Chicken Main Asian

Indonesian one pot chicken curry (lontong cap go meh)

Name: Indonesian one pot chicken curry (lontong cap go meh) recipe
Yield: 4
Cuisine: /asian
Ingredients: 2 hard-boiled eggs; Prawn or rice crackers and shredded makrut lime leaves, to serve; 200g short-grain rice (such as sushi or bomba), well rinsed; 3 medium makrut lime leaves, centre stem removed, leaves thinly sliced (optional); 1 tsp vegetable oil, for greasing; 2 candlenuts or coarsely ground macadamia nuts (optional); 80.00 ml coconut or vegetable oil; 4 garlic cloves, sliced; 2 banana shallots, sliced; 20g ginger; 10g fresh galangal, thinly sliced; 5 red bird’s-eye chillies, coarsely chopped; 2 long red chillies, coarsely chopped; 5 whole cloves; 1 cinnamon stick; 20.00 ml coriander seeds; 1 tsp each cumin seeds, black peppercorns and white peppercorns; 1/2 tsp freshly grated nutmeg; 4 chicken marylands; Juice of 1 lime; 5 makrut lime leaves; 3 salam leaves (from Asian grocers, substitute bay leaves); 2 stalks lemongrass, crushed, knotted; 1 tsp shrimp paste (optional); 2 tsp coconut or brown sugar; 800ml coconut milk; 1 large choko, peeled under cold running water, cut into matchsticks; 150g snake beans, cut into 1.5cm lengths; 80ml coconut; 2 banana shallots, finely chopped

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Lontong cap go meh (compressed rice with one pot chicken and vegetable curry)

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by Petty Elliott

CHEF

Feb 09, 2024

“A special dish enjoyed among the Indonesian Chinese community on Java island, especially at the end of Lunar New Year. Lontong cap go meh is typical of the cross-cultural influences that have shaped Indonesian cuisine over the centuries. ‘Cap go’ means 15 and ‘meh’ means night, signalling the end of two weeks of celebrations. This is an easy way to make a one-pot curry with delightful layers of flavour. To make it vegan, replace the chicken and shrimp with tempeh and tofu.” – Petty Elliott

2 hard-boiled eggs
Prawn or rice crackers and shredded makrut lime leaves, to serve

Compressed rice

200g short-grain rice (such as sushi or bomba), well rinsed
3 medium makrut lime leaves, centre stem removed, leaves thinly sliced (optional)
1 tsp vegetable oil, for greasing

Yellow spice paste

2 candlenuts or coarsely ground macadamia nuts (optional)
2 tbs coconut or vegetable oil
4 garlic cloves, sliced
2 banana shallots, sliced
4cm piece fresh ginger (20g), sliced
10g fresh galangal, thinly sliced
5 red bird’s-eye chillies, coarsely chopped
2 long red chillies, coarsely chopped

Rempah-rempah spice blend

5 whole cloves
1 cinnamon stick
1 tbs coriander seeds
1 tsp each cumin seeds, black peppercorns and white peppercorns
1/2 tsp freshly grated nutmeg

Curry

4 chicken marylands
Juice of 1 lime
2 tbs coconut or vegetable oil
5 makrut lime leaves
3 salam leaves (from Asian grocers, substitute bay leaves)
2 stalks lemongrass, crushed, knotted
1 tsp shrimp paste (optional)
2 tsp coconut or brown sugar
800ml coconut milk
1 large choko, peeled under cold running water, cut into matchsticks
150g snake beans, cut into 1.5cm lengths

Shallot sambal (see note)

1/3 cup (80ml) coconut or vegetable oil
2 banana shallots, finely chopped
3 garlic cloves, finely chopped
2 long red chillies, finely chopped
4 red bird’s-eye chillies, finely chopped
Juice of 1/2 lime

Method

1.

For the rice, place rice, 600ml water and 1/2 tsp fine salt in a medium saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer, uncovered and stirring occasionally, for 13 minutes or until water has evaporated. Mix well, then reduce heat to low. Cook, stirring occasionally, for 15 minutes or until very soft. Using a wooden spoon, mash rice until almost smooth. Stir in the lime leaves until well combined. Grease a 22cm x 11cm loaf pan with the oil and add mixture, pressing it into the dish. Set aside to cool, then cover and refrigerate for 3 hours to chill. Tip onto a chopping board and cut, using an oiled knife, into 2cm cubes.
2.

For the spice paste, if using candlenuts or macadamias, dry-roast nuts in a frypan over medium-low heat for 3-4 minutes. Transfer nuts and all remaining ingredients to a small food processor and whiz into a smooth paste, scraping down side of bowl several times. Set aside.
3.

For the spice blend, combine all ingredients, except the nutmeg, in a frypan and dry-roast for 5-6 minutes over medium-low heat until fragrant, stirring occasionally to prevent spices from burning. Remove pan from heat and leave to cool. Once cool, add nutmeg and whiz spices to a fine powder using a spice grinder or mortar and pestle. Set aside.
4.

For the curry, place the chicken in a large bowl with the lime juice and 1 tsp fine salt, and toss to coat. Heat oil in a large saucepan over medium heat. Add the spice paste and cook, stirring frequently, for 4-5 minutes. Add the chicken, lime juice from the bowl and spice blend and mix well. Add the lime leaves, salam leaves, lemongrass and shrimp paste, if using, and cook for 2 minutes, stirring occasionally. Add the sugar, half the coconut milk and 400ml water. Season with salt flakes and stir to combine. Bring to the boil, then reduce heat to medium-low. Simmer, partially covered, for 30 minutes or until the chicken is cooked through. Add the remaining coconut milk and 100ml water. Bring to the boil and add the vegetables. Cook for another 5-7 minutes until vegetables are just tender. Check seasoning.
5.

Meanwhile, for the sambal, heat oil in a medium frypan over medium heat. Add shallot, garlic and chillies and cook for 8-10 minutes, stirring occasionally, until softened. Add lime juice and 1/2 tsp fine salt. Transfer to a small blender and whiz until a chunky paste. Transfer to a small bowl.
6.

To serve, divide compressed rice cubes between four shallow bowls. Add a chicken maryland to each bowl, some vegetables and 2-3 ladlefuls of broth. Top with hard-boiled egg, some crackers and a dollop of sambal, and garnish with lime leaves.

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Recipe Notes

Begin this recipe at least 3 1/2 hours ahead, or you can make it all ahead of time and store in airtight containers in the fridge. Remove rice from fridge 1 hour before serving and reheat curry over medium-low heat.

The shallot sambal makes 200ml and will keep in an airtight container in the fridge for 2-3 weeks. Be sure to always top up the sambal with enough oil to cover. This basic sambal also gives a kick to fried rice or fried noodles.