Kapitan Style Chicken Curry
This moreish Malaysian chicken curry combines tangy tamarind & lemongrass with creamy coconut milk for a comforting midweek curry idea.
Product: Saucy Wench Lemongrass & Tamarind Sauce
Serves 4
Effort: Easy/ moderate
Prep time: 15 mins
Cook time: 8-10 hours (low), 3-4 hours (high)
Gluten free
Ingredients
8 pieces of chicken (legs or bone-in thighs or a mixture)
1 tbsp turmeric
1/3 jar of Lemongrass & Tamarind sauce + 2 tbsp
4 kefir lime leaves
2 tbsp ginger
4 garlic cloves, minced
1 cup chicken stock
1 can coconut cream
1/3 cup desiccated coconut
600g potatoes, chopped into 2-3 inch pieces
Instructions
- In a bowl, add the chicken pieces, turmeric, and 2 tbsp of Lemongrass & Tamarind sauce. Mix to coat the chicken evenly. Let it stand for 30 mins or marinate up to 24 hours before refrigerating.
- Once the chicken has marinated, brown the pieces in a hot pan over medium-high heat on each side for 2-3 minutes. Set aside on a plate.
- Mix chicken stock, coconut cream, ginger, garlic, diced onion, desiccated coconut, Lemongrass & Tamarind paste together and place in the bottom of the slow cooker. Add kefir lime leaves.
- Place the seared pieces of chicken and chopped potato into the sauce in the slow cooker. Place the lid on and cook on high for 3-4 hours or low for 8-10 hours until the potato is tender and the chicken is falling off the bone.
- Serve over rice with fresh coriander and natural yoghurt.
Hints and tips
- Swap coconut cream for coconut milk for a lighter version.
- Kefir lime leaf substitute: lime zest (about 1/2 teaspoon for 4 kefir lime leaves).
- Leave potato pieces large to prevent them from becoming mushy during long cooking.
- Serve with curry sides such as natural yoghurt, fresh coriander, papadums or naan, and fresh chili.
- Store in the fridge for 3 days; curries often taste better the next day. Suitable for freezing.
