Best 3 Malay Spiced Chicken Stir Fry Recipes

Embark on a culinary journey to the vibrant streets of Malaysia with this tantalizing Malay-spiced chicken stir-fry recipe. This dish bursts with a symphony of flavors, where aromatic spices dance harmoniously with tender chicken and a medley of colorful vegetables. As you delve into the article, you'll discover a treasure trove of authentic Malaysian recipes that will transport your taste buds to Southeast Asian paradise. From the classic nasi lemak to the delectable beef rendang and the refreshing assam laksa, each recipe is a celebration of Malaysian cuisine's rich heritage and diverse influences. Prepare to be captivated by the bold flavors and vibrant colors that define Malaysian cooking as you explore this comprehensive guide to some of the country's most beloved dishes.

Here are our top 3 tried and tested recipes!

AYAM GORENG (MALAYSIAN FRIED CHICKEN)

Ayam Goreng (Malaysian Fried Chicken) image

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

Ingredients

1.25 kg / 2.5 lb chichen thighs ad drumsticks, bone in skin on ( (I use 4 thighs, 3 drumsticks, Note 1))
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
3 garlic cloves (, roughly chopped)
1 tbsp ginger (, roughly chopped)
1 tbsp galangal (, roughly chopped (Note 2))
1 1/2 tsp curry powder ((any type fine, mild or spicy - your choice))
1 lemongrass (, white part only roughly chopped (Note 3))
1 tsp turmeric powder
2 small eshalots ((French onions, US: shallots), peeled and roughly chopped (Note 4))
1 1/2 tsp cooking/kosher salt ((or 1 tsp table salt))
1/2 tsp chilli powder (, adjust to taste (Note 5))
2 tsp brown sugar
7 tbsp coconut milk ((full fat best!))
1/2 cup cornflour / cornstarch
1.75 litres / quarts vegetable or canola oil
1 tbsp garlic (,minced (not too small, else it burns))
1 tbsp large red chilli ((cayenne pepper), deseeded and minced)
1 tbsp green onion (, minced)
Pinch of salt
Coriander/cilantro leaves

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.

MALAY SPICED CHICKEN STIR-FRY

Malay Spiced Chicken Stir-Fry image

Make and share this Malay Spiced Chicken Stir-Fry recipe from Food.com.

Provided by FDADELKARIM

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 teaspoon ground cumin
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon ground allspice or 1/4 teaspoon ground cloves
3 tablespoons canola oil
2 medium onions, chopped
4 garlic cloves, chopped
3/4 inch fresh ginger, peeled & chopped
1/2 lemon peel, grated
1 lb boneless skinless chicken breast, cut into strips
2/3 cup water
2 tablespoons distilled white vinegar
1 tablespoon sugar
1/2 teaspoon salt
2 -3 cups hot cooked rice

Steps:

Combine all the ingredients for the spice mixture in a small bowl.
Heat the wok on medium until warm. Add the spice mixture, cook until lightly toasted & fragrant, stirring frequently.
Return spice mixture back the the bowl then turn the heat on high. Drizzle the oil in a wok & heat for 30 seconds.
Mix in the vegetables & lemon peel, stir-fry for 5 minutes or until slightly browned. Add in the chicken & spice mixture continue to fry until the chicken is no longer pink.
Stir in the water, vinegar, sugar, & salt then bring to a boil. Simmer until half the liquid evaporates & the sauce thickens, stir frequently.
Spoon the stir-fry mixture over hot rice & serve immediately.

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

Ingredients

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

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and prevent any scrambling during the cooking process.
Use a Wok or Large Skillet: A wok or large skillet will help you achieve the best stir-fry results. The wide surface area of the pan will allow the chicken and vegetables to cook quickly and evenly.
High Heat: Stir-fries are traditionally cooked over high heat. This helps to create a quick sear on the chicken and vegetables, which locks in the flavors and prevents them from becoming soggy.
Stir Constantly: Stirring the ingredients constantly is essential for even cooking and to prevent burning. Use a spatula or wooden spoon to keep the ingredients moving around the pan.
Add the Sauce Last: Adding the sauce towards the end of the cooking process will help to prevent it from burning. Stir the sauce in until it is well combined with the chicken and vegetables.

Conclusion:

This Malay-spiced chicken stir-fry is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The chicken is tender and flavorful, and the vegetables are crisp and colorful. The spicy sauce adds a delicious kick of heat. Serve this stir-fry over rice or noodles for a complete meal.

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