Malaysian Chinese Chicken And Potato Curry Recipes
MALAYSIAN CHICKEN CURRY
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
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 CHINESE CHICKEN AND POTATO CURRY
Traditional Hokkien recipe, originally posted by Happyhomemaker88 here: http://happyhomemaker88.com/2008/01/06/my-mother-in-laws-yummy-chicken-potato-curry/ She calls for two ingredients I don't have access to, so I just left them out: 5 candlenuts and 1 bunch curry leaves.
Provided by Kate S.
Categories Chicken Thigh & Leg
Time 1h
Yield 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Marinate chicken legs in 2 T salt and 3 T curry powder.
- Mash 5 T curry powder, ginger, garlic, and chilies into a chili paste. (Include 5 candlenuts if you can get them.).
- Peel and chop potato, and deep fry in some oil until half cooked.
- Heat an empty wok until smoking, add 1/2 cup of oil and fry shallots until golden and aromatic.
- Add curry paste and stir to prevent burning until the oil separates from the paste and it is very aromatic, about 5 minutes or so. This gives the curry a rich, bright orange color when cooked.
- Add the marinated chicken pieces and stir-fry until it is half cooked - this is to seal in the chicken juices and make the chicken fragrant and tasty.
- Next, add the potatoes, onions, and lemon grass. Add a bunch of curry leaves as well if you can get them. Stir for two minutes.
- Pour in 3 3/4 c coconut milk. Make sure that the coconut milk is enough to just cover the chicken and potatoes.
- Bring to a boil, then lower the heat to medium and simmer the curry for 25 to 30 minutes, until the chicken is tender and the potatoes soft. Remember to stir the curry often to prevent burning. Add a little water if the curry appears to be drying up.
- When the curry is ready, season with salt and pour in the last 1/4 cup of thick coconut milk. The coconut loses flavor while boiling, so adding some at the last minute enhances the flavor.
- Serve with bread or rice.
Nutrition Facts : Calories 2518.6, Fat 124, SaturatedFat 72, Cholesterol 138.6, Sodium 5751.9, Carbohydrate 316, Fiber 17, Sugar 213.3, Protein 49.3
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