This delicious Malaysian Curry by Gordon Ramsay is a flavorful and hearty dish that’s both creamy and comforting. With tender chicken, aromatic spices, and rich coconut milk, it’s an easy-to-make meal perfect for any night. You can easily adjust the spice level and ingredients based on what you have on hand!
Ingredients Needed:
- 6 shallots
- 8 garlic cloves
- 1 stalk lemongrass
- 1 piece ginger
- 5 dried red chiles
- 2 Thai red chiles (optional, for extra spice)
- 5 tablespoons oil
- 5 tablespoons Malaysian curry powder
- 1/2 teaspoon chile powder (plus more to taste)
- 1 teaspoon kosher salt
- 1 cinnamon stick
- 2-star anise
- 10 to 15 curry leaves
- 2 1/2 pounds bone-in chicken thighs and drumsticks
- 4 cups water (or enough to cover the chicken)
- 3 medium potatoes, peeled and quartered
- 1 1/2 cups coconut milk
How To Make Malaysian Curry Recipe?
- Prepare the Paste: In a food processor, blend the shallots, garlic, lemongrass, ginger, and both types of chiles into a smooth paste. Alternatively, use a mortar and pestle for a more traditional method.
- Cook the Paste: Heat the oil in a deep pot or wok over medium heat. Add the blended paste and stir-fry for 6 to 8 minutes, allowing it to become fragrant and darken in color.
- Add the Spices: Stir in the curry powder, chile powder, and salt, frying for another 3 to 5 minutes, or until the spice paste starts to glisten and separate, creating an oily film. This is the “pecah minyak” stage. If the paste cooks too quickly, add a teaspoon or two of water.
- Add the Chicken and Simmer: Once the spice paste reaches the “pecah minyak” stage, add the cinnamon stick, star anise, curry leaves, and chicken. Stir for 3 to 5 minutes until the chicken is evenly coated with the curry paste. Pour in enough water to just cover the chicken. Cover the pot and simmer for 10 minutes.
- Add Potatoes: After 10 minutes, add the peeled and quartered potatoes. Simmer for an additional 25 to 30 minutes, or until both the chicken and potatoes are fully cooked.
- Finish with Coconut Milk: Pour in the coconut milk and stir. Let the curry simmer for another 2 to 3 minutes. Taste and adjust the seasoning with more salt if needed.
Recipe Tips:
- Use Fresh Spices: Fresh spices make the curry taste much better. Use fresh curry powder and dried chiles for the best flavor.
- Blend the Paste Well: Make sure the paste is smooth, whether you’re blending it or using a mortar and pestle. A smooth paste helps mix the flavors well.
- Control Spice Levels: You can adjust how spicy the curry is by using fewer or more dried red chiles. Skip the Thai red chiles for a milder dish.
- Simmer: Let the chicken and potatoes cook slowly to make them tender and full of flavor. Don’t rush this step.
- Add Coconut Milk Last: To keep the coconut milk creamy and smooth, add it at the end of cooking.
How To Store & Reheat Leftovers?
- Refrigerate: Let the curry cool to room temperature before storing it in an airtight container. You can refrigerate it for up to 3 days.
- Freeze: After cooling, store the curry in a freezer-safe container or bag. It will last for up to 3 months.
- Reheat: Heat the curry on medium heat in a pot, stirring occasionally until hot. Add some water if it’s too thick.
Nutrition Facts:
- Calories: 560kcal
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 95mg
- Sodium: 600mg
- Potassium: 800mg
- Total Carbohydrate: 30g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 35g
Gordon Ramsay Malaysian Curry Recipe
Description
This delicious Malaysian Curry by Gordon Ramsay is a flavorful and hearty dish that’s both creamy and comforting. With tender chicken, aromatic spices, and rich coconut milk, it’s an easy-to-make meal perfect for any night. You can easily adjust the spice level and ingredients based on what you have on hand!
Ingredients
Instructions
- Prepare the Paste: In a food processor, blend the shallots, garlic, lemongrass, ginger, and both types of chiles into a smooth paste. Alternatively, use a mortar and pestle for a more traditional method.
- Cook the Paste: Heat the oil in a deep pot or wok over medium heat. Add the blended paste and stir-fry for 6 to 8 minutes, allowing it to become fragrant and darken in color.
- Add the Spices: Stir in the curry powder, chile powder, and salt, frying for another 3 to 5 minutes, or until the spice paste starts to glisten and separate, creating an oily film. This is the “pecah minyak” stage. If the paste cooks too quickly, add a teaspoon or two of water.
- Add the Chicken and Simmer: Once the spice paste reaches the “pecah minyak” stage, add the cinnamon stick, star anise, curry leaves, and chicken. Stir for 3 to 5 minutes until the chicken is evenly coated with the curry paste. Pour in enough water to just cover the chicken. Cover the pot and simmer for 10 minutes.
- Add Potatoes: After 10 minutes, add the peeled and quartered potatoes. Simmer for an additional 25 to 30 minutes, or until both the chicken and potatoes are fully cooked.
- Finish with Coconut Milk: Pour in the coconut milk and stir. Let the curry simmer for another 2 to 3 minutes. Taste and adjust the seasoning with more salt if needed.
Notes
- Use Fresh Spices: Fresh spices make the curry taste much better. Use fresh curry powder and dried chiles for the best flavor.
- Blend the Paste Well: Make sure the paste is smooth, whether you’re blending it or using a mortar and pestle. A smooth paste helps mix the flavors well.
- Control Spice Levels: You can adjust how spicy the curry is by using fewer or more dried red chiles. Skip the Thai red chiles for a milder dish.
- Simmer: Let the chicken and potatoes cook slowly to make them tender and full of flavor. Don’t rush this step.
- Add Coconut Milk Last: To keep the coconut milk creamy and smooth, add it at the end of cooking.
Gordon Ramsay Malaysian Curry Recipe