Malay Spiced Chicken Recipes

MALAYSIAN CHICKEN CURRY

Steps:

• Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
• Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
• Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
• Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.

MALAY SPICED CHICKEN STIR-FRY

Steps:

• Combine all the ingredients for the spice mixture in a small bowl.
• Heat the wok on medium until warm. Add the spice mixture, cook until lightly toasted & fragrant, stirring frequently.
• Return spice mixture back the the bowl then turn the heat on high. Drizzle the oil in a wok & heat for 30 seconds.
• Mix in the vegetables & lemon peel, stir-fry for 5 minutes or until slightly browned. Add in the chicken & spice mixture continue to fry until the chicken is no longer pink.
• Stir in the water, vinegar, sugar, & salt then bring to a boil. Simmer until half the liquid evaporates & the sauce thickens, stir frequently.
• Spoon the stir-fry mixture over hot rice & serve immediately.

SPICY MALAY CHICKEN CURRY

Steps:

• Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft.
• Add chicken, cook, stirring, until browned lightly.
• Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant.
• Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly.
• Serve with rice.

MALAYSIAN ROAST CHICKEN

Steps:

• Make marinade:
• In a large bowl stir together marinade ingredients.
• Rinse chicken inside and out and pat dry completely. Remove excess fat from chicken and prick skin all over with a fork so that seasonings can penetrate. Add chicken to marinade and rub inside and out to coat. Marinate chicken, covered and chilled, at least 4 hours and up to 1 day. (The longer chicken marinates, the more flavor it will have.)
• Preheat oven to 425° F. and line a roasting pan with heavy-duty foil.
• In roasting pan arrange chicken, breast side down, and pour marinade over it. Roast chicken in middle of oven 30 minutes. Turn chicken breast side up and baste with pan juices. Roast chicken, basting occasionally, 40 minutes more, or until cooked through, skin is golden brown, and a meat thermometer inserted in fleshy part of thigh registers 180° F. Let chicken stand, loosely covered, 10 minutes before carving. Skim fat from pan juices and transfer to sauceboat.
• Serve chicken with pan juices, rice, and vegetable.