GORDON RAMSAY'S MALAYSIAN CURRY RECIPE
Gordon Ramsay's Malaysian curry is a delicious creamy chicken dish. It's a Gordon Ramsay's version of standard curry. This chicken is marinated in delicious curry paste and spices. Try this recipe now and enjoy it with coconut rice.
Provided by Pulkit Sharma
Categories Main Course
Time 42m
Number Of Ingredients 25
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.
Nutrition Facts : Calories 562 kcal, Carbohydrate 21 g, Protein 27 g, Fat 43 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 126 mg, Sodium 951 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 21 g, ServingSize 1 serving
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.
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