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Member recipe

Malaysian Chicken Curry

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(10 ratings)

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Cooking time

Servings

Serves 6

One of my favourite Gordon Ramsey F-Word recipes. Easy to make and can be made as hot or mild as you like!

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Ingredients

  • FOR THE CHICKEN:
  • 1kg chicken thighs
  • 2 tbsp groundnut oil
  • 2 onions, peeled and thinly sliced
  • Sea salt and freshly ground black pepper
  • 4 kaffir lime leaves
  • 1 cinnamon stick
  • 3 star anise
  • 400ml coconut milk
  • 100ml chicken stock
  • 1 tsp palm sugar (or soft brown sugar)
  • 2 tbsp light soy sauce
  • 2 tbsp fish sauce
  • 400g green beans, trimmed and cut into 5cm lengths
  • Handful of coriander leaves, roughly torn
  • FOR THE CURRY PASTE:
  • 5 garlic cloves, peeled and roughly chopped
  • 4 or 5 long, red chillies, trimmed, deseeded and roughly chopped
  • 3 lemon grass stalks, trimmed with the outer leaves removed and thinly sliced
  • 5cm piece fresh root ginger, peeled and chopped
  • 4 large shallots, peeled and chopped
  • 1 tsp ground turmeric
  • 2 or 3 tbsp groundnut oil
  • FOR THE COCONUT RICE:
  • 300g jasmine, Thai fragrant or other long-grain rice
  • 200ml coconut milk
  • 5 cm piece of fresh ginger, peeled
  • Pinch of sea salt

Method

    1. First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
    2. To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
    3. Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice 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 30 to 40 minutes until the chicken is tender.
    4. For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. Fluff the rice with a fork and serve while still hot.
    5. Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.

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Comments

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misslular's picture
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the nicest recipe for a malaysian chicken curry i've found! very tasty

sarahkdouglas's picture
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Agree with all the other comments, this was gorgeous - the best curry I've ever made. I used spinach and peas instead of beans, and served it with roasted sweet potato and plain rice. The whole meal was absolutely delicious and I can see myself making it again and again.

debs16's picture
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Made this loads of time, love it

markhorne's picture
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A fantastic recipe and very easy to make.

kendonagasaki's picture
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Whoops! just re-read the top of the page. I'll go back in my box now...

kendonagasaki's picture
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This is a Great recipe, but sadly it has been stolen WORD FOR WORD from Gordon Ramsay. You can find the original in "Ramsay's Best Dishes" cookbook.

Shame on you!

angelakaren's picture

This is one of the most fantastic dishes I have ever had; cooked for us by friends last weekent; it was just wonderful. Coconut rice is fabulous and served with stir fried pak choi. Highly recommended.

lauramckeon's picture
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Amazing curry and so easy, nobody likes chicken thighs in my house (apart from me) so I made it with shin beef and it was still gorgeous - Ijust put in three chillies and it was more than enough!!

lauramckeon's picture
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Amazing curry and so easy, nobody likes chicken thighs in my house (apart from me) so I made it with shin beef and it was still gorgeous - Ijust put in three chillies and it was more than enough!!

lauramckeon's picture
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Fantastic curry so quick to make and tasty, I made it with beef, just cooked it a bit longer and cut down on the chillis and it was pefect, a must!!!

meritas's picture
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Utterly delicious!

rmoyes63977's picture
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This recipe is great really enjoyed it!

However the colour of the Curry was totally different to the picture in our Gordon Ramsay cook book which shows it being red/orange, however it ended up yellow in colour??

Nonetheless tasted superb!

cherylgray1's picture

Delicious....you dont get these flavours out of a jar!!! The only i added is a few cardamon pods for extra zing. Yummy...worth the wee bit of effort!!

minigirl1's picture
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Fantastic recipe. Made this about 5 time now and we love it.

minigirl1's picture
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Fantastic recipe. Made this about 5 time now and we love it.

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