Penang-Style Kapitan Chicken: A Northern Nyonya Delight

I recently made a Northern Malaysian version of Kapitan Chicken, and wow… it’s addictive!

This classic Nyonya dish is a beautiful mix of Malay and Chinese flavors. Well, the Northern version takes it up a notch. It’s got some Thai influences too, which give it a little extra kick and complexity.

For one, it’s less heavy on coconut cream to let the spices, chilies, and herbs really shine. I also add a touch of fish sauce for a subtle Thai umami twist, and finish it off with lime juice instead of Assam Java.

The result is rich, flavorful, and totally addictive. The kind of dish that makes you want to eat with just plain rice, so you don’t miss a single drop of that amazing gravy.

Making Kapitan Chicken is pretty straightforward, but the most important step is preparing the spice paste. Some chefs like to marinate the chicken and even deep-fry it before cooking it in the sauce. In this version, I only marinate the chicken and skip the frying step, as frying adds a lot of oil, and for home cooking, I prefer a lighter, simpler approach.

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Key Ingredients for Penang-Style Kapitan Chicken Curry

Before we dive into the cooking steps, let’s take a quick look at some of the star ingredients that make this dish so special:

• Chilies: We use both fresh red chilies and dried chilies. The dried ones bring the heat and spiciness that Penang-style Kapitan Chicken is known for, while the fresh chilies add a vibrant pop of color to the dish.
• Spices: Local favorites like galangal, turmeric, and lemongrass give the dish its signature aroma and depth of flavor.
• Belacan: This fermented shrimp paste is a must! It adds umami and richness that make the sauce truly authentic.
• Chicken: I’m using drumsticks, but you can use other chicken pieces too. It’s important to use bone-in chicken because the bones release extra flavor during braising. If you prefer boneless chicken, consider adding some chicken stock to make up for the flavor lost.
• Other flavor boosters: Kaffir lime leaves, lime juice, and fish sauce give a subtle Thai twist and help balance all the flavors beautifully.

These ingredients are what make Penang Kapitan Chicken so rich, aromatic, and unforgettable.

Penang-Style Kapitan Chicken – Step by Step!

1️. Marinate the chicken

Start by marinating the drumsticks with turmeric powder and salt. The turmeric gives the chicken that beautiful, bright yellow color we all love. Let it marinate for about 1 hour. (Tip: You can use chicken breast or other cuts, but drumsticks tend to stay juicier!)

2️. Make the spice paste

While the chicken is marinating, blend the fresh and dried chilies, lemongrass, galangal, onion, garlic, fresh turmeric, candlenuts, and belacan with a little oil and water in a food processor until it forms a smooth paste.

Sauté the paste over medium heat until it becomes aromatic. You’ll know it’s ready when the oil starts separating from the spices. Eventually, it will thicken into a rich, fragrant curry paste.

3️. Cook the chicken

Add the chicken to the spice paste along with the kaffir lime leaves, sugar, and fish sauce (optional). Pour in just enough water to cover the chicken and bring it to a boil.

Then lower the heat and let it simmer gently for 20–25 minutes, turning the chicken occasionally. It’s done when the internal temperature reaches 165°F (75°C).

4️. Reduce the gravy

Remove the chicken and let the sauce reduce and thicken on its own — this concentrates the flavors and prevents overcooking the chicken.

5️. Add coconut cream

Once thickened, add coconut cream and cook over low heat. Don’t boil it too long — you don’t want the oil to separate.

6️. Finish & serve
Return the chicken to the gravy and simmer for 1–2 minutes, then stir in lime juice at the end for a fresh, bright flavor. Garnish with fried shallots and shredded kaffir lime leaves. Serve with plain rice or Roti Jala, and enjoy a taste of Penang Nyonya magic right at home.

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Kapitan Chicken Recipe (Northern Style Nyonya Curry)

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Make authentic Kapitan Chicken at home with this Penang-style Northern Nyonya recipe, with dried chilies, spice paste, and coconut cream.

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Ingredients

For the Chicken & Marinade:

• 1kg chicken drumsticks (bone-in, skin-on)
• 1 tsp turmeric powder
• 1 tsp salt

For the Spice Paste:

• 5 fresh red chilies
• 10 dried chilies
• 1 medium onion
• 5 garlic cloves
• 2-inch fresh turmeric (or 1/5 tsp turmeric powder)
• 1.5-inch galangal, chopped
• 3 stalks lemongrass, chopped
• 4 candlenuts
• 1 tbsp belacan (fermented shrimp paste)
• 3 tbsp oil (for blending & sautéing)
• 3 tbsp water

Other Ingredients:

• 6 kaffir lime leaves
• 80 ml coconut cream (from packet)
• 2 tbsp lime juice
• 1 tsp sugar
• 1 tsp fish sauce (optional)
• 1/2 cup water
• Fried shallots and shredded kaffir lime leaves, for garnish

Instructions

1. Marinate the Chicken

1. Mix turmeric powder and salt.
2. Rub over chicken and let marinate for 1 hour.

2. Prepare the Spice Paste

1. Blend fresh and dried chilies, lemongrass, galangal, onion, turmeric, candlenuts, and belacan with a little oil and water until smooth.
2. Sauté the paste over medium heat until fragrant, and the oil separates.

3. Cook the Chicken

1. Add marinated chicken to the spice paste.
2. Add kaffir lime leaves, sugar, and fish sauce.
3. Pour in enough water to just cover the chicken and bring to a boil.
4. Reduce the heat to a gentle simmer and cook for 20–25 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (75°C).

4. Reduce the Sauce

1. Remove the chicken and continue to reduce the braising liquid until thickened.

5. Add Coconut Cream

1. Stir in coconut cream over low heat. Avoid boiling to prevent separation.

6. Finish and Serve

1. Return the chicken to the gravy and simmer 1–2 minutes.
2. Add lime juice and adjust salt if needed.
3. Garnish with fried shallots and shredded kaffir lime leaves. Serve hot with plain rice.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1183Total Fat: 67gSaturated Fat: 14gUnsaturated Fat: 53gCholesterol: 427mgSodium: 1338mgCarbohydrates: 59gFiber: 7gSugar: 20gProtein: 95g

This data was provided and calculated by Nutritionix on 19/12/2025

Read This Before Making It — Especially If This Is Your First Time!

There are a few important points I’d like to highlight, especially if this is your first time making Northern-style Kapitan Chicken. Knowing these ahead of time will help you avoid the same mistakes I went through before settling on this recipe.

1. Coconut cream quantity. In general, Northern-style Kapitan Chicken uses less coconut cream than the Southern version. That said, coconut cream still plays an important role in enriching the gravy. Since I’m using packaged coconut cream (santan), which is much thicker than freshly squeezed coconut milk, I only use about two-thirds of the amount I would normally use with fresh coconut milk.
2. Prevent overcooking the chicken. The chicken is fully cooked once it reaches an internal temperature of 165°F (75°C). At this point, there is usually still quite a bit of liquid left in the pot that needs to be reduced. When this happens, it’s best to remove the chicken first and reduce the braising liquid on its own. This helps prevent the chicken from overcooking. You can return the chicken to the sauce later.
3. When to add coconut cream. Coconut cream should be added only after the gravy has thickened. It should not be boiled for too long or over high heat, as this can cause it to lose flavor and the coconut oil to separate, making the curry overly greasy.
4. Fish sauce is optional. Adding fish sauce is my personal touch to introduce a subtle Thai influence. This step is completely optional and can be skipped if you prefer a more traditional flavor.
5. Final tip: This dish actually tastes best after it has rested for a few hours after cooking. This gives the chicken time to fully absorb the flavors of the gravy. The rich sauce is best served with plain rice, letting the flavors really shine.

You May Also Be Interested In These Recipes 

If you loved this Penang-style Kapitan Chicken, here are some other tasty recipes from my food blog that you should check out:

• Chicken Satay with Peanut Sauce. Marinated in classic Malaysian spices and grilled to juicy perfection, these skewers are a total crowd-pleaser. Dip them in rich peanut sauce for a flavor that’s both comforting and bold. 
• Belacan Fried Chicken. Crunchy on the outside and packed with that irresistible Malaysian belacan umami, this fried chicken is perfect when you want something crispy and full of character. 
• Malaysian Chicken Rendang. Rich, aromatic, and soul-warming, this chicken rendang is braised in a fragrant coconut-spice mix until melt-in-your-mouth tender. Perfect for when you want a deep, comforting curry vibe.