Best 2 Gordon Ramsays Malaysian Chicken Curry Recipes
Tantalize your taste buds with Gordon Ramsay's Malaysian Chicken Curry, a symphony of flavors that will transport you to the vibrant streets of Southeast Asia. This delectable dish embodies the culinary essence of Malaysia, where rich and aromatic spices dance together in perfect harmony. Succulent chicken pieces are lovingly simmered in a fragrant broth infused with the warmth of curry powder, the tang of tamarind, and the subtle sweetness of coconut milk. As you delve deeper into this culinary masterpiece, layers of flavors unfold, revealing hints of lemongrass, galangal, and kaffir lime leaves, each contributing its unique charm to the overall symphony. Accompany this tantalizing curry with fluffy jasmine rice or fragrant roti canai, and prepare to be captivated by a taste experience that will leave you craving for more. Furthermore, this article presents a treasure trove of additional culinary delights, including mouthwatering recipes for Malaysian Satay Skewers, aromatic Nasi Lemak, and refreshing Mango Sticky Rice. Embark on a culinary journey through Malaysia, and let these exquisite recipes ignite your passion for Southeast Asian cuisine.
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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.
22-MINUTE COCONUT CHICKEN CURRY
This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.
Provided by Rhoda Boone
Categories 22-Minute Meals Curry Dinner Quick & Easy Chicken Coconut Ginger Cashew Spinach Garlic Takeout at Home
Yield Serves 4
Number Of Ingredients 13
Steps:
- Toss chicken with curry powder, salt, and pepper in a medium bowl.
- Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.
- Purée coconut milk, ginger, and garlic in a blender until very smooth.
- Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
- Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Immediately transfer mixture including the oil to a small bowl.
- Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.
- Editor's note: This article has been updated as a part of our archive repair project.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the curry will taste. This is especially true for the chicken, vegetables, and herbs.
- Marinate the chicken: Marinating the chicken in a mixture of yogurt, spices, and herbs will help to tenderize it and give it more flavor.
- Use a variety of spices: Malaysian curry is known for its complex flavors, so don't be afraid to use a variety of spices. Some common spices used in Malaysian curry include cumin, coriander, fenugreek, turmeric, and chili powder.
- Cook the curry low and slow: Curry is a dish that benefits from being cooked low and slow. This allows the flavors to develop and meld together.
- Serve with rice or roti: Curry is traditionally served with rice or roti. Rice is a good choice for absorbing the curry sauce, while roti is a good choice for dipping into the sauce.
Conclusion:
Gordon Ramsay's Malaysian chicken curry is a delicious and flavorful dish that is perfect for a weeknight meal. The curry is easy to make and can be tailored to your own taste preferences. With its combination of fresh ingredients, fragrant spices, and creamy coconut milk, this curry is sure to be a hit with your family and friends.
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