According to Malaysian history, legend has it a Chinese chef of a ship owned by the British was eager to learn how to cook the local cuisine. One day, he saw a Malay woman preparing a stewed chicken dish in the kitchen permeated with the unfamiliar, exotic flavor. He asked the woman if she is willing to share her recipe, whom she obliged.

The woman told him that it is a chicken curry dish and graciously show him the method of cooking.

Upon returning to his kitchen, he realized that it could be too spicy for the British captain and the crew members. He improvised the recipe by drastically reduced the spiciness and enhanced with some Chinese ingredients.

His toned-down version of the curry received raved reviews from the captain and his guests.

When the captain asks him what the name of this dish is, he was caught off guarded and was just by murmuring “Ayam Kapitan,” which means captain’s chicken in Malay. The name has since stuck with this dish among the locals until today.