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Kapitan chicken curry

A hot, pungent, creamy curry perfect for a Saturday night in and streets ahead of your local takeaway.

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For the spice paste

  • 350g/13oz shallots, roughly chopped
  • 4 garlic cloves
  • 1 tbsp chopped fresh root ginger
  • 1 small ginger flower, chopped (optional, available from some specialist Asian grocers)
  • 1 tsp chopped galangal
  • 1 tsp chopped turmeric root
  • 4-6 candlenuts or macadamia nuts
  • 2 stalks lemongrass, tough outer leaves removed, soft inner stem roughly chopped
  • 2 fresh red chillies, roughly chopped
  • 1 dried red chilli, broken up
  • 1 tsp blachan (shrimp paste), lightly fried until fragrant

For the garnish