Malaysian Style Chicken Recipes
AYAM GORENG (MALAYSIAN FRIED CHICKEN)
Recipe video above. Marinated in a curry paste made with lemongrass, garlic and spices then tossed in cornflour to make the coating ultra craggy and crunchy, Ayam Goreng is Malaysia's answer to Southern Fried Chicken. Hot contender for the world's best fried chicken!Spiciness: Very mild. Feel free to dial it up by adding more chilli powder!
Provided by Nagi
Categories Mains
Time P1DT40m
Number Of Ingredients 22
Steps:
- Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into Nutribullet, small food processor OR into a tall jug that fits a stick blender.
- Curry paste: Add remaining Curry Paste ingredients and blend until smooth.
- Marinate: Pour Curry Paste over chicken in a ziplock bag (or bowl, Note 6). Toss to coat, then marinate for 24 hours in the fridge, up to 48 hours.
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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- Heat a little vegetable oil in a frying pan and fry the chicken thighs, skin-side down, until the skin is crisp and golden. Remove the chicken and set aside.
- Whizz the onion, garlic cloves, chillies, lemongrass, ginger and a good glug of groundnut oil. Fry this paste in the pan over a medium heat for 2 minutes, add the turmeric, cinnamon stick, star anise and kaffir lime leaves, then fry for 3 minutes.
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- In a large pot set over medium heat, add oil, shallot, garlic and ginger. Followed by Curry Powder Mixture. Stir to fry until everything is combined well.
- Pour in chicken stock, followed by bell peppers, snap peas, potatoes and bay leaves. Stir into broth. Cover and boil for 3 minutes.
- Stir in coconut milk. Bring this to a boil and then reduce to a rolling simmer. Simmer for 30-35 minutes until the sauce has reduced by half and is thick.
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- Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
- Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.
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