Tag Archives: Spicey

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 Lentil Soup

This soup is probably more of a winter soup but it is very tasty and healthy so I don’t think that it really matters. Anyway today is the Hungarian Grand Prix so I don’t really care.

Hungarian Lentil Soup


Recipe: Hungarian Lentil Soup


  • 1 Medium Onion – Finely diced
  • 1 Carrot – Finely diced
  • 1 tsp Butter
  • 1 Clove of Garlic
  • 1/2 cup or 100g of Dried Lentils – I used red split
  • 1/2 tsp Chilli
  • 1 tsp Smoked Paprika
  • 2 Tomatoes – Roughly chopped
  • 1 tsp White Wine Vinegar


  1. Sweat the carrots and onions on a low heat in the butter for about 10 minutes until they are soft
  2. Add the garlic to the carrots and onions and cook for a few minutes
  3. Tip the rest of the ingredients into the pan and add about 750ml of water (or ideally, stock). Bring to the boil and reduce the heat to a simmer.
  4. Cook on a gentle heat for about 30 minutes until the lentils are thoroughly cooked
  5. Season to taste and serve with a spoonful of yoghurt, sour cream or creme fraiche

Quick notes

A small bowl of this (without the yoghurt) is 4 of the new WeightWatchers points


To bulk this soup up you can add some smoked bacon or sausage. If you do, reduce the amount of smoked paprika.

Preparation time: 5 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie

Number of servings (yield): 2

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Vietnamese Style Beef Salad

Recipe: Vietnamese Style Beef Salad

Summary: A healthy way to use up rare roast beef in the summer time. It looks like loads of ingredients but most of them are store cupboard staples.


  • 1 tsp Fish Sauce
  • 1/2 tsp Palm Sugar (or caster sugar)
  • 1/2 tsp Lime Juice
  • 2 tbsp Water
  • 1 Chilli – Finely Chopped
  • 1 Small Clover of Garlic – Grated
  • 1/2 tsp Ginger – Grated
  • 1 tsp Sesame Seeds – Toasted
  • Cooked Beef – About 50g per Person – Very Thinly Sliced
  • 1/2 Iceberg Lettuce – Shredded
  • 1/2 Red Onion – Thinly Sliced
  • 1 Courgette – In Ribbons
  • 1 tbsp Chopped Mint
  • 1 tbsp Chopped Basil


  1. Mix the fish sauce, sugar, lime juice, water, chilli, garlic and ginger in a bowl. If your palm sugar is in a big lump grate it first otherwise it won’t dissolve.
  2. Put all of the other ingredients (apart from the sesame seeds) in a bowl or on a large plate.
  3. Pour over the dressing and mix together thoroughly.
  4. Sprinkle over the sesame seeds and serve


I have used courgettes as I have a glut from the garden but carrots or any other crunchy vegetable would work just as well. Feel free to use other green herbs if you have them in stock – dill or coriander would work perfectly in here. If you would like some carbs add cold noodles but increase the amount of dressing.

Preparation time: 10 minute(s)

Cooking time:

Diet tags: Low calorie, Reduced carbohydrate

Number of servings (yield): 2

Culinary tradition: Vietnamese

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Canadian Grand Prix

I have been racking my brain since Monaco to decide what to eat for the Canadian Grand Prix and it’s been surprisingly difficult. For inspiration, I searched the web and I asked my friends. The best suggestions were either obvious – Maple Syrup – or something that I didn’t (or couldn’t) really make at home – Poutine and Nanaimo bars. My research brought me to the conclusion that Canada has a rich food history inspired from the many different cultures that settled there. Even Bannock, a bread popular with the First Nations, apparently originates from Scottish fur traders.

With that in mind I decided to take my inspiration from the only Canadian person I know (she is Indian-Canadian) and the fact that we were having vegetarian friends around for dinner. Hence for the Canadian Grand Prix we were having curry! It’s not actually such a great leap as there has actually been quite a large population of South Asian Indians in Canada since the late 19th century.

Recipe: Pumpkin Curry

Summary: This curry is real satisfying and doesn’t miss meat at all, the ingredient list may look long (as with all curry recipes) but once you have all of the ingredients you’ll have loads of fun playing with the flavours. As with all of my recipes they are designed to be played around with and adjusted to suit your own preference.

Pumkin Curry


  • 600g Pumpkin or Squash – peeled and cut into chunks – I used half a Kabocha but it works just as well with Butternut
  • 1 tbsp Oil – any light, flavourless oil will do, I used rapeseed
  • 4 x Large White Onions – finely sliced
  • 4 x Clove of Garlic – grated
  • 1 x tsp Dried Chilli Flakes – you can increase or decrease the amount for preference
  • 1 inch of Ginger – grated
  • 1 inch Fresh Turmeric – grated – you can use 1 tsp of dried powder
  • 2 tsp Curry Power – I use my homemade Roasted Sri Lankan Curry Powder but any good one from the shop will do
  • 1 tin Coconut Milk
  • 2 tbsp Tamarind Water – you can use lemon juice
  • 1 tbsp Palm Sugar – grated
  • 1 tsp Salt
  • 2 tbsp Fresh Coriander – roughly chopped


  1. In a large heavy pan ( I use one of these Le Creuset Cast Iron Casserole) heat the oil over a gentle heat and add the onions with a pinch of salt. Turn the heat down as low as possible and place a tight fitting lid. Stir this occasionally, to stop it catching, for about an hour until the onions are sweet and golden brown.
  2. Add the garlic, ginger, chilli and turmeric and cook for another couple of minutes.
  3. Next add the curry powder, give a good stir and once you can smell the spices add the pumpkin and coconut milk and stir once more.
  4. Put the lid onto the curry and leave to cook on a medium heat for about 20 minutes, stirring occasionally. The coconut milk should be gently bubbling not boiling; if the cooking is too rapid then the pumpkin will break up.
  5. Add the tamarind water and palm sugar and then season to taste. When tasting only the milk it should have quite a kick from chilli and have a slight sweet and sour taste from the sugar and tamarind.
  6. Test the pumpkin to if it is cooked – it should still have a bit of body but not be hard on the teeth.
  7. Once you are ready to serve add the chopped coriander and serve with rice.

Quick notes

Tip: If you don’t have much time you can speed the recipe up by softening the onions on a higher heat. They will be cooked but they won’t have the amazing sweetness and depth or colour that the slow cooking does.


You can substitute the pumpkin with other vegetables or even meat.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: Indian (Southern)

My rating 4 stars:  ????? 1 review(s)

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