Chicken Curry Kapitan.

Chicken Curry Kapitan.

An absolute flavoursome and creamy chicken curry combining no less than 3 different world's famous cuisines. This curry is an example of what is termed Nyonya, a marriage of Chinese, Indian and Malaysian spices and flavourings. This is a rich and intense curry with a lovely history behind its name. A kapitan is not necessarily a ship captain but an appointed chief during Malaysia's colonial rule by the Dutch and Portuguese. The kapitan in this story in Kapitan Cina or Chinese chief, who asked his cook what was to be for dinner. The cook answered 'ayam (chicken), Kapitan'. The Kapitan there upon mistook the answer as the name of his supper.

In a bowl, put in

-500g chicken thigh fillets, sliced into 3cm strips.

-1/2tsp turmeric powder,

-1tsp sea salt.

Mix well and leave to marinate for at least an hour.

For the curry paste.

Use a food processor to pulse,

-35g macadamia nuts,

-5 red chillies,

-4-5cm sliced galangal,

-2cm sliced ginger,

-2 cloves garlic,

-3 shallots.

Pulse until thoroughly combined.

In a sauté pan, with 3tbsp of vegetable oil, fry

-the curry paste,

-1/2tsp turmeric powder,

-2tbsp tomato purée,

-1/2tsp shrimp paste,

-2 stalks lemongrass,

-2 sticks cinnamon,

-2 star anise,

-5-6 kaffir lime leaves.

Cook, stirring for a couple of minutes, add

-200ml coconut milk.

Continue to cook for around 5 minutes, add

-the marinated chicken.

Stir well to coat the chicken in the spices.

Leave to cook for a further 5 minutes, add

-the rest of the 400ml coconut milk.

Stir to combine.

Cover with a lid.

Leave to simmer for around 25 minutes.

This is supposed to be a semi-dry curry.

Taste and adjust the seasoning.

You may need soy sauce for added saltiness.

Serve with rice.