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Ayam Kapitan (Captain’s curry)

Ayam Kapitan (Captain’s curry)

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • More effort
  • Serves 8

This moreish and authentic Malaysian chicken curry combines tangy tamarind and creamy coconut milk for a real depth of flavour

Nutrition: per serving
NutrientUnit
kcal709
fat55g
saturates19g
carbs20g
sugars15g
fibre2g
protein33g
salt2.5g
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Ingredients

  • 2 tbsp turmeric
  • 1 tbsp flaky sea salt
  • 8 chicken legs , on the bone and skin on, cut into thighs and drumsticks
  • 225ml vegetable oil
  • 500ml thick coconut milk (this must be full-fat)
  • 2 lemongrass stalks, bruised
  • 4 limes leaves
  • 2 tbsp chicken stock powder
  • 2 tbsp white caster sugar
  • 85g tamarind paste

For the spice paste

  • 40 small dried chillies , seeds removed
  • 50g fresh ginger , peeled and roughly chopped
  • 50g galangal , peeled and roughly chopped
  • 4 lemongrass stalks, tender part only
  • 350g Thai or regular shallots , roughly chopped
  • 25g candlenuts or macadamia nuts
  • 4 garlic cloves , roughly chopped
  • 2 tbsp vegetable oil

Method

  • STEP 1

    Mix the turmeric, salt and 3 tbsp water in a large non-metallic dish, then add the chicken pieces. Rub all over the chicken, cover and chill overnight, or leave at room temperature for 30 mins.

  • STEP 2

    Meanwhile, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix the chillies and other ingredients together in a processor or blender until smooth.

  • STEP 3

    Heat the oil in a deep wok or large, heavy-based saucepan. Fry the chicken in batches for 5 mins until golden, turning halfway through. Drain the chicken on kitchen paper. Carefully remove half of the oil to a heatproof container, then add the spice paste to the remaining oil in the wok.

  • STEP 4

    Fry the paste for 5 mins, then return the chicken to the pan, followed by the coconut milk, lemongrass and lime leaves. Cook for a further 5 mins, then stir in the stock powder, sugar and tamarind paste. Simmer gently for 1 hr 30 mins-1 hr 40 mins until the chicken is falling off the bones.

Goes well with

Recipe from Good Food magazine, November 2014

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A star rating of 5 out of 5.4 ratings
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