Gordon Ramsays Malaysian Chicken Curry Food

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY

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.

GORDON RAMSAY'S MALAYSIAN CURRY RECIPE

Steps:

• Add ginger, garlic cloves, chilies, garlic, lemongrass, shallots to a blender and blend them. Now, add ground turmeric and oil and blend them into a paste.
• In a saucepan, pour oil and add curry paste to it. Add sliced onions and cook until onions get soft. Now, add chicken, cinnamon stick, salt, pepper, star anise, kaffir lime leaves, ground turmeric, and palm sugar. Stir the mixture and let it cook for 5 minutes.
• Now, add coconut milk, soy sauce, fish sauce, and chicken stock to the curry. Stir it and let it cook until beans and chicken get tender. You can also add spinach, cauliflower to the curry.
• Sprinkle coriander leaves and serve.

MALAYSIAN CHICKEN CURRY

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.

ZEE'S MALAYSIAN CHICKEN CURRY

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.