Have you heard of Food Revolution Day? The campaign was started by Jamie Oliver and is all about celebrating the importance of cooking good food from scratch and raising awareness of how it impacts our health and happiness starting with making cooking fun for kids and learning a skill that will last a lifetime.
I have not seen anyone post about Food Revolution Day in Ireland though there are some ambassadors listed on the Food Revolution website. The ambassadors listed do not seem to have posted anything this year when checking the links to their profiles. This could be a great initiative for food brands to be involved with.
Encouraging kids to develop skills in the kitchen and learning how to cook is also the approach I have taken with my Cooking With The Kids series of recipes we have posted here over the last year – I have to admit we have tried over 100 recipes, but I do not seem to get the chance to write them up! My daughters on the other hand have become quite proficient in cooking and have started to adapt recipes too.
As today is Food Revolution Day I thought I would share with you a recipe we tried this last weekend thanks to watching a Google Hangout with Azlin Bloor and Larry Fournillier in their series ‘Simply Singapore‘ – I wanted to watch it as it reminded me of the wonderful time I had living in Singapore over a decade ago.
When you serve the Chicken Kapitan curry it is good to serve it with fried shallots – but beware they are so delicious they may be eaten before the curry is ready if your kids are anything like mine!
One of the ingredients you will probably not have to hand are what are called candlenuts which are used in Malaysian and Indonesian cooking – but you can substitute them with macadamia nuts and in the recipe I have posted I have given alternatives including cashew nuts or almonds that you could use.
There are a number of ingredients in the recipe but many of them are ground together to form a paste – I recommend you use a food processor to hep you make the curry paste. The paste is then quickly fried to release the wonderful poils of the spices and then you add the chicken pieces to coat in the spice paste.
You then add coconut milk to the chicken and spices and occasionally stir until it is ready – so you can see it really is a simple to cook dish and far more delicious than using a jar of curry sauce!
We adapted the recipe a little to accomodate the ingredients we had to hand. I hope you enjoy it and it is a recipe you might try cooking with your kids.