Kapitan Chicken

Tested Recipe Adapted from Chef Plilip Yoong’s Penang Nyonya A-Ma Secret Recipes

 Kapitan Chicken



1 lime, squeezed juice

100g grated coconut, stir-fried for about 15 minutes until golden brown and fragrant

2 tbsp light soya sauce

Ingredients A:

3 whole chicken legs, cut into pieces


500ml water

2 stalks lemongrass

8 pieces kaffir lime leaf, cut into pieces

5 tbsp oil

Spices (grounded):

250g shallots, peeled

100g garlic, peeled

3 stalks lemongrass

10 dried chillies

6 red chillies


½ tsp salt

1 tbsp sugar

4 tbsp tomato sauce

1 tbsp light soy sauce

1 tsp toasted belacan powder

100ml thick coconut milk

Preparation Instructions:

  1. Mix chicken with marinade. Wrap with cling film and marinate overnight in the fridge.
  2. Put ingredients B into a pot and bring to boil. Cook for about 5 minutes. Remove from heat.
  3. Heat up oil and sauté spices until fragrant. Add in chicken and stir-fry until aromatic. Add in cooked B, seasoning and cook until the sauce has thickened and chicken is cooked.
  4. Lastly pour in coconut milk and bring to boil. Dish up and serve.

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