Gordon Ramsay's Malaysian Chicken Curry

Gordon Ramsay's Malaysian Chicken Curry
You can never have too many main course recipes, so give Gordon Ramsay's Malaysian Chicken Curry Head to the store and pick up lemongrass, cm piece gingerroot, palm sugar, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 26 minutes.

Instructions

1
To make the curry paste.
Ingredients you will need
Curry PasteCurry Paste
2
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.
Ingredients you will need
TurmericTurmeric
Curry PasteCurry Paste
Lemon GrassLemon Grass
Chili PepperChili Pepper
ShallotShallot
GarlicGarlic
GingerGinger
Cooking OilCooking Oil
Equipment you will use
Food ProcessorFood Processor
Mortar And PestleMortar And Pestle
Frying PanFrying Pan
3
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.
Ingredients you will need
Salt And PepperSalt And Pepper
Chicken PiecesChicken Pieces
OnionOnion
Equipment you will use
Frying PanFrying Pan
4
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.
Ingredients you will need
Salt And PepperSalt And Pepper
Cinnamon StickCinnamon Stick
Coconut MilkCoconut Milk
Lime LeavesLime Leaves
Star AniseStar Anise
Whole ChickenWhole Chicken
Curry PowderCurry Powder
StockStock
SugarSugar
FishFish
Cooking OilCooking Oil
5
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.
Ingredients you will need
CorianderCoriander
BeansBeans
Curry PowderCurry Powder
RiceRice
RotiRoti

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Aichenberg Premium Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Aichenberg Premium Gruner Veltliner
Aichenberg Premium Gruner Veltliner
Aichenberg's Premium Gruner Veltlinern is a family-run Austrian delicacy. It has aromas of fresh fruit and spiciness, with notes of tropical fruits and pepper. The freshness in taste gives off flavors of green apples which are long lasting and pack a punch at the finish. This wine pairs well with white meat, fish, cheeses and Italian dishes such as pizza and pasta.
DifficultyHard
Ready In26 m.
Servings6
Health Score14
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