Chicken Kapitan

• 2 tbsp cooking oil
• 600g boneless chicken thighs and/or breasts, cut into chunks
• 2 tbsp Turmeric powder
• 6-8 pieces kaffir lime leaves
• 240ml coconut milk
• 1 tbsp lime juice
• 1 onion, sliced
• 500ml water
• 1 potato, chopped
• Salt to taste
• Spice paste
• Dash of vegetable oil
• 4cm galangal
• 3 lemongrass white part only, cut into 6 cm lengths and pounded
• 4-5 fresh red chilies, seeded and sliced
• 5 shallots, peeled and sliced
• 6 candle nuts
• 1 cm fresh turmeric, peeled and sliced
• 1/4 teaspoon belacan (shrimp paste)

• Chop up the chicken thighs into thirds. Marinade them with the turmeric powder and a pinch of salt, and massage. Rest for 30 mins or leave overnight.

THE PASTE

• Fry off the belacan for 5 mins on a medium heat. Roughly chop the rest of your paste ingredients and blend everything with a little vegetable oil.

• Heat up the vegetable oil in a wok and stir-fry the kaffir lime leaves (stems off). Now add the paste for 2 -3 minutes, then the sliced onions. Cook the onions until translucent.

• Add half the coconut milk. Use the fat to cook the curry, scraping the bottom of the pot and mixing as it cooks through. Now add the chicken. Cook for around 10 minutes.

• Add water to cover the chicken, then add the potato. Bring up to boil, then turn down to a simmer for 30 minutes. Add salt to taste.

• Plate up the curry and top with coconut milk, and a squeeze of lime juice.