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  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.

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