Kapitan chicken

This gorgeous Malaysian curry has a distinct Nyonya flavour with the combination of lemongrass, galangal, turmeric root, coconut milk and belacan (shrimp paste). The fundamental characteristic of this beautiful dish are the use of traditional Malay herbs and spices and a touch of Chinese technique. A truly Malaysian curry with the amalgamation of Malay, Chinese and Indian eating culture!

Ingredients

• 1 kg whole chicken, cut into large chunks
• 1/2 tablespoon of ground turmeric
• 4 teaspoon salt
• 1 teaspoon vegetable oil

Marinate the chicken pieces with these ingredients and set aside for deep frying later.

Ingredients for blended paste

• 10 dry red chillies (soak with hot water, save this water)
• 10 shallots or 3 brown onions, cut into chunks
• 4 cloves garlic
• 4 kaffir leaves, thinly sliced
• 2 pieces of fresh ginger
• 5 cm turmeric root, cut into small pieces
• 2 inch galangal, cut into small pieces
• 4 candlenuts or a handful of macadamias
• 4 red birds' eye chillies
• 1 teaspoon of dried shrimp paste
• 4 tablespoons vegetable oil

Blend or pound these ingredients with a splash of water (from dried chillies) until to a fine paste.

Other ingredients

• 3 cinnamon sticks
• 4 star anise
• 2 lemongrass stalks, whole (white part only)
• A handful of curry leaves
• 250g coconut milk
• 1 tomato, medium size
• 3 tablespoon Malaysian curry powder
• 1/2 tablespoon tamarind paste or tamarind pulp, either one soaked with some water
• 3 kaffir lime leaves
• 2 teaspoon palm sugar or 3 teaspoon brown sugar

For garnish

• Fried shallots (optional)
• Finely slices kaffir lime leaves
• Red chillies, finely sliced

Method

1. Marinate the chicken with turmeric powder, salt and vegetable oil and stand for at least 30 minutes or longer.
2. Deep fry the chicken pieces until golden. Remove and set aside.
3. Chop all ingredients (for blended paste) into small pieces. Blend into a smooth paste with a food processor.
4. Finely chop the tomato. 
5. In a wok or pan, fry the cinnamon sticks, star anise, lemongrass stalks, curry leaves with some vegetable oil until fragrant.
6. Add  the blended paste and saute until fragrant. Add the curry powder. You may add a touch of turmeric powder (optional).
7. Add the chicken and coat the paste well around the meat. Add the coconut milk, kaffir lime leaves, tamarind juice, tomatoes and palm sugar.
8. Simmer over low heat for an hour or more until the chicken is tender.
9. Garnish with fried shallots, kaffir lime leaves and red chillies and serve with some hot steamy rice or roti. Selamat makan!