Chicken Kapitan


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This is another awesome Malaysian curry. It’s not as fiery as the others, but the addition of all that lemon grass makes it beautifully fragrant.



For the paste:
10 dried red chillies
2 fresh red chillies
20 spring onions
5 cloves garlic
1 teaspoon turmeric powder
12 macadamia nuts (lightly crushed)
1 teaspoon coriander powder
2 teaspoons shrimp paste
5 stalks lemon grass

For the curry:
1kg chicken thighs (cut into 1/3 portions)
1 onion (diced)
2 tsp salt
4 tablespoons peanut oil
1 can of coconut milk
2 fresh red chillies (whole, with slits cut into them) *optional
Juice of 1 large lime

Pour 1 cup of coconut milk into a bowl, pour the remaining coconut milk into a separate bowl and add 2 cups of water to dilute and set aside. In a food processor or with a hand blender. Blend all the paste ingredients to form a smooth paste and set aside. Heat the peanut oil in a wok over a moderate heat. Fry the onion for 3-4 minutes until soft, then add the curry paste and fry for 4-5 minutes. Add a little of the diluted coconut milk after 2 minutes to stop it sticking. Add the chicken and fry for a 2-3 minutes until browned slightly. Add all the diluted coconut milk and bring to the boil. Reduce the heat to low, add the fresh red chillies (*if using) and simmer for 30 minutes until the chicken is tender. Pour in the thick coconut milk and return to the boil and simmer for 10 more minutes. Squeeze in the juice of 1 lime little by little to avoid over seasoning and add a little salt & pepper before serving

    Sprinkle over some chopped peanuts or cashews with some chopped coriander or spring onions. and serve with boiled rice or roti.
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