Gordon Ramsays Malaysian Chicken Curry Recipes

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GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY



Gordon Ramsay's Malaysian Chicken Curry image

This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.

Provided by mell_2

Categories     Curries

Time 26m

Yield 6 serving(s)

Number Of Ingredients 22

5 garlic cloves, peeled
4 -5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil
800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light coconut milk
100 ml chicken stock
1 teaspoon palm sugar (or soft brown sugar)
2 tablespoons light soy sauce
2 tablespoons fish sauce
400 g green beans, trimmed
salt and pepper
coriander leaves, roughly torn

Steps:

  • To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
  • Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
  • Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
  • Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
  • To serve, scatter the coriander leaves over the curry and serve with rice and roti.

GORDON RAMSAY'S MALAYSIAN CURRY RECIPE



Gordon Ramsay's Malaysian Curry Recipe image

Gordon Ramsay's Malaysian curry is a delicious creamy chicken dish. It's a Gordon Ramsay's version of standard curry. This chicken is marinated in delicious curry paste and spices. Try this recipe now and enjoy it with coconut rice.

Provided by Pulkit Sharma

Categories     Main Course

Time 42m

Number Of Ingredients 25

5 Garlic Cloves (peeled)
4 Shallots (peeled and chopped)
5 cm Fresh Gingerroot (peeled and chopped)
5 Long Red Chilies (trimmed)
2 Lemongrass (stalks trimmed)
2 tablespoon Granite Oil
1 teaspoon Ground Turmeric
1.7 pounds Chicken Thighs
2 Onions (sliced)
0.88 pounds Green Beans (trimmed)
Coriander Leaves (roughly torn)
4 Kaffir Lime Leaves
1 tablespoon Oil
14 ounces Coconut Milk
3.5 ounce Chicken Stock
2 tablespoon Soy Sauce
2 tablespoon Fish Sauce
1 Cinnamon Stick
3 Star Anise
1 teaspoon Ground Turmeric
1 teaspoon Palm Sugar
Salt (to taste)
Pepper (to taste)
Spinach (optional)
Broccoli or Cauliflower (optional)

Steps:

  • Add ginger, garlic cloves, chilies, garlic, lemongrass, shallots to a blender and blend them. Now, add ground turmeric and oil and blend them into a paste.
  • In a saucepan, pour oil and add curry paste to it. Add sliced onions and cook until onions get soft. Now, add chicken, cinnamon stick, salt, pepper, star anise, kaffir lime leaves, ground turmeric, and palm sugar. Stir the mixture and let it cook for 5 minutes.
  • Now, add coconut milk, soy sauce, fish sauce, and chicken stock to the curry. Stir it and let it cook until beans and chicken get tender. You can also add spinach, cauliflower to the curry.
  • Sprinkle coriander leaves and serve.

Nutrition Facts : Calories 562 kcal, Carbohydrate 21 g, Protein 27 g, Fat 43 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 126 mg, Sodium 951 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 21 g, ServingSize 1 serving

MALAYSIAN CHICKEN CURRY



Malaysian Chicken Curry image

One of my favourite Gordon Ramsey F-Word recipes. Easy to make and can be made as hot or mild as you like!

Provided by marlow1

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
  • To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
  • Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30 to 40 minutes until the chicken is tender.
  • For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. Fluff the rice with a fork and serve while still hot.
  • Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.

22-MINUTE COCONUT CHICKEN CURRY



22-Minute Coconut Chicken Curry image

This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.

Provided by Rhoda Boone

Categories     22-Minute Meals     Curry     Dinner     Quick & Easy     Chicken     Coconut     Ginger     Cashew     Spinach     Garlic     Takeout at Home

Yield Serves 4

Number Of Ingredients 13

2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes
2½ teaspoons mild curry powder
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons virgin coconut or vegetable oil (plus 2 teaspoons; optional)
½ medium onion, chopped
1 (14-ounce) can coconut milk (preferably full-fat)
1 (2½") piece ginger, peeled
4 garlic cloves, peeled
¼ cup raw cashews, chopped (optional)
1½ teaspoons yellow and/or black mustard seeds (optional)
5 ounces baby spinach
Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread; for serving)

Steps:

  • Toss chicken with curry powder, salt, and pepper in a medium bowl.
  • Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
  • Purée coconut milk, ginger, and garlic in a blender until very smooth.
  • Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
  • Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
  • Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
  • Editor's note: This article has been updated as a part of our archive repair project.

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Top Asked Questions

What is Gordon Ramsay’s Malaysian curry?
Gordon Ramsay’s Malaysian curry is one of the popular curry recipes. It’s super creamy and offers intriguing spice combinations. If you don’t know about the recipe yet, read this article. Gordon Ramsay’s Malaysian curry has a creamy texture with a blend of multiple flavors from dried spices, coconut milk, soy sauce.
How do you make chicken curry?
Tip from the curry paste with 1 tsp ground turmeric and stir on the medium heat a couple of minutes. Add the onions and cook, stirring for 5 minutes. Season the chicken pieces with salt and pepper and improve the pan, stirring to coat inside the paste.
What can I substitute for chicken in Gordon Ramsay’s Malaysian Chicken?
Gordon Ramsay’s Malaysian Chicken uses chicken thighs, which hold so much more flavour than chicken breast and have an awesome depth to them (just remember to buy free range y’all!). I’ve done a few variations on this recipe in the past. Try substituting the chicken with a white fish such as basa or sustainable cod or throw some prawns in.
How to cook chicken curry with lime leaves?
Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and carry to the boil. Reduce the heat to some simmer and cook gently for 30 minutes to an hour before the chicken is tender. Skim off any excess oil on top of the curry.

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