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
MALAYSIAN CHICKEN CURRY WITH PEPPERS
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until golden on all sides, about 12 minutes. Transfer chicken to plate. Discard all but 1 tbls. pan drippings. Add shallots to skillet and saute until slightly softened, about 3 minutes. Add curry powder and stir until aromatic, about 30 seconds. Add tomato, coconut milk and paprika. Season with salt and bring to boil. Return chicken to skillet. Reduce heat to medium-low, cover and cook until chicken is tender, turning chicken and scraping bottom of skillet occasionally, about 25 minutes. Add peppers, jalapenos and lemon juice to skillet. Cover and cook until peppers are slightly softened, about 5 minutes longer. Arrange chicken on platter. Degrease pan juices, spoon sauce over chicken and serve.
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
SLOW-COOKER MALAYSIAN CHICKEN
Malaysian food has influences from the Malays, Chinese, Indians, Thai, Portuguese and British. In this dish, Asian ingredients combine for maximum flavor, and the sweet potatoes help to thicken the sauce as the dish slowly cooks. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a bowl, whisk together the first 9 ingredients; stir in tomatoes. Place sweet potatoes in a 5- or 6-qt. slow cooker; top with chicken. Pour tomato mixture over top. Cook, covered, on low until chicken is tender and a thermometer reads 170°, 5-6 hours. , Remove chicken and sweet potatoes; keep warm. Transfer cooking juices to a saucepan. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve sauce with chicken and potatoes.
Nutrition Facts : Calories 425 calories, Fat 20g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 964mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 4g fiber), Protein 33g protein.
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.
MALAYSIAN CHICKEN WITH CURRY SAUCE
Many recipes in Malaysia are based on several ethnic cultures (Malay, Chinese, Indian....) and can be seen in this recipe. This is a very delicious Malaysian chicken and with a mild curry, coconut and lime sauce. You can vary the various ingredients according to taste, enjoy!
Provided by SkipperSy
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- PREPARATION-.
- Remove any excess fat from the chicken, cut off the small tips from the two chicken wings and set aside.
- In a cup add the curry powder, onion, garlic, pepper/chili sauce and a little salt, mix and set aside.
- DIRECTIONS-.
- In a large pot (big enough to hold the chicken and stock) add 2 cups chicken stock and 1/2 cup coconut milk and bring to a low boil.
- Then add the curry powder, onion, garlic, pepper/chili sauce, salt taste (optional) to the pan, stir well.
- Next add the chicken and turn in the sauce, add more stock if necessary so that 3/4 of the chicken is covered.
- Simmer the chicken for 20 minutes and then turn over carefully in the sauce. Continue to cook in the sauce for another 35 minutes turning the chicken a few times and spoon the sauce over as needed (Note-some of the chicken skin may come off, which is not a problem).
- Remove the chicken from the pot and set aside.
- Next reduce the cooking sauce in the pot (scraping the bottom of the pan if needed) to a fairly thick sauce (might take 15 minutes or longer).
- While the sauce is being reduced, in a wok (or another large pan) add the ghee, and when it is hot, fry the chicken to a golden brown on all sides (Optional).
- After the sauce has been reduced stir in the lime juice and add salt to taste (optional).
- Next add the whole chicken back to the sauce in the pot and turn a few times in the sauce.
- Remove to a nice serving dish, pour the sauce over and then add some cilantro leaves for garnish and lime wedges on the side.
- Enjoy with rice and some vegetables.
Nutrition Facts : Calories 676.3, Fat 41.5, SaturatedFat 23, Cholesterol 110.2, Sodium 362.5, Carbohydrate 52.7, Fiber 2, Sugar 42.4, Protein 25.1
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