country
kapitan
chicken

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.