Chicken Curry Kapitan with Jasmine Rice and Cool Cucumber Salad

Experience the rich and complex flavors of a traditional Malaysian chicken curry, simmered in coconut milk with fragrant spices. Served alongside fluffy jasmine rice and a refreshing cucumber salad to balance the heat.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 4
• Cuisine: Malaysian
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory
• rich
• steam
• boil

Ingredients

• 2 pound chicken thigh (boneless, skinless, cut into 1 1/2-inch pieces)
• 1 tablespoon olive oil
• 1 yellow onion (large, roughly chopped)
• 3 clove garlic (minced)
• 1 fresh ginger (1 inch, peeled and roughly chopped)
• 1 lemongrass (outer layers removed, thinly sliced white part only)
• 1 red chili pepper (deseeded and chopped)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon white pepper
• 1 can full-fat coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 0.75 teaspoon salt
• 1 teaspoon light brown sugar
• 2 cup jasmine rice (uncooked)
• 3 cucumbers (thinly sliced)
• 0.25 cup white vinegar
• 2 tablespoon water
• 1 tablespoon granulated sugar
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. First, prepare the aromatic paste for the curry. In a food processor, combine 1 large yellow onion, 3 cloves garlic, 1 inch fresh ginger, 1 stalk lemongrass, and 1 red chili pepper. Process until a smooth paste forms. You may need to add a splash of water to help it blend.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the prepared spice paste and sauté for 5-7 minutes, stirring frequently, until very fragrant and the mixture darkens slightly.
3. Stir in 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon white pepper. Cook for another 1 minute, stirring constantly, until the spices are aromatic.
4. Add 2 pounds boneless, skinless chicken thighs to the pot and stir to coat evenly with the spice paste. Cook for 3-5 minutes, until the chicken is lightly browned on all sides.
5. Pour in 1 (13 1/2 ounce) can full-fat coconut milk and 1 cup chicken broth. Add 1 tablespoon fish sauce, 1/2 teaspoon salt, and 1 teaspoon light brown sugar. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until the chicken is tender and cooked through.
6. While the curry simmers, cook 2 cups jasmine rice according to package instructions, typically 2 cups rice to 3 cups water. Once cooked, fluff with a fork.
7. Prepare the cucumber salad. In a medium bowl, combine 3 cucumbers, 1/4 cup white vinegar, 2 tablespoons water, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Stir well and let sit for at least 5 minutes.
8. Taste the curry and adjust seasonings as needed. Serve the chicken curry hot with the fluffy jasmine rice and the tangy cucumber salad. Garnish with fresh cilantro, if desired.

Notes

Leftovers of the curry and rice store well in an airtight container in the refrigerator for up to 3 days. The cucumber salad is best enjoyed fresh.

Nutrition (per serving)

• Calories: 919
• Protein: 60.1 g
• Carbohydrates: 102.2 g
• Fat: 31.8 g
• Fiber: 1.6 g
• Sodium: 1289 mg
• Saturated Fat: 18.8 g
• Sugar: 12.9 g
• Cholesterol: 196 mg