Quick Southeast Asian Meal with Coconut Rice, Kapitan Curry & Crispy Mid Wings
Quick Southeast Asian Meal with Coconut Rice, Kapitan Curry & Crispy Mid Wings
This dish is a vibrant celebration of Southeast Asian flavours, perfect for busy days when you still want something rich, comforting, and satisfying. Creamy coconut rice sets the stage, subtly infused with pandan and enhanced with virgin coconut oil for an irresistible aroma. It’s paired with Kapitan curry chicken—tender chicken and potatoes simmered in a punchy, coconut-laced curry. Crisp, golden mid wing chicken adds a satisfying bite, and everything is brought together with a final sprinkle of Spicymama Crispy Spicy Anchovy for that fiery crunch. It’s hearty, homey, and utterly delicious all done in half an hour.
Ingredients
Coconut Rice
- 400 g Jasmine or long grain rice
- 1 Can (400ml) coconut cream
- 3 Leaves Pandan leaves (optional)
- 1-2 tbs Virgin coconut oil (VCO)
Kapitan Curry Chicken
- 600 g Boneless chicken (thigh or breast), cut into chunks
- 2 Potatoes, peeled and cubed
- 1 Packet Spicymama Kapitan curry paste
- 1 Can (400ml) coconut cream
Fried Mid Wing Chicken
- 6 Mid wing chicken pieces
- Salt and pepper, to taste
- 1 tbsp light soy sauce
- 2 tbsp virgin coconut oil (for frying)
Spicymama Crispy Spicy Anchovy (to taste) as Garnish for the coconut rice
Instructions
Coconut Rice
- Rinse the rice until the water runs clear.
- Cook rice with the coconut cream and pandan leaves in a rice cooker or pot.
- Once cooked, discard pandan leaves. Add 1–2 tsp virgin coconut oil and fluff the rice gently to enhance the fragrance.
Kapitan Curry Chicken
- Heat a pan and sauté the Kapitan curry paste over medium heat until fragrant.
- Add chicken and potatoes, mixing well to coat.
- Pour in the coconut cream and simmer for 15–20 minutes, until the chicken is tender and potatoes are cooked through.
Fried Mid Wing Chicken
- Marinate mid wings with salt, pepper, and soy sauce for at least 30 minutes (or while prepping other parts of the meal).
- Heat 2 tsp virgin coconut oil in a frying pan and cook wings until golden and crispy on all sides.
Assemble & Serve
- Serve coconut rice alongside the Kapitan curry and crispy mid wings.
- Finish with a generous sprinkle of Spicymama Crispy Spicy Anchovy for extra heat and crunch.
Notes
