Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Curry kapitan   Yield: 4 Servings Tex   6 cloves garlic      5 fresh red chillies 2 cm ginger      2 cm cinnamon stick 1 teaspoon nutmeg      2 tablespoons coriander 2 teaspoons cummin a pinch of mustard seeds      1 teaspoon cardamom 1  teaspoon turmeric and a 2 cm cube of blachan (dark hardened shrimp paste). Juice a lemon. Heat 3 tablespoons of oil or copha (coconut fat) in a saucepan and fry the spice paste until it smells fragrant. Add the chicken pieces the coconut mixture and the lemon juice and simmer without a lid for about 45 minutes to 1 hour. Serve with rice and garnish with deep fried onion flakes. Makes 4 servings. Posted by Stephen Ceideberg; October 29 1992.