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   Chicken Kapitan
  Ingredients
  • 3 ½ lb chicken, cut into 10 - 12 pieces
  • 20 shallots, thinly sliced
  • ½ cup peanut or vegetable oil
  • 1 cup thick coconut milk
  • 2 cups thin coconut milk
  • salt and pepper
Items to be grounded or blended
  • 2 onions, sliced
  • 6 cloves garlic
  • 1 inch fresh turmeric root (kunyit basah, in malay)
  • 12 candlenuts (buah keras)
  • 1 tbsp belacan
  • 5 stalks lemongrass, sliced thinly
  • 8 - 10 dried red Serrano cilies, reconstituted in hot water
Method:
  1. Heat peanut or vegetable oil in a hot wok, add shallots and brown well, drain on paper towels, and add a pinch of salt, set aside for later
  2. Using a mortar & pestle or blender, grind or blend dried red chilies or chili paste, onion, garlic, belacan, turmeric, candlenuts and lemongrass into a paste   
  3. Heat 2 ½ tbsp peanut or vegetable oil into a hot wok, add paste, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
  4. Add chicken, stir-fry to coat evenly with paste, about 3 - 5mins
  5. Transfer chicken into a clay pot, add thin coconut milk, season with salt and pepper, cover and bring to a boil, then reduce heat to simmer chicken until almost fully cooked, about 20 mins
  6. Add thick coconut milk, remove cover and simmer chicken is tender and gravy thickens slightly, about 10 - 15 mins
  7. Garnish with fried shallots just before serving
  8. Serve with steamed rice 

Courtesy of www.malaysianfood.net