Penang Chicken Curry Kapitan

As I dished up the chicken, I noticed that I wasn't "wow!" It was not comparable to what I had expected. But then again, I should have known better as I lacked some of the ingredients, namely the unobtainable curry leaves, cekur, and candle nut.... and, I've forgotten the turmeric, which explains why my chicken curry kapitan wasn't as golden-yellowish as it should have been. However, to give fair credits, the dish was edible and quite tasty.... like I said, just not "wow!"

Nonetheless, I did smelled like curry the rest of the day and my little kitchen smelled like a Malay home for a day!

Penang Chicken Curry Kapitan
2 lbs of chicken, cleaned and cut into desirable size
2 large onion, cut into small cubes
2 cups of coconut milk
1 sprig of curry leaves
1 1/2 tsp of salt and sugar to taste

To be blended:
15 shallots
1 clove of garlic
1 inch of galangal, sliced
1 inch of cekur, sliced (not knowing better, I substitute with ginger)
2 pcs of candle nut (substitute with macadamia nuts)
15 dried chillies, soaked in hot water and seeded
5 fresh red chillies, seeded and cut
2 inches of lemon grass, sliced
2 inches of fresh tumeric, sliced
20 grams of dried shrimp paste/belacan, toasted

Heat 3 tbsp of oil in a large pot.
Add the large onions and fry for a while.
Put in all the blended ingredients, 1 1/2 tsp of salt and stir for 10 minutes.
Add the chicken pieces and stir well.
Add coconut milk, curry leaves, and a tsp of sugar.
Boil gently, cover and simmer until chicken is cooked.