Chicken curry kapitan (Serves 6) 1kg boneless chicken; 2tbsp vegetable oil; 2 lemongrass stalks; 400ml coco-nut milk; 6 kaffir lime leaves; 2tsp muscovado sugar; juice of half lime; salt.
For curry paste: 6 dried red Kashmiri chillies; 4 heaped tbsps desiccated coconut; 250g shallots or onions;6 garlic cloves; 50g peeled fresh galangal or ginger; 2tsp turmeric powder; 4 fat lemongrass stalks, outer leaves removed and core roughly chopped; ½tsp shrimp paste; 2tbsp vegetable oil. Coriander and rice, to serve.
l For the curry paste, cover dried chillies with boiling water and soak for 30 minutes. Meanwhile, put frying pan over medium heat, add desiccated coconut, and stir until lightly golden. Tip into mini food processor and grind quite finely.
l Drain red chillies, put into mini food processor with the remaining ingredients and the toasted coconut, and grind everything into a smooth paste.
l Cut chicken into small chunks. Heat oil over low heat. Add chicken and stir-fry for two minutes. Lower heat slightly, add paste, and fry for five minutes.
l Cut away and discard top two-thirds of remaining lemongrass stalks. Add coconut milk, lemongrass stalks, kaffir lime leaves, sugar, 1tsp of salt and simmer for 30 minutes Add lime juice and simmer for another minute.
l Scatter over some chopped coriander and serve with steamed rice.
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