Chicken "Kapitan"

Ingredients for 4 servings:

• 30 g dried shrimp (Gung Haeng)
• 4 tbsp oil
• 4 chili peppers, red
• 4 cloves garlic
• 3 stalks of lemongrass
• 2 tsp turmeric
• 10 kemiri nuts (water chestnuts or almonds will also work)
• 2 onions
• ¼ tsp salt
• 4 kaffir lime leaves
• 500 g chicken breast or pollo fino
• 400 ml coconut milk
• 1 lime(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Malaysian chicken curry recipe

Dry roast the shrimp in a clean frying pan over low heat for 3 minutes, stirring frequently, until they turn dark orange and release a rich aroma. Finely grind the shrimp in an electric coffee grinder. Blend half the oil with the chilies, kemiri nuts, garlic, the white center of the lemongrass, and turmeric using a hand blender until very fine. Heat the remaining oil in a wok or frying pan. Brown the onions and salt over low heat for 8 minutes, stirring occasionally. Be careful not to burn the onions. Add the spice paste and almost all of the ground shrimp, reserving the rest for garnish. Stir for about 5 minutes. If the mixture sticks to the bottom of the pan, add 2 tablespoons of coconut milk. The mixture must be cooked thoroughly to release its aroma. Cut the chicken into goulash-sized pieces. Add to the wok and mix well. Fry for 5 minutes, until the chicken begins to color. Stir in the remaining coconut milk and bring to a boil. Reduce heat and simmer for about 10 minutes, until the chicken is cooked through and the sauce has thickened. If the coconut milk lacks cream, add more coconut cream and bring back to a boil, stirring constantly. Add the lime juice, sprinkle lightly with the reserved shrimp, and serve immediately with steamed rice.