Gordon Ramsay's Malaysian Chicken Curry
This recipe intrigued me because the spice combination was different from any curry I've made before. Our household loves a good Sunday afternoon curry, so this was a perfect fit.
This recipe intrigued me because the spice combination was different from any curry I've made before. Our household loves a good Sunday afternoon curry, so this was a perfect fit.
- salt and pepper
- 2 tablespoons oil
- 1 tablespoon oil
- 1/2 cup chicken stock
- 2 tablespoons fish sauce
- 2 tablespoons light soy sauce
- 1 teaspoon ground turmeric
- 3 star anise
- 1 stick
- 4 leaves
- 5 garlic cloves peeled
- 4 -5 long red chilies trimmed
- 2 stalks trimmed outer leaves removed and sliced
- 5 cm piece fresh gingerroot peeled and chopped
- 4 shallots peeled and chopped
- 1.76 lb chicken thighs cut into bite sized pieces
- 2 onions peeled and thinly sliced
- 1 2/3 cup light coconut milk
- 1 teaspoon palm sugar (or soft brown sugar)
- 0.88 lb green beans trimmed
- coriander leaves roughly torn
- Carbohydrate 16.260300920839 g
- Cholesterol 153.456826635681 mg
- Fat 76.6625045483226 g
- Fiber 3.07006629623904 g
- Protein 28.3348087289575 g
- Saturated Fat 31.0604192819551 g
- Serving Size 1 1 serving(s) (417g)
- Sodium 904.352949185669 mg
- Sugar 13.1902346246 g
- Trans Fat 4.54951299463251 g
- Calories 852 calories
Step-by-step
- To make the curry paste: Put the garlic, chilies, lemongrass, ginger, and shallots in a food processor to form a paste. (Or use a pestle and mortar).
- 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 a 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 and add salt and pepper if needed.
- 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.
A Sunday Well Spent: Mastering Gordon Ramsay's Malaysian Chicken Curry
Sundays, for me, are all about family and creating memories around a shared meal. The aroma of spices simmering on the stove, the happy chatter around the table – it's what makes a house a home. This week, that delicious centerpiece was Gordon Ramsay's Malaysian Chicken Curry, a recipe that promised a taste adventure and, thankfully, delivered.
I’ve always loved experimenting in the kitchen, trying new recipes and flavor combinations. While I've made countless curries before, this one had a unique allure. The description itself hinted at an intriguing blend of spices, something different from my usual repertoire. The idea of a rich, fragrant curry on a crisp Sunday afternoon, served with fluffy rice and warm roti, was enough to motivate me to tackle this culinary challenge.
The recipe itself wasn't overly complicated, but it did require a bit of preparation. Making the curry paste from scratch was the first step, a process that felt both therapeutic and rewarding. The pungent aroma of garlic, ginger, and chilies filled the kitchen, a fragrant prelude to the deliciousness to come. I opted for the food processor route, a much quicker alternative to the traditional pestle and mortar method, but I can see the appeal of the latter for a more authentic and hands-on experience. Perhaps next time!
The most rewarding part, however, was watching the curry transform. From the initial sizzling of the spices in the pan, to the slow simmering of the chicken in the rich coconut milk, every stage was filled with anticipation. The kitchen became a haven of warm spices and comforting aromas, a testament to the magic of good food. The final touch, scattering the fragrant coriander leaves over the simmering curry, felt like adding the finishing brushstroke to a masterpiece.
The result? A curry that surpassed all expectations. The flavors were complex and layered, a harmonious blend of sweet, spicy, and savory notes. The chicken was incredibly tender, falling apart with the slightest touch. The coconut milk lent a luscious richness, while the fresh coriander provided a vibrant freshness. It was, without a doubt, one of the most satisfying curries I’ve ever made, and even better, devoured. The entire family loved it, and even picky eaters were clamouring for seconds – a sure sign of a successful Sunday dinner.
Making this curry wasn't just about the food itself; it was about the process, the shared experience, the memories created. It was about taking the time to slow down, to savor the moment, and to appreciate the simple joy of cooking and sharing a meal with loved ones. The recipe is more than just a set of instructions; it's a blueprint for creating lasting connections and memories around a table filled with delicious, aromatic food.
This isn't just a recipe; it's a journey. A journey from the aromatic preparation of the curry paste to the final satisfying bite. It’s a reminder that even amidst busy schedules and daily routines, there's always time to create something delicious and special. The time spent in the kitchen, surrounded by the comforting smells of spices and the promise of a delicious meal, is a time for reflection, relaxation and a deep appreciation for the simple pleasures in life. So, I highly recommend you give this recipe a try – not just for the incredible flavor, but for the joy and satisfaction that comes with creating something truly special for yourself and those you love. It's an experience that's sure to bring a warm glow to your heart and a smile to your face, making your Sunday dinner even more memorable.
And who knows? Maybe this will become your new favorite Sunday tradition too!
