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Number of pax: 8 pax   Cooking duration: 30 minutes

Good to Know

Instead of coconut milk, evaporated milk or yogurt serves as a great substitute for dishing out healthier and tastier curries.


500 g chicken fillet
2 tablespoons kaffir lime juice
2 tablespoons corn oil
2 stalks lemongrass, blended
5 red chillies, blended
4 cloves garlic, blended
½ cm turmeric, blended
3 candle nuts, blended
6 shallots, blended
1 teaspoon shrimp paste, blended
135 g NESTLÉ Greek Yogurt Natural
1 cube MAGGI® Chicken Stock Cube
1 green chilli, thinly sliced
1 tomato, cut into wedges
1 yellow onion, diced
350 ml water


  1. Firstly, blend the lemongrass, red chillies, garlic, turmeric, candlenuts, shallots and shrimp paste together in a blender.
  2. When it forms into a fine paste, pour into a wok and sauté until fragrant.
  3. Next, add in the NESTLÉ Greek Yogurt Natural, MAGGI® Chicken Stock Cube, green chilli, tomato, yellow onion, water and chicken fillet. Stir well and let it simmer for 15 minutes.
  4. When it starts bubbling away, pour in the kaffir lime juice and continue stirring for another 1 minute.
  5. The curry is ready to be served when the chicken is cooked thoroughly and turns tender.
  6. Besides rice, the Chicken Curry 'Kapitan' also goes perfectly well with Pulut Kuning or even Roti Jala. Make sure you give it a try!

Nutritional Info

Energy 405kcal

Protein 12g

Fat 5g

Carbs 78g

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