Malaysian Chicken Curry With Buttermilk Beer Beignets Recipes

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GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY



Gordon Ramsay's Malaysian Chicken Curry image

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

5 garlic cloves, peeled
4 -5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil
800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light coconut milk
100 ml chicken stock
1 teaspoon palm sugar (or soft brown sugar)
2 tablespoons light soy sauce
2 tablespoons fish sauce
400 g green beans, trimmed
salt and pepper
coriander leaves, roughly torn

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 CURRY



Malaysian Chicken Curry image

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

8 shallots, roughly chopped
6 hot chile peppers, roughly chopped
8 stalks lemongrass, smashed and cut into 1-inch pieces
½ cup chopped almonds, or to taste
1 small bunch fresh cilantro, roughly chopped
8 cloves garlic, roughly chopped
1 (1 inch) piece ginger, peeled and roughly chopped
2 tablespoons peanut oil
3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon peanut oil, or more as needed
1 onion, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 yellow bell pepper, cut into 1-inch chunks
1 orange bell pepper, cut into 1-inch chunks
1 cup halved snow peas
1 large carrot, cut into matchsticks
2 (14 ounce) cans coconut milk
1 teaspoon white sugar
1 teaspoon salt

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 BUTTERMILK BEER BEIGNETS



Malaysian Chicken Curry with Buttermilk Beer Beignets image

This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.

Provided by Nguyen Tran

Categories     HarperCollins     Curry     Chicken     Soup/Stew     Coconut     Sweet Potato/Yam     Chile Pepper     Carrot     Winter

Yield 2-4 servings

Number Of Ingredients 14

1 ⅓ tablespoons Yeo brand Malaysian curry powder
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon chicken bouillon
1 pound dark meat chicken (cut, uncut, bone-on, boneless)
⅔ cup coconut milk
2 ⅔ tablespoons whole milk
2 ½ teaspoons sambal badjak (an Indonesian chili paste with minced onions and dried shrimp)
¼ yellow or white onion, sliced
2 makrut lime leaves, ripped in half widthwise
⅓ pound Okinawan sweet potatoes (aka Hawaiian purple sweet potatoes), peeled and cut into 1-inch cubes
⅓ pound carrots, cut into 1 ½-inch-long pieces
Buttermilk Beer Beignets (optional)
Scallions, coarsely chopped, for garnish

Steps:

  • Combine curry powder, sugar, salt, and chicken bouillon in a mixing bowl and hand mix together until it's all one love, one mix.
  • Rinse chicken under water, pat dry with paper towels, then transfer to a mixing bowl. Next, pour the beautiful curry spice mix all over that chicken. Mix and rub the spices all over the chicken until no chicken remains uncovered with spice. Cover it all up, like it's your only goal in life.
  • Marinate overnight. Alternatively, if you're in a hurry, marinate for 1 hour, though the curry mix won't fully penetrate the chicken or touch the souls of others, which is what eating is all about.
  • When ready to cook, you'll need a pan to sauté with and a pot for stewing and braising.
  • Combine coconut milk, whole milk, and sambal badjak in pot.
  • Next, heat the sauté pan to medium-high heat. Add a little bit of cooking oil, add some onions and some lime leaves, and sear batches of chicken until chicken turns golden brown all around, while sweating onions and leaves. Do not cook the chicken through; just brown and sear. The lime leaves will fill your kitchen with their incredible citrus scent-a pretty amazing smell.
  • After each batch is evenly seared, transfer into pot. To ensure the chicken cooks evenly, do not heat up the pot until all chicken is seared. Continue searing onions, lime leaves, and chicken. Once all chicken is seared, sauté any remaining lime leaves, and onions, and transfer to the pot before cooking. If there is any excess spice mix in the chicken marinade bowl, also transfer into the pot because the spice mix is measured specifically to give the best flavor for the curry sauce itself and not just the marinade.
  • Bring pot to a boil over high heat, then simmer covered with a slight opening for 35-45 minutes, or until the chicken is tender but not falling apart. The curry consistency should be thin and almost milky. Once chicken is done, turn off heat.
  • While waiting for the chicken to finish cooking, prepare an ice water bath in a bowl. Bring 2 inches of water to a rolling boil in a pot over high heat. Cook the sweet potatoes in the boiling water for 6-8 minutes. Check often to see when the potatoes are cooked through; they should be crunchy, still firm and not mushy. Once they're done, remove the potatoes from pot (but do not dump the boiling water; save it for blanching the carrots) and shock them immediately in the ice water bath for 2 minutes, or until they are completely cool to the touch. Strain and set aside cooked potatoes in a fresh bowl.
  • Next, blanch the carrots by repeating the steps as for the potatoes, checking for nonmushy doneness. If you use baby carrots, they take about 4-5 minutes to blanch. Adjust time accordingly for the type of carrots you're using and how they're cut. Cook, shock, strain, then set aside with the potatoes.
  • Chicken can be served immediately, but it will be most flavorful if cooled down, stored, and covered overnight in the fridge, and then reheated and served the next day. Blanched potatoes and carrots can also be stored overnight.
  • When ready to serve (not long before-just right when you are ready to serve), add carrots and potatoes to the hot chicken curry. Garnish with scallions. Serve with steamed rice, and if you want to soak up that curry deliciousness (my favorite part), sop it up with some Buttermilk Beer Beignets.
  • And that's the best experience with chicken curry that you can have-reaching the epitome of chicken curry enlightenment. Enjoy, kids!

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