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
SWEET & SPICY MALAYSIAN CHICKEN CURRY
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
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
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
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.
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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