Ayam Kapitan

• serves 4

• Preparation time: 15

• Cooking time: 30

Ingredients

1 whole chicken (1.5kg, jointed
1 tbsp neutral-flavoured oil
5 eschalots, sliced
270mls can coconut cream
juice of 1/2 lime
2 kaffir lime leaves, finely shredded, to serve

Base Paste
8 red birds-eye chillies, plit, seeds removed
3 eschalots
5 cloves garlic
2.5cm each ginger, galangal and tumeric, peeled and sliced
2 stalks lemongrass, white part only
1 tsp belacan (dried shrimp paste)

Method

1. To make the base paste, combine the ingredients in a food processor or us a mortar and pestle to grind to a smooth paste.

2. Trim any visible fat from the chicken.Heat the oil in a saucepan big enough to hold the chicken and fry the paste over medium heat for about 5 minutes until brown and fragrant. Add eschalots and chicken, turning to coat in the paste. Fry for a further 2 minutes until the eschalots are softened.

3. Add the coconut cream with 100ml water and cover the pan with a lid. Bring to the boil, reduce the heat and simmer for 20 minutes. Uncover and simmer for 5-10 minutes until the chicken is tender and the sauce has reduced. Stir in the lime juice and scatter with lime leaves to serve.

Notes