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
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.