Captain's Chicken: aromatic Malaysian curry

• turmeric↗2 ст. л. tbsp
• coarse sea salt↗1 ст. л. tbsp
• chicken legs↗8 шт. pcs

  on the bone, with skin, cut into thighs and drumsticks

• vegetable oil↗225 мл ml
• thick coconut milk↗500 мл ml

  (should be full‑fat)

• lemongrass↗2 стебла stalks

  chopped

• lime leaves4 шт. pcs

  leaves

• chicken stock powder↗2 ст. л. tbsp

  powder

• white fine sugar↗2 ст. л. tbsp
• tamarind paste85 г g
• small dry chilies↗40 шт. pcs

  seedless

• fresh ginger↗50 г g

  peeled and coarsely chopped

• galangal↗50 г g

  peeled and coarsely chopped

• lemongrass↗4 шт. pcs

  stalks, only the tender part

• Thai or regular shallots350 г g

  coarsely chopped

• канделні горішки або макадамія25 г
• зубчики часнику↗4 шт.

  грубо нарізані

• рослинна олія↗2 ст. л.

Step-by-step instructions

1. 1

   In a large non‑metallic bowl, combine turmeric, coarse sea salt and 3 tbsp water, then add the chicken pieces. Rub the mixture into the meat, cover and refrigerate overnight, or at room temperature for 30 minutes.

2. 2

   While the chicken marinates, prepare the spice paste. Soak the dried chilies in hot water for 20 minutes until they soften. Drain, then blend the chilies with the other ingredients in a blender or food processor until smooth.

3. 3

   Heat the vegetable oil in a large deep skillet or pot. Fry the chicken in batches for 5 minutes until browned, turning occasionally. Transfer the fried chicken to a paper towel to remove excess oil. Carefully pour half of the oil into a heat‑proof container, and add the spice paste to the remaining oil in the skillet.

4. 4

   Fry the paste for 5 minutes, then return the chicken to the pan, add coconut milk, lemongrass stalks and lime leaves. Cook for another 5 minutes, then add chicken stock powder, white sugar and tamarind paste. Simmer on low heat for 1 h 30 min – 1 h 40 min, until the meat falls off the bone.