CURRY CAPTAIN

Serves 6–8

There are many versions of this curry and some recipes include Chinese sausages (lap cheong) or luncheon meat. This version is my dad’s and it was what he used to cook for the family when we were growing up.

Cooking oil 4 Tbsp

Chicken 1, about 1.5 kg (3 lb 4½ oz),
cut into bite-size pieces

Bacon bones 200 g (7 oz), cut into
bite-size pieces

Dark soy sauce 1 Tbsp
Water 50 ml (1⅔ fl oz)
Onion 1, peeled and quartered
Salt ½ Tbsp
Sugar ½ Tbsp
Lemon juice 2 tsp

Chilli Paste

Shallots 15, peeled
Red chillies 8, stems removed

1.   Pound or grind together ingredients for chilli paste until fine.

2.   Heat oil a pot and fry chilli paste until fragrant.

3.   Add chicken and bacon bones, then dark soy sauce and water. Mix well.

4.   Lower heat and simmer until chicken is cooked. Add onion, salt, sugar and lemon juice.
Remove from heat.

5.   Dish out and serve hot.

88

EURASIAN HERITAGE

Cooking