Curry Kapitan
By: Anonymous
Published: Thursday, February 11, 2010 - 10:49pm

Ingredients




This version of a Malaysian classic is both rich and subtle. Furthermore, with a food processor, it is quite simple to prepare.

Preparation

1 Disjoint a chicken, then chop the resulting pieces in half. In a food processor, process the flesh of half a small coconut to shreds. Toast it, stirring, in a dry frying pan until it is light brown. Return it to the processor and process it with 700 ml thin coconut milk. Set aside. 2 Wash the processor bowl and blade, and process to a paste 2 brown onions, 6 cloves garlic, 5 fresh red chillies, 2 cm ginger, 2 cm cinnamon stick, 1 teaspoon nutmeg, 2 tablespoons coriander, 2 teaspoons cummin, a pinch of mustard seeds, 1 teaspoon cardamom, 1 teaspoon turmeric and a 2 cm cube of blachan (dark, hardened shrimp paste). Juice a lemon. 3 Heat 3 tablespoons of oil or copha (coconut fat) in a saucepan and fry the spice paste until it smells fragrant. Add the chicken pieces, the coconut mixture and the lemon juice and simmer without a lid for about 45 minutes to 1 hour. 4 Serve with rice and garnish with deep fried onion flakes. 5 Makes 4 servings.