Chicken Kapitan, Ayam Kapitan, Curry Kapitan

Grind the relevant ingredients to as fine a paste as you can.
1 large onion, 6 cloves garlic, 2.5 cm ginger, ½ tsp turmeric powder, 2½ cm galangal, 3 stalks lemongrass, 10 dried red chillies, 5 candlenuts, 1 Tbsp shrimp paste
Heat the oil in a large saucepan on high heat and sauté the the paste for about 2 minutes, lowering the heat slightly if you have to. You'll know when you've done it long enough because not only will the aroma be extremely strong but the you will notice that the oil and paste are distinctly separate.
2 Tbsp vegetable oil
Add the chicken pieces, coat thoroughly.
1 kg chicken
Add the coconut milk and salt and simmer, uncovered, until the chicken is done, 30-45 minutes, depending on what portion you're using, legs will take longer.
500 ml coconut milk, 1 tsp salt
About 5 minutes before the end of cooking time, add the lime leaves and check seasoning.
6 fresh lime leaves
Serve, sprinkled with the crispy shallots.
2 Tbsp crispy fried shallots