Tag Archives: Slow Cook

Malaysian Chicken Curry Kapitan

Recipe: Chicken Curry Kapitan

SummaryThis looks like a long list of ingredients but if you have a mini food blender it’s really easy. If you don’t, it will require a lot of pounding in a pestle and mortar.

Chicken Kapitan with an Asian Tomato Salad


  • 1 tsp of Dried Chilli Flakes
  • 250g Onions – about 2 Medium
  • 10 cm Ginger
  • 8 Garlic Cloves
  • 2 tsp Five-Spice Powder
  • 2 tsp Turmeric
  • 4 Lemongrass Stalks
  • 1/2 tsp of Shrimp Paste
  • 2 tbsp Oil – Vegetable or nut, just make sure it’s flavourless
  • 8 x Chicken Thighs – On the bone and skinned
  • 1 Tin of Coconut Milk
  • 2 Cinnamon Sticks
  • 2 tsp Palm Sugar
  • 2 Peppers Sliced
  • 100g of Beans – I used runner beans as my garden is full of them
  • Juice of 1/2 Lime
  • Coriander


  1. The first thing to do is make the paste – once this is done the recipe practically cooks itself! Add all of the paste ingredients into a food processor and blend into a paste. If it’s a bit stiff add a little water.
  2. Add the paste to a heavy pan on a medium heat; this is a perfect dish for cooking in a le cresuet. Cook for at least ten minutes until the paste begins to colour; the more you cook this out the darker your finished dish will be.
  3. Into the paste, add the chicken, cook for a couple of minutes then add the coconut milk, cinnamon sticks and palm sugar. Bring to the boil and then reduce the heat and cook for about an hour – this can be done in the oven on a low heat.
  4. After an hour your house will be full a beautiful heady aroma of coconut and spices. Next add the peppers and beans and cook for another 30 minutes.
  5. Finally add the lime juice and most of the coriander.
  6. Serve with rice, an Asian style tomato salad and garnish with coriander.

Quick notes

As with most curries this dish is better the day after its been cooked as the flavours have developed.


The peppers and beans are not exactly traditional but they add a nice bit of colour and texture; leave them out if you like.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 4

Culinary tradition: Malaysian

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Hungarian Goulash

I was thinking that this was a little too wintry to cook today (it’s been pretty hot in London) but I have never cooked it before so I had to. Of course, I had to turn to Delia’s Complete Cookery  Course to see what the recipe entailed but as always I changed it slightly. I actually find that a lot of her savoury dishes need a little tweaking to modernise them – it’s not that much of a surprise as they were written in the 70s. Anyway, the addition of paprika somehow makes this stew summery and therefore it’s fine to have on such a hot day.

Goulash - Served with Boulangere Potatoes and Steamed Greens

Recipe: Hungarian Goulash


  • 1 tbsp Oil
  • 400g Stewing Steak – Blade steak is my favourite but I would recommend to get it in one piece so that you can cut it into strips
  • 2 tbsp Seasoned Flour
  • 2 Medium Onions – Sliced
  • 2 Red Peppers – Sliced into strips
  • 1 Carrot – In batons
  • 1 Clove of Garlic – Crushed
  • 1 Tin of Tomatoes
  • 1 tsp Paprika
  • 1 tsp Smoked Paprika
  • 1 Oxo Cube (optional)
  • 2-3 tbsp Sour Cream or Creme Fraiche


  1. Heat the oil in a heavy casserole
  2. Toss the steak into the seasoned (all you need to do is add plenty of salt and pepper to the flour). Shake off any excess flour and brown in the casserole once it’s browned put aside on a plate. It’s best to do this in batches to not over crowd the pan and cool it down; you may need to add additional oil in between batches
  3. Add the onions to the casserole, turn the heat down to low and cook for about 5 minutes with the lid on until they are beginning to soften
  4. Add the carrots and peppers and cook for another 5 minutes
  5. Next add all of the rest of the ingredients include the pre-browned meat
  6. Replace the lid and put the casserole into the preheated oven. Cook for at least an hour or more (this dish doesn’t mind if it’s in the oven for 2 hours – just make sure that it doesn’t dry out)
  7. When you are ready to serve, swirl in the sour cream and enjoy

Quick notes

I have added additional vegetables into this dish but you can have more meat and less veg if you are that way inclined. I have also added an Oxo cube as it gives an additional depth of flavour


You can make this with turkey steaks to decrease the calories but then don’t cook it for so long as it will dry out. You can use actual steak to make a quick version of this dish but the only problem is that the flavours won’t have had so long to develop

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

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