Penang Curry Kapitan

• Ingredients
• 1.5kg chicken
• 4 tbsp oil
• 2 onions sliced/diced
• 2 tsp salt
• Ground Ingredients
• 15 red chillies
• 15 shallots/small onions
• 4 cloves garlic
• 2cm piece turmeric root or about 1heaped tsp of turmeric powder
• 10 buah keras/candlenuts
• 1tbsp(5cmx2.5cm piece) blacan/dried shrimp paste
• 4 stalks lemon grass
• 1 grated whole coconut + water to make 1cup thick milk & 3cups thin milk or
• 2tins coconut milk
• juice of 1 or 2 limes

1. Directions
2. 1. Cut chicken down to bite size pieces or quarters.
3. 2. Hea oil in wok or pot & lightl;y brown onions with salt. Add ground ingredients & fry till fragrant, stirring & adding a little coconut milk to make a paste & prevent the spices from burning.
4. 3. Add in chicken & fry for a few minutes stirring & coating chicken pieces, pour in thin coconut milk & cook over low heat for about 30mins or until chicken is tender. Add in thick coconut milk before serving & once it comes back to the boil, remove from heat & pour in lime juice & serve with rice or roti jela.

ingredients, chicken, oil, onions, salt, ground ingredients, red chillies, shallots, garlic, turmeric root, buah kerascandlenuts, shrimp paste, lemon grass, coconut , coconut milk

Taken from www.epicurious.com/recipes/member/views/penang-curry-kapitan-1267313 (may not work)