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
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 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-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.
VERY QUICK MALAYSIAN CHICKEN CURRY
Make and share this Very Quick Malaysian Chicken Curry recipe from Food.com.
Provided by Wendys Kitchen
Categories Poultry
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a wok and stir-fry the chicken and port over medium-high heat until crisp, 1-2 minutes. Remove from the heat and set aside. Add the remaining oil to the wok and stir-fry the onion and sambal over medium heat for 1-2 minute until fragrant. Remove from the heat.
- Combine all the ingredients, except the lime juice, in a large saucepan or pot and cook over medium heat for 5-10 minutes, stirring from time to time, until the sauce reduces. Season with the lime juice and remove from the heat. Serve immediately with bread and steamed rice. This dish also goes well with a tasty salad.
Nutrition Facts : Calories 697.2, Fat 41.1, SaturatedFat 10.8, Cholesterol 170.1, Sodium 580.8, Carbohydrate 34.4, Fiber 4.8, Sugar 3.7, Protein 46.6
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