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    You are in: Home / Recipes / Gordon Ramsay's Malaysian Chicken Curry Recipe
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    Gordon Ramsay's Malaysian Chicken Curry

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on June 26, 2010

      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.

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    • on July 23, 2009

      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

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    • on April 25, 2009

      Lovely, Lovely Lovely! And I do not even like curry... Well I didn't... We went on a holiday for a week and I brought back 40 plus new spices as my gift to myself... to be honest I don't know what half of them are, I like a challenge, so looked up kaffir leaves on my beloved Recipezaar and voila! a new recipe to try out! This was so tasty, I had to use chicken breast as that is what I had defrosted and it was so succulent, it did cook a bit quicker than thighs would have so next time I will thicken the sauce a bit with corn starch. I served it with a Moroccan bean dish I made and it's mildness paired well with the curry. I love Gordon Ramsay's recipes and will use this again. Thank you for posting it.

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    • on March 16, 2009

      Oh this was soooooo good. Made it about a month ago and as usual forgot to review it. Nicely balanced - fresh produce - will certainly make this again.

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    • on June 21, 2008

      Absolutely delicious! All fresh ingredients wizzed together to make the spice paste. Intense flavours and curry heat can be varied by lessening the chillies.

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    • on January 14, 2008

      Oh my goodness this is fabulous. Outstanding and deserves more than 5 stars. Its a subtle curry with beautiful flavors. i did cut the heat in half bc i only had thai birds eye and they are very hot. Did the paste in my spice grinder, it tastes like it took hours of work but what a snap to put together. Made for Asia forum tag game

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    • on May 13, 2012

      That was absolutely, amazingly delicious. I used the same number of chillies but just took out half the seeds and the heat was just right for us, which was a mixture of adults and teenagers. The beans are an unusual addition but work so well in the dish. Fantastic.

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    • on January 26, 2011

      I dont normally write reviews, but this recipe was good enough to get me off my 'proverbial' and join this site.
      I followed the recipe exactly, and it came out fantastic. It had a pleasant kick to it that didn't overpower it.
      If you try a taste of the initial ingredients/spices, you may think it will be too hot, but after it has been completely 'assembled' you will find it to be incredibly flavoursome.

      I'm just trying to think of a good excuse to have it again as soon as possible!

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    Nutritional Facts for Gordon Ramsay's Malaysian Chicken Curry

    Serving Size: 1 (335 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 416.5
     
    Calories from Fat 249
    59%
    Total Fat 27.7 g
    42%
    Saturated Fat 6.7 g
    33%
    Cholesterol 112.5 mg
    37%
    Sodium 942.2 mg
    39%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 3.1 g
    12%
    Sugars 5.9 g
    23%
    Protein 27.1 g
    54%

    The following items or measurements are not included:

    lemongrass

    fresh gingerroot

    kaffir lime leaves

    star anise

    light coconut milk

    Detailed Nutrition Values About Nutrition Info
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