This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.
- 5 garlic cloves, peeled
- 4 -5 long red chilies, trimmed
- 2 lemongrass, stalks trimmed, outer leaves removed and sliced
- 5 cm piece fresh gingerroot, peeled and chopped
- 4 shallots, peeled and chopped
- 1 teaspoon ground turmeric
- 2 tablespoons oil
- 800 g chicken thighs, cut into bite sized pieces
- 1 tablespoon oil
- 1 teaspoon ground turmeric
- 2 onions, peeled and thinly sliced
- 4 kaffir lime leaves
- 1 cinnamon stick
- 3 star anise
- 400 ml light coconut milk
- 100 ml chicken stock
- 1 teaspoon palm sugar (or soft brown sugar)
- 2 tablespoons light soy sauce
- 2 tablespoons fish sauce
- 400 g green beans, trimmed
- salt and pepper
- coriander leaves, roughly torn
- 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.
I'm sorry but I find Gordon's Malaysian chicken curry is not very Malaysian at all. I'm Malaysian and I've tried various styles of chicken curries in Malaysia. Please take note that we never ever use soy sauce, fish sauce and pepper in our curries! We also don't normally use fresh chillies to spice the curry. Instead, we use either dried chillies or chilli powder. We use fresh chillies mainly for garnishing. The Malays usually use curry powder in their curries even though some, esp the Indians prefer to make their own masala. And where are the curry leaves, the essential ingredients in Malaysian chicken curries? We don't usually use kaffir lime leaves in curries too, unless we make Malaysian nyonya chicken curry, rendang and asam pedas.
This is fantastic!! I used to make it a lot but lost my printed recipe for it! Thanks for posting!! I usually add a couple less chillies as I find it a little spicy depending on what chillies I buy sometimes.
Made this last night and was delighted with the result. Beautifully aromatic and fragrant with just the right amount of heat. I also parboiled some potatoes and added them half way through the cooking process. I also squeezed some fresh lime juice at the end for some extra zing. Will definately make again. Thanks