Malaysian Chicken With Curry Sauce Food

CHICKEN CURRY

Steps:

• Blend all the Spice Paste ingredients to a very fine paste.
• Heat up the cooking oil in a wok and stir-fry the paste until aromatic or a thin layer of oil rises to the top. Add the chicken, lemongrass and kaffir lime leaves. Keep stirring and cooking until the chicken is almost cooked. Add the coconut milk, simmer for 15-20 minutes, over low heat. Add the lime juice and salt. Serve hot with steamed rice.

SLOW-COOKER MALAYSIAN CHICKEN

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.

MALAYSIAN CHICKEN WITH CURRY SAUCE

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.

MALAYSIAN MANGO CHICKEN CURRY

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.

SIMPLE MALAYSIAN FRIED CHICKEN

Steps:

• To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
• In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

VERY EASY CHICKEN CURRY SAUCE

Steps:

• Fry the flour and the butter on a frying pan or in a sauce pan.
• Brown only a bit.
• Pour in the chicken consommé and beat to smooth.
• Pour the sauce to a bowl and fry the chicken strips on the pan.
• Pour in the sauce and cook over a low heat about 5 minutes.
• Serve with rice.
• You can add almost any spice you like to this, and the amounts of curry, white pepper and cumin can vary a lot.
• These amounts are only approximate, I never measure them.
• This is best with long-grain rice first fried a little with onions and butter and then boiled in chicken consomme (with a cinnamon stick and curry).

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.