8 chicken thighs (each cut into 4 pieces)
10 potatoes (halved)
500 ml coconut milk
500 ml chicken stock
6 stalks lemongrass (5 sliced, 1 smashed)
4 kaffir lime leaves
300 g shallots
130 g galangal (sliced)
130 g candlenut
60 g turmeric powder
400 g chili paste
10 bowls rice
30 pcs round papadum
200 g mango chutney
sugar
vegetable oil
| If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
Ladle over kapitan curry chicken into serving bowl and serve hot with warm rice, papadum and mango chutney on the side.