Spicy Malay Chicken Curry Recipes

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MALAYSIAN CHICKEN CURRY



Malaysian Chicken Curry image

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

8 shallots, roughly chopped
6 hot chile peppers, roughly chopped
8 stalks lemongrass, smashed and cut into 1-inch pieces
½ cup chopped almonds, or to taste
1 small bunch fresh cilantro, roughly chopped
8 cloves garlic, roughly chopped
1 (1 inch) piece ginger, peeled and roughly chopped
2 tablespoons peanut oil
3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon peanut oil, or more as needed
1 onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into 1-inch chunks
1 orange bell pepper, cut into 1-inch chunks
1 cup halved snow peas
1 large carrot, cut into matchsticks
2 (14 ounce) cans coconut milk
1 teaspoon white sugar
1 teaspoon salt

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

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE



Cape Malay chicken curry with yellow rice image

Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 26

2 tbsp sunflower or rapeseed oil
1 large onion , finely chopped
4 large garlic cloves , finely grated
2 tbsp finely grated ginger
5 cloves
2 tsp turmeric
1 tsp ground white pepper
1 tsp coriander
1 tsp cumin
seeds from 8 cardamom pods , lightly crushed
1 cinnamon stick , snapped in half
1 large red chilli , halved, deseeded and sliced
400g can chopped tomatoes
2 tbsp mango chutney
1 chicken stock cube , crumbled
12 bone-in chicken thighs , skin removed
500g potato , cut into chunks
small pack coriander , chopped
50g butter
350g basmati rice
50g raisins
1 tsp golden caster sugar
1 tsp ground turmeric
¼ tsp ground white pepper
1 cinnamon stick , snapped in half
8 cardamom pods , lightly crushed

Steps:

  • Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
  • Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
  • About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

Nutrition Facts : Calories 605 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

MALAYSIAN RED CURRY THIGHS



Malaysian Red Curry Thighs image

This hits all the tastes: sweet, salty, spicy, and umami. Serve on rice with a sprinkle of chopped cilantro and lime wedges on the side. If you cook with boneless chicken, reduce cooking time to 12 minutes for browning and 10 minutes for simmering.

Provided by LynneP

Categories     World Cuisine Recipes     Asian     Malaysian

Time 1h

Yield 8

Number Of Ingredients 14

6 green onions, white parts only, chopped
1 (2 inch) piece peeled fresh ginger
4 cloves peeled garlic
3 tablespoons grapeseed oil
8 skin-on, bone-in chicken thighs
salt to taste
3 tablespoons hot curry powder
1 tablespoon red curry paste
1 ½ teaspoons garam masala
1 ½ teaspoons Chinese five-spice powder
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
1 ½ teaspoons white sugar, divided
1 tablespoon sriracha sauce

Steps:

  • Place green onions, ginger, and garlic in a food processor; puree until smooth.
  • Heat oil in a large skillet over medium heat. Season chicken thighs with salt and cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet.
  • Scrape ginger puree into the skillet and cook, stirring constantly, 2 to 3 minutes. Add curry powder, red curry paste, garam masala, and Chinese five-spice powder; cook and stir until fragrant. Pour in coconut milk and stir to loosen up the bits from the bottom of the skillet. Add fish sauce and half the sugar. Taste; adjust salt and sugar, and stir in sriracha sauce.
  • Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 353.7 calories, Carbohydrate 6.2 g, Cholesterol 71 mg, Fat 27.9 g, Fiber 1.9 g, Protein 20.9 g, SaturatedFat 13.1 g, Sodium 346.5 mg, Sugar 1.3 g

SPICY MALAY CHICKEN CURRY



Spicy Malay Chicken Curry image

Make and share this Spicy Malay Chicken Curry recipe from Food.com.

Provided by Terese

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon peanut oil
1 large onion, sliced
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 kg chicken breast fillet, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
2 tablespoons chopped fresh lemongrass
2 kaffir lime leaves, finely chopped (if unavailable use 2 tsp grated lime rind)
4 small fresh red chili peppers, seeded,chopped
2 medium tomatoes, chopped
2 teaspoons caster sugar
1 (250 ml) cup water
1 (250 ml) cup coconut cream

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.

Nutrition Facts : Calories 527.2, Fat 21.3, SaturatedFat 13.7, Cholesterol 145, Sodium 214.8, Carbohydrate 22.6, Fiber 4.8, Sugar 12.6, Protein 62.3

MALAYSIAN-STYLE CHICKEN CURRY



Malaysian-Style Chicken Curry image

Categories     Food Processor     Chicken     Herb     Rice     Sauté     Coconut     Gourmet

Yield Serves 6

Number Of Ingredients 15

6 shallots, chopped
4 large garlic cloves, chopped
a 1-inch piece fresh gingerroot, peeled and chopped
2 tablespoons water
3 whole boneless chicken breasts with skin, halved (about 2 1/2 pounds)
2 tablespoons vegetable oil
2 tablespoons curry powder
a 14-ounce can unsweetened coconut milk (1 2/3 cups)
1 1/2 cups chicken broth
a 3-inch fresh jalapeño chili, slit in 4 places
1 cinnamon stick
1 whole clove
1 star anise
1/3 cup coarsely chopped fresh coriander
Accompaniment: cooked rice

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.

SWEET & SPICY MALAYSIAN CHICKEN CURRY



Sweet & Spicy Malaysian Chicken Curry image

A sweet and spicy chicken curry flavoured with Curry Powder, apple, raisins and tomatoes for a delicious and light mid-week meal. Great served with brown rice and sliced almonds.

Provided by English_Rose

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 onions, chopped
1 green pepper, chopped
1/2 teaspoon garlic granules
1 tablespoon curry powder
1 pinch chili flakes
14 ounces chopped tomatoes
1 lb boneless skinless chicken thighs, diced
1 cup chicken stock
1 green apple, chopped
3 ounces raisins
11 ounces brown rice, cooked
salt and pepper

Steps:

  • Heat the oil and fry the onions for 2 minutes. Add the green pepper and garlic granules, fry for a further 3-4 minutes.
  • Stir in the curry powder, chili flakes, tomatoes, chicken and chicken stock. Bring to the boil, reduce the heat to low and simmer for 5 minutes.
  • Add the apple and raisins, simmer for a further 10 minutes until the chicken is cooked through, stirring occasionally. Season to taste.
  • Ladle the stew into shallow soup bowls. Top each with brown rice and garnish with sliced almonds, if desired.

Nutrition Facts : Calories 619.6, Fat 11.5, SaturatedFat 2.4, Cholesterol 96.2, Sodium 201.8, Carbohydrate 98.3, Fiber 7.9, Sugar 25.6, Protein 32.9

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