Archive for the 'Asian' Category

Malaysian Chicken curry – so so so delicious thanks Gordon!!

February 2, 2011

Malaysian Chicken Curry

Last Friday was a cook-a-thon. I agreed to cook a batch of freezer friendly meals for one of my friends. Coming up with some options was actually a bit of a challenge as I don’t usually freeze anything! So with a bit of online research and a good rummage through my cook books we decided on 5 different dishes. One of them being this Gordon Ramsay’s Malaysian Chicken curry which I found on the BBC website.

Gordon you are a legend!! What a cracker. Very tasty and pretty easy to make too.

I absolutely can not claim this as my own recipe but am planning on doing a version with Monkfish with a few additions to the curry paste e.g. Galangal so will keep you posted.

Oh and by the way this is a great recipe for all you fresh coriander haters – as you will know most curry pastes include coriander root – this is a coriander free zone!!! Well kind of, it does suggest that you sprinkle fresh coriander on top when you serve but this can be omitted.

Ingredients: (serves 4 – 6)

Curry Paste

3 lemon grass stalks
2 long red chilies (Mr Ramsay suggests a lot more than that but I am a bit of a woose)
5cm piece of fresh ginger
4 shallots (that’s eschalots for you Aussies)
5 cloves of garlic
1 teaspoon of turmeric
Ground nut oil

Curry

1kg boned chicken thigh
2 onions
1 cinnamon stick
3 star anise
4 kaffir lime leaves
1 tbsp brown or palm sugar
400 grams coconut milk
100 grams of chicken stock (I used a chicken stock cube)
2 tbsp light soy
2 tbsp fish sauce
400 grams fresh green beans
Ground nut oil
Salt and pepper
Fresh coriander leaves (optional)

Method

Kick off with making the curry paste. In an ideal world you would use a food processor for this or a blender but you could do it in a mortar and pestle.

Peel any touch outer layers from the lemon grass then slice finely, peel and finely chop the ginger, peel and quarter the shallots, de-seed and finely slice the red chilies, peel and finely chop the garlic. Pop all of this in the food processor with the turmeric. Blend and slowly add a couple of table spoons of nut oil until the paste is well blended and forms a paste. This may take a little bit of time and you will probably have to stop and use a spatula to push the sides of the paste down towards the blades.

Once you have done this prep the other ingredients.

Finely slice the onions, cut the chicken into bite size pieces and season with salt and pepper.

Take a large heavy based pan (like a Le Creuset) and add a couple of table spoons of nut oil. Add in all the curry paste and fry until fragrant (medium heat). Add the onions and cook for 4 – 5 minutes until soft (do not brown). Add in the seasoned chicken and stir to coat in paste.

Add all other ingredients apart from the green beans and the coriander leaves.

Bring to the boil then reduce heat and simmer for 30 – 40 mins until chicken is tender. Skim off any fat that rises to the surface (I had tons of fat to skim off – just depends on how fatty your chicken is)

Add the beans and cook for a further 5 mins or so until tender then you are done.

Is that easy or what!

Serve with rice. You could add lots of other veg too, it would be pretty nice with butternut squash, maybe some broccoli or some mange tout (snow peas).

I am really looking forward to doing my own version with fish. YUM!!!!

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