Chicken Kapitan Curry

Marinade In a bowl, combine the chicken pieces, turmeric powder, and salt. Mix well and let it marinate for at least 30 minutes.

Curry Paste In a blender or food processor, blend the soaked dried red chilies, shallots, garlic, lemongrass, ginger, shrimp paste, ground coriander, ground cumin, ground fennel, and ground turmeric, along with a little water, to form a smooth paste.

Curry Heat vegetable oil in a large pot over medium heat. Add the curry paste and cook until fragrant, about 5 minutes.

4.Add the kaffir lime leaves and stir for another minute.

5.Add the marinated chicken pieces to the pot and cook until browned.

6.Pour in the coconut milk, tamarind paste, palm sugar, salt, and water. Stir to combine.

7.Bring the curry to a boil, then reduce the heat and simmer for 30-40 minutes, or until the chicken is cooked through and tender.

Garnish Garnish with sliced red chilies, lime wedges, and chopped cilantro. Serve hot with steamed rice.