Ethnic Cuisine. How Do I Make Malaysian Chicken Curry?
Ethnic Cuisine. Malaysian Chicken Curry Originated From The Indian Curry. It Is Usually Cooked With Potatoes, Coconut Milk And Yellow In Color. I Ha
Ethnic Cuisine : How Do I Make Malaysian Chicken Curry
Malaysian chicken curry originated from the Indian curry. It is usually cooked with potatoes, coconut milk and yellow in color. I have tried some recipes, but they never taste like the curry back home in Malaysia! ~~~ SuddenlySexy ~~~
Best Answer To Ethnic Cuisine Question
Traditional Malay Chicken Curry: Ingredients: 1 tablespoon peanut oil 1 large onion, sliced 2 medium potatoes, peeled diced 1 tablespoon grated fresh ginger 2 cloves garlic, crushed 1 kg chicken breast fillets, chopped 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground turmeric 2 tablespoons chopped fresh lemongrass 2 kaffir lime leaf, finely chopped (if unavailable use 2 tsp grated lime rind) 4 small fresh red chili peppers, seeded,chopped 2 medium tomatoes, chopped 2 teaspoons caster sugar 1 (250 ml) cup water 1 (250 ml) cup coconut cream METHOD: Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft. Add chicken and the potatoes, cook, stirring, until browned lightly. Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant. Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly. Serve with rice.
All Answers To Ethnic Cuisine Questions
Answer 1Title: Malaysian-Style Chicken Curry Yield: 1 Ingredients 6 shallots; chopped 4 lg garlic cloves; chopped 1 a; (1-inch) piece fresh 1 ; gingerroot, peeled 1 ; and chopped 2 tb water 3 whole boneless chicken -breasts with; ski, halved ( 1 ; pounds) 2 tb vegetable oil 2 tb curry powder 1 a; (14-ounce) can 1 ; unsweetened coconut 1 ; milk (1 2/3 cups) 1 1/2 c chicken broth 1 a; (3-inch) fresh 1 ; jalapeno chili, 1 ; slit in 4 places 1 cinnamon stick 1 whole clove 1 star anise 1/3 c coarsely chopped fresh -coriander --------------------------ACCOMPANIMENT------------------------------- 1 cooked rice Instructions In a food processor chop fine shallots, garlic, and ingerroot. Add water and puree to a paste. Pat chicken dry with paper towels and season with salt. In a large heavy casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate. Reduce heat to moderately low. Add shallot paste and cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Add chicken with any juices accumulated on plate and remaining ingredients except coriander and simmer, covered and turning chicken once, until cooked through, about 15 minutes. Transfer chicken to plate with tongs and boil sauce gently, stirring occasionally, until thickened, about 5 minutes. Discard cinnamon stick, clove, and star anise and season sauce with salt. Add chicken and coriander and serve over rice. Serves 6.
Answer 2Traditional Malay Chicken Curry: Ingredients: 1 tablespoon peanut oil 1 large onion, sliced 2 medium potatoes, peeled diced 1 tablespoon grated fresh ginger 2 cloves garlic, crushed 1 kg chicken breast fillets, chopped 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground turmeric 2 tablespoons chopped fresh lemongrass 2 kaffir lime leaf, finely chopped (if unavailable use 2 tsp grated lime rind) 4 small fresh red chili peppers, seeded,chopped 2 medium tomatoes, chopped 2 teaspoons caster sugar 1 (250 ml) cup water 1 (250 ml) cup coconut cream METHOD: Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft. Add chicken and the potatoes, cook, stirring, until browned lightly. Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant. Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly. Serve with rice.
Answer 3This is super good:
Answer 4Do you want malay, chinese or indian malaysian chicken curry? Try this one, chicken use some bones to make it tastier 3 tomatoes, quartered 1 big onion, sliced 5 to 6 tbsp oil Spices (A): 5cm cinnamon stick 4 cloves 5 cardamons, split open and use seeds only 1 sprig curry leaves, use leaves only Spices (B), ground and combined: 2 1/2 tbsp coriander powder 1 1/2 tbsp chilli paste 10 cloves garlic 3 1/2cm ginger 2 tsp sweet cumin (aniseed) 1 tsp ground black pepper 1/2 tsp turmeric powder 2 cups water Seasoning: 1 1/2 to 2 tsp salt, or to taste 1 tsp garam masala 1 sprig coriander leaves Method Heat oil in a deep saucepan. Fry spice ingredients (A) and sliced onions till fragrant. Add ground spice ingredients (B) and stir-fry till oil rises to the surface. Add chicken and stir-fry until well combined. Add water and simmer till chicken is half-cooked. Add tomatoes and continue to cook till gravy is rather thick and chicken is tender.
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