Spaghetti Ayam Kapitan

Serves: 4 people

Ingredients:

• 1/2 chicken
• 1 can (400g) coconut milk
• 250g Spaghetti
• 1 peeled potato cut into 8 pieces
• 1 large eggplant
  

Kapitan Paste:

• 2 tsp dried chilli flakes
• 5 hot chillies
• 4 onions
• 5 cloves garlic
• 2 tsp tumeric
• 1 tsp cinnamon powder
• 2 tsp chilli pwder
  
• 1 tsp belacan
• 1 Tbsp vinegar/ lime juice
• 1/2 tsp Salt
• 1 tsp Sugar

Seasoning:

• 1 tsp tumeric
• 1/2 tsp belacan
  

Directions:

1. Season the chicken with seasoning overnight.
2. Cut the eggplant into slices and cooked it with oil until it is cooked and set aside.
   
3. Bring the spaghetti to boil for 20min and drain the water. Add a little olive oil to the spaghetti and set aside.
   
4. Blend the kapitan ingredients into paste and fry with oil till fragrant
5. Add in chicken and stir with the paste for about 10min. Add coconut milk and potatoes. Season with a bit of sugar and salt. Simmer for about 15min. Add the eggplant into it.
   
6. Let it cooked for another 5min or until potatoes are cooked. Now it is ready to be served with spaghetti.