Malaysian Chicken Curry 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.

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY

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.

MALAYSIAN-STYLE CHICKEN CURRY

Steps:

• In a food processor chop fine shallots, garlic, and gingerroot. Add water and purée to a paste.
• Pat chicken dry with paper towels and season with salt. In a large heavy casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate. Reduce heat to moderately low. Add shallot paste and cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Add chicken with any juices accumulated on plate and remaining ingredients except coriander and simmer, covered and turning chicken once, until cooked through, about 15 minutes.
• Transfer chicken to plate with tongs and boil sauce gently, stirring occasionally, until thickened, about 5 minutes. Discard cinnamon stick, clove, and star anise and season sauce with salt. Add chicken and coriander and serve over rice.

MALAYSIAN MANGO CHICKEN CURRY

Steps:

• Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
• Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

SLOW-COOKER MALAYSIAN CHICKEN

Steps:

• In a bowl, whisk together the first 9 ingredients; stir in tomatoes. Place sweet potatoes in a 5- or 6-qt. slow cooker; top with chicken. Pour tomato mixture over top. Cook, covered, on low until chicken is tender and a thermometer reads 170°, 5-6 hours. , Remove chicken and sweet potatoes; keep warm. Transfer cooking juices to a saucepan. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve sauce with chicken and potatoes.

MALAYSIAN CHICKEN CURRY LAKSA (LAKSA LEMAK) RECIPE BY TASTY

Steps:

• Make the laksa paste: In a food processor, combine the dried red chiles, dried shrimp, cashews, coriander seeds, and cumin seeds and grind into a powder. Add the shrimp paste, ginger, galangal, turmeric, garlic, Thai red chiles, shallots, lemongrass, curry powder, cilantro stems and roots, and vegetable oil and grind into a smooth paste, about 3 minutes. Set aside until ready to use. The laksa paste will keep in an airtight container in the refrigerator for up to one week. Pour a bit of oil over the top to cover the sauce before storing.
• Make the curry: Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions, then drain and set aside.
• Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the ginger and garlic and sauté for 1-2 minutes, until fragrant, then add the Thai red chiles and lemongrass and sauté for 2 minutes, until the lemongrass softens a bit. Add the laksa paste and sauté for 2-3 minutes, until the oil starts to separate. Add the chicken thighs and cook for 3-4 minutes, until about halfway cooked. Add the long beans and sauté for 2 minutes, until the beans soften a bit.
• Add the chicken stock and coconut milk. Bring to a boil, then remove the pot from the heat.
• Add the tofu, fish cakes and rice cakes, if using, 1 tablespoon salt, the palm sugar, and lime juice and stir to incorporate. Season the curry with more salt, lime juice, or palm sugar, if desired.
• Divide the cooked noodles between 2 deep bowls. Ladle the curry sauce over the noodles, then use tongs to distribute the chicken, tofu puffs, fish cakes, rice cakes, and long beans on top. Garnish with the cilantro, mint, lime wedges, hard-boiled eggs, Thai red chiles, and sambal oelek.
• Enjoy!

MALAYSIAN CHICKEN CURRY

Steps:

• First, dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes, salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 5-10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir once or twice); set aside.
• Heat olive oil in a medium saucepan.
• Once hot, turn heat down to medium hot and saute onion, garlic, chopped chilli, ginger and lemongrass for 2 minutes.
• Stir in curry powder, mix well for another minute.
• Stir in chilli paste, stir fry until well-combined.
• Add curry leaves, stir fry until fragrant (about 1-2 minutes).
• Add about 1/2 - 1 cup of water and coconut milk.
• Simmer for 2-3 minutes.
• Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry.
• Add the evaporated milk to the curry, stir well.
• Add the vegetables and simmer for another 10 minutes.
• You may add some salt and pepper if desired (i usually add a good dash of black pepper).
• Finally, stir in the dessicated coconut (the mixture should be quite thick).
• Serve over hot coconut rice (nasi lemak), garnished with sliced cucumber.

MALAYSIAN CHICKEN CURRY

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.