Kapitan Chicken Curry

1 kg chicken

1 tbsp turmeric powder

1 tsp salt, or to taste

1 cup oil for deep frying

Spice paste( ground)

20-30 shallot

2 clove garlic

2 cm ginger

2 cm galangal

1 cm turmeric

3 candlenuts

2 stalks lemongrass

6 fresh red chilis

10 dried chillies, soaked

29 gm belacan, toasted

8-10 bird's eye chillies (optional)

1 cup thick coconut milk

1 tbsp 'kerisik'

Kaffir lime leaf

1 tbsp brown sugar/ gula melaka

2 tbsp lime juice

Method

1. Marinate chicken pieces with turmeric powder and salt overnite.deep fry the chicken in hot oul until golden.drain on paper towel. Set aside.

2. Heat half of the frying oil in a wok to saute the onion and spice paste until fragrant.Add in the chicken and cook for 5-7 minute overa medium flame.

3.add the coconut milk, lime leaf and brown sugar.simmer until chicken is tender.Add the lime juice and mix well.