Malay Chicken Curry recipe?

Question

This was spicy but had cashews and raisins, it was so good.

Answer 1

Malay Chicken Curry

Ingredients:

1 tablespoon peanut oil

1 large onion, sliced

1 tablespoon grated fresh ginger

2 cloves garlic, crushed

1 kg chicken breast fillet, chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground turmeric

2 tablespoons chopped fresh lemongrass

2 kaffir lime leaves, finely chopped (if unavailable use 2 tsp grated lime rind)

4 small fresh red chili peppers, seeded,chopped

2 medium tomatoes, chopped

2 teaspoons palm sugar

1/2 cup raisins

1 cup toasted cashews

1 (250 ml) cup water

1 (250 ml) cup coconut cream

Directions:

Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft.

Add chicken, cook, stirring, until browned lightly.

Stir in spices, lemon grass, lime leaves, raisins and chilli, cook, stirring until fragrant.



Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly.

Serve with rice.

Answer 2

Malaysian Chicken Curry

Yield: 4-6 servings

Ingredients:

Yogurt marinade:

1 1/2 to 2 lbs . chicken thighs (boneless & skinless)

1/2 large onion (diced)

1 1/2 cups yogurt

1 tbsp. curry powder

1 1/2 tsp. salt

1 tsp. garam masala

3 cloves garlic (sliced)

1 tbsp. fresh ginger (minced)

1 serrano pepper (diced)

Gravy:

14 oz. can coconut milk

1 large onion (diced)

2 serrano peppers (diced)

1 cup cashews

5 cloves garlic

1/2 cup golden raisins (optional)

1/2 cup white wine

3 tbsp. olive oil

2 tbsp. butter

2 tbsp. fresh cilantro

Spice Mix:

1 tbsp. + 1 tsp. curry powder

1 tsp. garam masala

1 tsp. chili powder

1/2 tsp. red pepper flakes

1/2 tsp. cumin

1/4 tsp. cinnamon

Extras:

4 bamboo skewers

rice

Directions:

1. In a large bowl, whisk together the ingredients for the yogurt marinade. Cut the thigh pieces into three to four larger than bite-sized pieces. Add the chicken to the bowl and stir until all pieces are covered in the marinade. Cover with plastic wrap and refrigerate for at least one hour to overnight. At this point, I place my bamboo skewers in water to soak to prevent burning on the grill later.

2. Light the grill and heat to medium high, if gas-powered. Remove the chicken from the bowl and skewer. Oil the grates with vegetable oil or oil spray and then add the chicken to the grill. Cook for about 5 minutes and then flip and cook for an additional 5 minutes. Remove from the grill and let rest while preparing the gravy.

3. Mix together the spice mix in a small dish.

4. In a large pot over medium high heat, add the butter and let it froth and bubble. Once it has stopped, add the olive oil and let heat for about 30 seconds. Add the spice mix and stir for 30 seconds. Turn down the heat to medium. Add the onions and ginger and then salt liberally. Cook for about 6 minutes stir or until the onions begin to soften. Add the cashews, peppers and garlic and cook for another 6 minutes.

5. Time to build up the gravy. Add the wine and stir, clearing the bottom of the pan of any baked-on bits (a.k.a. fond). Continue to cook for 4 minutes or until the wine has mostly reduced. Add the coconut milk and bring to a simmer. Add the chicken, raisins and cilantro and cover. At this point, I typically start my rice and let it cook while I let the dish finish off simmering together. Otherwise, cover and cook for about 15 minutes. Serve hot over rice. Enjoy.

Answer 3

5 cloves garlic

One 3-inch chunk peeled, fresh ginger

Kosher salt and freshly ground black pepper

1/4 cup vegetable oil

1/4 heaping teaspoon whole cloves

10 green cardamom pods

8 whole allspice

1 cinnamon stick, broken in half

1 bay leaf

1 medium yellow onion

2 teaspoons Madras-style curry powder

1/2 jalapeno, or more to taste

3 pounds mixed skinless, bone-in chicken thighs and drumsticks (separated)

1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped

2 cups cold water

Serving suggestion: Basmati rice and chutney

In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.

Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.

Season the chicken with salt and pepper. Add the tomato and chicken and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes. Continue to cook, stirring, until the chicken is lightly browned, about 7 minutes more.

Add the water and bring to a boil. Lower the heat to maintain a simmer, cover, and stew for 15 minutes. Uncover and continue cooking, stirring occasionally, until the chicken is cooked through and tender and the liquid thickens into a sauce, about 30 minutes more. Transfer chicken curry to a serving bowl and serve with rice and chutney.