Called Country Captain India and Kapitan Curry in Singapore, this curry is traditionally garnished with fried onions and sliced fresh chillis. In Singapore, dried chopped onions are used. These may be available in some Asian grocers’ shops, but if they are not, fresh onions may be used instead. Reduce the number of green chillis to suit your taste. For a milder curry, slit the chillis and remove and discard the seeds. .
4 tablespoons vegetable oil
2 medium-sized onions, finely chopped
3 garlic cloves, crushed
1-inch piece fresh root ginger, peeled and finely chopped
6 green chillis,
2 finely chopped and
2 tablespoons ground coriander
2 teaspoons ground cumin
1 whole star anise, crushed in a mortar (optional)
1 teaspoon turmeric
½ teaspoon grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
8 chicken pieces
1 pint 2 cups coconut milk made with
3 oz. creamed coconut and
1 pint hot water
1 teaspoon salt
2 onions, thinly sliced and fried until brown
2 green chillis, chopped
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onions, garlic, ginger and the 2 chopped green chillis. Fry, stirring occasionally, for 8 to 10 minutes, or until the onions are golden brown.
Add the coriander, cumin, star anise, if you are using it, the turmeric, nutmeg, cinnamon and cardamom and fry, stirring constantly, for 5 to 6 minutes. If the mixture gets too dry add a spoonful or two of water.
Add the chicken pieces and, turning them frequently, fry for 5 to 6 minutes or until they are well coated with the spices.
Pour in the coconut milk. Add the salt and the 4 whole chillis and stir to mix. Cover the pan, reduce the heat to low and cook the curry gently for 40 minutes, or until the chicken is tender.
Lift out the chicken pieces and put them in a serving dish. Pour over the curry sauce. Scatter the fried onions and chopped chillis on top and serve.