Make it next week – Wild Chicken Curry – Jung Li

The Farmer's WifeNovember 17, 2020

What a smashing curry our R&R Rooster made last night! Cooked and prepped in no time at all, the rooster had a lovely bite to it's flesh without being tough, and the sauce was packed with flavour.

Bec from R&R mentioned the term Jung LI, which I believe means 'wild chicken' and the hunt was on for a traditional recipe. There wasn't a lot to find online, so with one recipe in hand this is what we came up with.

The rooster, unlike the female hen, has a lean breast and denser flesh. The birds are grown on to 16-20 weeks which provides better flavour and a more nutrient dense bird. This was obvious this morning when the leftover sauce was a solid jelly! The other benefits of using a rooster instead of a hen (apart from the fact we are using the other 'unspoken' half of the chook industry) is the meat holds together when cooked for longer, and bold flavours pair well too. Now let's get onto the recipe!

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Jung-Li Wild Chicken

1 R&R Rooster whatever size it is that week
2tsp chilli powder
2tsp turmeric
2tsp salt
2tbp oil of choice
2 brown onions, chopped very fine*
10 whole black peppercorns
1 bayleaf
3cm piece cinnamon stick
1/2tsp garam masala
1 bunch of coriander, leafy top only
125ml water
1tbsp garlic paste*
1tbsp ginger paste*

Take your whole rooster and cut into pieces. We put the carcass, backbone and the frame sections aside for future soup.

Mix together chilli powder, turmeric and salt. 

Rub spice mix all over rooster pieces and set aside for 15mins.

Heat oil in large frypan and add the finely chopped onion. Sauce until golden, approx 2 minutes.

Add marinated rooster and turn to coat all sides. Cook for approx 10 mins stirring and moving to cook evenly.

Blend coriander leaves with 2 tbsp water until a fine paste.

Stir ginger and garlic paste into the pan with the rooster and cook for approx 5 minutes.

Now add coriander paste and mix well. If mix if a little dry add more water.

Cover and simmer for 15 minutes.

You may need to cook for a little longer than 15 minutes depending on your heat, the bird and pan. Check for tenderness before serving.

Serve with plain rice and a fresh cucumber pickle.

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If you are keen to give this recipe a go, then pre-order your rooster here before 3pm Sunday for same week pick up.

This recipe was made even simpler with a couple of Thermomix hacks.
– It took 5 seconds to blitz the onions to a fine mince. This creates a smoother sauce, rather than a chunky coating.
– Garlic and ginger paste are always on standby in our fridge. Each paste takes maybe 5 mins to prep, and we get to control the ingredients. Ginger or garlic, oil and salt only. Great to have on hand too when your week gets wildly busy.
– If chopping veg is a painful task in your kitchen too, why not make a date in our Shed Kitchen and have a play with the Thermomix too!

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