Simple Recipe - Kapitan Chicken Curry

A nyonya dish, that I tried cooking for first time after a lunch outing with family at Limapulo, my kids requested me to cook the same at home. Is not easy to be a chef at home, trying out different recipe to satisfy my children and upon any special request, I got to figure out how to churn out the dish. This dish  is named Ayam Berempah at Limapulo, mine with this recipe here tasted alright quite close though not exactly as Ayam Berempah.  As it turned out aromatic and thumbs up from my family members for this Kapitan Chicken Curry.

Ingredients to blend

Ingredients
6 chicken whole leg cut into 4 or 5 pieces
4 tbsp cooking oil
4 kaffir lime leaves torn into quarters
1/2 small bowl water
1 lime (juice)

Spice to blend
15 shallots
4 cloves garlic
3 stalk lemon grass
5 fresh red chillies
1.5" galangal
1/2" turmeric
1/2" ginger
3 candlenut
1" shrimp paste

Seasoning
3/4 tsp salt
1/2 tblsp brown sugar
6 tblsp thick coconut milk

Method
Heat up pot or wok
Put Oil, blended spices - cook till fragrant using small fire
Throw in half kaffir lime leaves, then chicken, water
Then remainder kaffir lime leaves
Lower heat to medium
Chicken tender, gravy thicken (add water if gravy too dry), put salt, sugar and swirl in coconut milk
Squeeze in lime juice