Spicy Malay Chicken Curry Recipes

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.

Steps:

• Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
• Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
• About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

Steps:

• Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

Steps:

• Place green onions, ginger, and garlic in a food processor; puree until smooth.
• Heat oil in a large skillet over medium heat. Season chicken thighs with salt and cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet.
• Scrape ginger puree into the skillet and cook, stirring constantly, 2 to 3 minutes. Add curry powder, red curry paste, garam masala, and Chinese five-spice powder; cook and stir until fragrant. Pour in coconut milk and stir to loosen up the bits from the bottom of the skillet. Add fish sauce and half the sugar. Taste; adjust salt and sugar, and stir in sriracha sauce.
• Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
• In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
• After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

Steps:

• Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft.
• Add chicken, cook, stirring, until browned lightly.
• Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant.
• Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly.
• Serve with rice.

Steps:

• Heat the oil and fry the onions for 2 minutes. Add the green pepper and garlic granules, fry for a further 3-4 minutes.
• Stir in the curry powder, chili flakes, tomatoes, chicken and chicken stock. Bring to the boil, reduce the heat to low and simmer for 5 minutes.
• Add the apple and raisins, simmer for a further 10 minutes until the chicken is cooked through, stirring occasionally. Season to taste.
• Ladle the stew into shallow soup bowls. Top each with brown rice and garnish with sliced almonds, if desired.

Steps:

• Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
• Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.

Steps:

• heat pan add oil.
• saute onion and ginger
• add fish sauce
• add in chicken, coconut milk, chicken broth and curry powder.
• cook for 15 min or until chicken is tender.
• if there's no fish sauce add salt and pepper.
• add red bell pepper and green chili.
• simmer for 3-5 minute.
• allow sauce to thicken
• serve over hot rice.

Steps:

• Cut up the chicken in bite size pieces and set aside. Mix all the spices together and put in a small bowl and set aside.
• Put the olive oil in a hot wok or medium-sized cooking pot.
• When oil is hot, add the onions and cook until golden. About 5 minutes on medium-high heat. Stirring occasionally.
• Add the minced ginger and garlic to the onion and cook for 2 minutes. Continue cooking on medium-high heat. Stirring occasionally.
• Add the habanero (or serrano) peppers to the onion mixture and cook for an additional 2 minutes. Stir.
• Add the shredded curry leaves to the above mixture and stir well. Cook for an additional 1 minute.
• Add the spice mixture to the pot and stir all ingredients well. Cook on the same medium-high heat for 1 minute.
• Add the chicken to the pot and cook for 3 minutes on the same heat level.
• Add 2 cups of water and put a lid on the pot and cook on medium heat for about 20 minutes. Stir occasionally.
• Take the lid off the pot and cook the food on medium-high or high heat until most of the water evaporates and the chicken is well-cooked.
• Once the water is mostly gone add the lime juice, stir and cook on high heat for 2 minutes.
• That's it! You've created one of the best Indian dishes you could eat! I hope you enjoy it. I recommend serving this dish with steamed Basmati rice!

Steps:

• In a food processor chop fine shallots, garlic, and gingerroot. Add water and purée to a paste.
• Pat chicken dry with paper towels and season with salt. In a large heavy casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate. Reduce heat to moderately low. Add shallot paste and cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Add chicken with any juices accumulated on plate and remaining ingredients except coriander and simmer, covered and turning chicken once, until cooked through, about 15 minutes.
• Transfer chicken to plate with tongs and boil sauce gently, stirring occasionally, until thickened, about 5 minutes. Discard cinnamon stick, clove, and star anise and season sauce with salt. Add chicken and coriander and serve over rice.

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.