country
kapitan
chicken

go straight to the recipe

This is a Malaysian staple, more aromatic than chilli hot it is one of my favourite curries and for some reason very rarely found on menus.

It was the first time I had made this dish in thirty years and I used large drumsticks and chopped them in half. Not such a great result small bone splinters to spit out. The chicken cut is best skin on and bone in…I would not make this dish with chicken breasts. This is also a dish that easily coverts to vegan by omitting the chicken and blachan and instead, marinating and frying firm tofu.

AO 28 DECEMBER 2023…LEMON JUICE ADDED AT FINISH  19 JANUARY 24

so aromatic so tasty

serves 6

to marinate the chicken
10g ground turmeric
60g corn oil
1200g chicken thigh meat, skin on, bone in

for the gravy
50g butter or ghee
50g EVO
15g Blachan cut into pieces
300g p/w purple or white onion, finely diced
20g ginger/garlic
50g sugar
2 green chillies, finely chopped – more if you like it hot
12g ground turmeric
2 stems of lemon grass, soft inner part only, very finely chopped
250g red capsicum, peeled and seeded weight [1 large] finely diced
2g white pepper, freshly milled
5g Maldon sea salt
6 medium potatoes peeled and cut into 3 or 4 pieces [about 800g]
750g water
3 kaffir lime leaves
1 x 400ml Chef’s Choice coconut milk
2 pinches [.5g] fenugreek leaf

to finish
2 spring onions, finely sliced – 50g strained lemon juice
½ bunch Thai basil, leaves only

MARINATING THE CHICKEN

super easy super delicious

DAY ONE
to marinate the chicken
Stir the turmeric into the oil and then, wearing food service gloves roll the chicken through making sure that it is all coated. Cover and refrigerate overnight.

DAY TWO
for the gravy
Working in a wok, fry the chicken on all sides until it is browned and set to one side.

Add the butter and EVO and when it is hot, stir through the blachan and continue cooking and stirring until it dissolves into the butter and oil. Add the onion, ginger/garlic and continue to cook until the onion is translucent. Add the sugar, chillies, turmeric, lemon grass, capsicum, pepper and salt. Cook for a minute, then add the potatoes, stir over and add the water and Kaffir lime leaves.

Cook until the potatoes are almost cooked and the water reduced by about one third. Return the chicken and any meat juices to the wok and stir over and simmer gently until the chicken and potatoes are cooked. Gently lift the chicken and potatoes into a bowl and keep warm. Add the coconut milk to the gravy and cook stirring until it thickens.

Return the chicken and potatoes to the gravy, taste and check the seasoning. Add the spring onion, lemon juice and basil leaves, stir though, cook for a couple of minutes to allow the basil to infuse and then serve.

FRY THE CHICKEN UNTIL IT IS BROWNED ON ALL SIDES
DON’T BE AFRAID OF BLACHAN…YES IT’S STINKY BUT THE STINKINESS DISAPPEARS
…A MARVELLOUS INGREDIENT

A TRUE
ONE POT
WONDER

"

A BIT OF ADVICE

COOK’S NOTES

My preference is to keep this dish authentic and the chilli super mild…and serve a side dish of chopped chilli in vegetable and sesame oil with a dash of red vinegar for those who want more chilli heat.

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