry


Allergens in bold

Jasmine Rice



Green Beans



Chicken Thighs

Crushed Ginger (sulphur dioxide and sulphites)

Crushed Garlic (sulphur dioxide and sulphites)


Chinese 5 Spice

Ground Cinnamon

Red Chilli Flakes

Desiccated Coconut (sulphur dioxide and sulphites)

Coconut Milk

Lime Leaves

Nutritional Information:

Per serving: Energy (kcal) 924 Fat 40g of which saturates 22g Carbohydrates 97g of which sugars 9g Protein 47g Salt 0.12g

Recipe Description:

This Malaysian dish probably has deep roots in the traditional cooking of the region, with its rich, thick coconut sauce and citrus-fragrant aroma reminiscent of rendang. However, ‘Kapitan’ was the Portuguese title given to the chosen representatives of each of colonial Malaysia’s diverse ethnic groups, suggesting that the modern dish came together in the lively cosmopolitan sea ports of southern Malaysia. Chinese 5-spice and Indian turmeric combine to give this unusual ‘rempah’ (spice paste) its colour and enchantingly sweet fragrance, with very little liquid to water down the smooth, creamy warmth of the final sauce.

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