MALAYSIAN MANGO CHICKEN CURRY
This Malaysian inspired mango dish always has people wanting more.
Provided by Tom Flannery
Categories World Cuisine Recipes Asian Malaysian
Time 40m
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 42 g, Cholesterol 66.1 mg, Fat 9.1 g, Fiber 5 g, Protein 29 g, SaturatedFat 1.6 g, Sodium 707.9 mg, Sugar 30.5 g
MALAYSIAN CHICKEN CURRY
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.
MANGO CHICKEN CURRY
Coconut milk can be found in the Asian section of your grocery store. Don't confuse coconut milk with cream of coconut, which is a thick sweet liquid often used in making drinks.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.
Nutrition Facts : Calories 328 calories, Fat 13g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 36g protein.
ZEE'S MALAYSIAN CHICKEN CURRY
Tonight, my sharemates made a great curry for dinner! It was really good, simple and seems very easy to make! All the ingredients are things that you always have on hand! I'll try to make this one day soon!
Provided by tomoko matsunaga
Categories Curries
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes until half cooked.
- When they are cooked, drain water, and heat the pan with 3 tablespoons oil and fry the potatoes for about 5 minutes; set aside.
- Marinate chicken well with salt & pepper.
- While marinate chicken, heat pan and fry onion until soft.
- Add salt and curry powder and stir them well.
- Add the chicken in and stir, then add coconut milk and stir well.
- Add potatoes.
- Simmer for about 15 minutes or so, make sure chicken and potatoes are cooked.
- Taste it and add more salt and pepper or curry powder if you need.
- Serve with rice.
Nutrition Facts : Calories 602.8, Fat 42.7, SaturatedFat 20.4, Cholesterol 76.8, Sodium 96.3, Carbohydrate 28.1, Fiber 4.3, Sugar 1.7, Protein 29.9
MALAYSIAN CHICKEN CURRY
This spicy and delicious recipe is absolutely incredible. It is so tasty but not recommended for youngsters. I recommend this recipe to impress visitors or your family. Serve with Jasmati® rice topped with cilantro.
Provided by christinereichard
Categories World Cuisine Recipes Asian Malaysian
Time 1h26m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 617.4 calories, Carbohydrate 29.2 g, Cholesterol 102.6 mg, Fat 42 g, Fiber 4.7 g, Protein 36 g, SaturatedFat 22.9 g, Sodium 409.6 mg, Sugar 7.4 g
GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY
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
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.
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