1、Ayam Kapitan (Captain’s curry)

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

Ayam Kapitan (Captain’s curry) recipe

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
  • 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

Rub all over the chicken, cover and chill overnight, or leave at room temperature for 30 mins.
  • 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.
  • 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.
  • 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.

  • https://www.truecookbook.com/recipe/ayam-kapitan-captain-s-curry--7032/

    2、Fisherman’s curry

    A light version of a classic Keralan fish curry using tomatoes, instead of coconut cream, and firm white fish like cod
    Fisherman’s curry recipe

    Ingredients

    Method

    1. Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.
    2. Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.

    3、Cheat’s katsu curry

    Transform ready-made breaded chicken steaks into a speedy Japanese-style supper with a spicy, nutty curry sauce
    Cheat’s katsu curry recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Cook the chicken following pack instructions.
    2. Meanwhile, to make the katsu sauce, heat the oil in a medium saucepan and fry the onion and carrots for around 8–10 mins or until soft, but not golden. Transfer the onion and carrot to a blender. Add the gravy, curry powder, peanut butter and soy sauce, then whizz until very smooth. Pour the sauce mixture back into the pan and heat until simmering hot, stirring frequently.
    3. Slice the chicken into strips, divide between 4 plates, then pour the katsu sauce over. Add a spoonful of pickled red cabbage to each portion and serve with cooked rice and salad leaves.

    4、John's Thai chicken curry

    The raw beansprouts add great texture to this dish and the fresh chilli adds a fiery heat. If you like it extra hot, serve with a spicy Thai chilli sauce
    John

    Ingredients

    Method

    1. 1 In a large, heavy-based pan , heat the vegetable oil with 1 tbsp of the coconut milk. When it’s hot and starting to splatter, add the red curry paste. Stir and cook gently over a medium-low heat for 1-2 mins – it should start to change colour. Add the garlic, ginger, lime leaves and lemongrass, and turn up the heat a little. Stir and smell it – it will start to change from the smell of raw garlic and spices to roasted ones. As it turns dark red, add the stock cube and the palm sugar – it will melt and become even darker and richer. Add the sweet potato and the fish sauce, then stir until coated in the paste. Add the coconut milk and 200ml water . Stir, bring to the boil , then turn down to a simmer and cook for 12 mins.
    2. Meanwhile, mix the coriander, beansprouts and chilli. Cook and drain the noodles following pack instructions, then tip into in a large serving bowl. Taste the curry and season with some more fish sauce or sweeten with a little sugar if necessary. Turn up the heat and bring to the boil, then tip the chicken into the sauce. Return to the boil and simmer for 5-7 mins.
    3. Remove the lemongrass, then spoon the chicken over the noodles and sprinkle with the coriander, chilli and beansprout s to serve.

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