Captain Curry (Kari Kapitan) Recipe

Captain Curry (Kari Kapitan) Recipe

Ingredients :

1.25 kg (2.5 lb) chicken

2 tsp dried shrimp paste

10cm (4 inch) stalk lemon grass, chopped

6 candlenuts

1 tbsp coriander, ground

2.5 cm (1 inch) piece fresh ginger, shredded

1.5 tsp grated fresh turmeric or 3/4 tsp turmeric powder

3 small red onions, or 6 shallots

3 cloves garlic

2 tbsp oil

1.5 cups thin coconut milk

3 tsp sugar



4 spring onions, shredded

Method :

Clean chicken, rinse with cold water and wipe dry. Chop into pieces about 5cm (2 inches) square, or, if preferred cut all meat from bones.

Make a paste with dried shrimp paste, lemon grass, candlenuts, coriander, cinnamon, ginger and turmeric, grinding ingredients in a mortar or on a grinding stone. Alternatively, grind dry spices in a coffee grinder and add shredded ginger. Chop onions or shallots and garlic finely.

Heat oil in a wok or deep saucepan and fry onion and garlic until soft. Add seasoning paste and fry for 3 minutes, stirring frequently. Remove from the heat and stir in coconut milk. Add chicken pieces to coconut milk and seasonings. Sprinkle on sugar and season with salt and pepper. Cover and cook gently until chicken is very tender, literally falling off the bones, and sauce thick.

Garnish with shredded spring onion.

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