Kapitan Chicken
Turmeric-rich Malaysian curry in under 20 minutes. Chicken thighs, potatoes, and a fragrant coconut-curry paste finish in one skillet.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp oil in a large skillet over medium-high. Pat chicken dry, season with salt and pepper.
Step 2
Brown chicken, stirring occasionally, until surface looks golden, about 5 minutes. Remove and set aside.
Step 3
Add onion to same skillet, cook 1 minute. Stir in curry paste until fragrant, about 30 seconds.
Step 4
Pour in coconut milk, scrape up any browned bits. Return chicken and potatoes to the pan.
Step 5
Simmer, stirring occasionally, until potatoes are fork-tender, 12–14 minutes. Season with salt to taste.
Step 6
Finish with lime juice. Top with fresh chili slices if using. Serve hot.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon or spatula
- cutting board
- chef's knife
- measuring spoons
- measuring cups
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