Lyndey Milan's recipe for Kapitan-style chicken curry calls for the classic pairing of chicken and Chardonnay.
¼ cup (60ml) macadamia oil
1 tsp ground turmeric
1 tsp salt
1kg chicken thigh cutlets (4 large), skin on
400ml coconut milk
6 kaffir (makrut) lime leaves
1 lemongrass stalk, bruised
2 tsp (10ml) lime juice
1 telegraph cucumber, sliced
Fried shallots, to garnish
Steamed rice or roti, to serve
10 dried red chillies, soaked in hot water 10–15 minutes
5 small red shallots, peeled, roughly chopped
50g (4cm) galangal, peeled, roughly chopped (optional)
50g (3cm) ginger, peeled, roughly chopped
4 garlic cloves, chopped
1 lemongrass stalk, white part only, chopped
6 (15g) macadamia nuts
1 ½ tsp ground turmeric
1 tsp shrimp paste
Salt, to taste
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food Prep by Sarah-Jane Hallett
Tiles supplied by Surface Gallery
1. Combine 1 tablespoon (20ml) macadamia oil, turmeric and salt, pour over chicken and rub all over (using disposable gloves). Marinate for at least 20 minutes.
2. For the spice paste: Drain chillies, reserving the water. Roughly chop and then place them into the bowl of a small food processor along with remaining ingredients and a large pinch of salt. Blend until smooth, adding some chilli soaking water a tablespoon at a time. You may need four tablespoons.
3. Heat 1 tablespoon (20ml) oil in a frying pan with deep sides over high heat. Cook the chicken skin-side down until golden brown. Turn and brown on the other side. Remove and reserve. Discard fat from pan.
4. Add remaining oil and the paste and reduce heat to low. Cook, stirring frequently, for approx. 10 minutes. Add the coconut milk, ½ cup water, crushed lime leaves, lemongrass and a pinch of salt. Bring to the boil, return chicken to the pan and reduce the heat to low. Simmer for 35 minutes or until the curry is thick and the chicken very tender.
5. Taste and season with extra lime juice, sugar and salt if needed. Put in a warmed serving bowl, sprinkle with fried shallots and serve with cucumber, rice or roti if desired.