Ayam Kapitan/ Chicken Kapitan (Malaysian/ Singaporean Chicken Curry)

 INGREDIENTS:
  • 2 lbs. bone-in chicken, sliced into serving slices
  • 3-4 cups fresh coconut milk (around 800 mL.)
  • 6 pcs. Kaffir lime leaves or 3 strands of tanglad or lemongrass (the soft part), a knot tied at the middle
  • 1 tsp. salt
  • 2 tbsps. cooking oil
  • 2 tbsps. fried onions

 For the curry paste
  • 10 pcs. small onions
  • 6 cloves garlic
  • 1-inch sized ginger
  • 1-inch sized fresh turmeric
  • 1-inch sized galangal
  • 3 stalks of tanglad or lemongrass (the hard bottom half)
  • 6 (or more) red Thai chilies
  • 5 pcs. candlenuts/ macademia nuts or 10 pcs. cashew nuts
  • 1 tbsp. shrimp paste, toasted

 PROCEDURE:
  1. Grind the relevant ingredients to as fine a paste as you can. Manually pound or pulse them in a food processor, whatever is more preferred and more convenient.
  2. Heat the cooking oil in a large pan on high heat and sauté the curry paste for 2 to 3 minutes. Set the heat to adjust the temperature if necessary. You have done it long enough when it is very fragrant and the oil begins to separate from the paste.
  3. Toss in the chicken pieces and stir to thoroughly coat it with paste.
  4. Pour in the coconut milk and add the salt. Simmer uncovered for 30 to 45 minutes until the chicken is done. Tougher chicken parts like the legs will take longer to cook.
  5. About 5 minutes before the end of cooking time, add the lime leaves or the knotted lemongrass, whatever is available. Adjust the salt if necessary.
  6. Sprinkle the top with fried onions. Serve with hot steamed rice. Enjoy!

 **Number of Servings: 4 to 6

 TIPS FROM ENZ:
  1. Chop the ingredients for the curry paste into fine pieces so it will be easier to handle during the grinding process.
  2. Add a splash of lime or lemon juice towards the end of cooking to add a little tang.

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