Best Gordon Ramsays Malaysian Chicken Curry Recipes

GORDON RAMSAY'S MALAYSIAN CURRY RECIPE

Gordon Ramsay's Malaysian Curry Recipe image

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

Time 42m

Number Of Ingredients 25

Ingredients

5 Garlic Cloves (peeled)
4 Shallots (peeled and chopped)
5 cm Fresh Gingerroot (peeled and chopped)
5 Long Red Chilies (trimmed)
2 Lemongrass (stalks trimmed)
2 tablespoon Granite Oil
1 teaspoon Ground Turmeric
1.7 pounds Chicken Thighs
2 Onions (sliced)
0.88 pounds Green Beans (trimmed)
Coriander Leaves (roughly torn)
4 Kaffir Lime Leaves
1 tablespoon Oil
14 ounces Coconut Milk
3.5 ounce Chicken Stock
2 tablespoon Soy Sauce
2 tablespoon Fish Sauce
1 Cinnamon Stick
3 Star Anise
1 teaspoon Ground Turmeric
1 teaspoon Palm Sugar
Salt (to taste)
Pepper (to taste)
Spinach (optional)
Broccoli or Cauliflower (optional)

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

MALAYSIAN CHICKEN CURRY

Malaysian Chicken Curry image

One of my favourite Gordon Ramsey F-Word recipes. Easy to make and can be made as hot or mild as you like!

Provided by marlow1

Time 1h

Yield Serves 6

Number Of Ingredients 0

Ingredients

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.