Curry kapitan

Ingredients

• 4 chicken marylands, separated into thigh and drumstick
• 1 tsp ground turmeric
• 1 tsp salt, plus extra to season
• ¼ cup vegetable oil
• 6 makrut lime leaves
• 1 stick cassia
• 2 star anise
• 400 ml coconut cream
• ½ tsp ground black pepper
• 1 tsp sugar
• ¼ cup tamarind pulp, soaked in 1½ cups hot water
• cooked rice, to serve (long grain)
• French baguette, to serve

Rempah (makes double)

• 15 dried red chillies, soaked in hot water for 15 minutes
• 4 large fresh red chillies
• 2 red onions
• 5 cm x 3 cm piece galangal, peeled
• 5 cm x 3 cm piece ginger, peeled
• 5 cm x 3 cm piece fresh turmeric, peeled
• 8 garlic cloves, chopped
• 3 stalks lemongrass, lower third only, roughly chopped
• 6 candlenuts
• 1 tbsp belacan (shrimp paste)

Marinating time: 10 minutes - overnight

Instructions

1. In a large bowl, combine the chicken with turmeric and 1 tsp salt. Set aside for at least 10 minutes, preferably overnight.
2. Drain the soaked dried red chillies, then place them into a blender with the remaining ingredients for the rempah. Blend to a smooth paste, adding a little water if you need to catch the blades. Transfer half the rempah to a press-seal bag or plastic container to freeze for making this dish a second time at a later date.
3. Heat the oil in a large heavy-based saucepan over medium heat. Fry the lime leaves, cassia and star anise for a few seconds, then add the rempah and fry for a further 10-15 minutes, or until the oil separates from the paste.
4. Add the chicken and stir to coat in the rempah. Add the coconut cream, black pepper, sugar, a little extra salt and strain in the tamarind water. Cover and simmer for about 30 minutes until the chicken is tender and the curry is thick and fragrant. Taste and adjust seasoning as required. Serve with cooked rice and some pieces of bread to soak up the curry sauce.

Photography by Kitti Gould.

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