Malaysian Chicken Curry With Peppers Best Recipes

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MALAYSIAN CHICKEN CURRY

2022-10-03



Malaysian Chicken Curry image

This spicy and delicious recipe is absolutely incredible. It is so tasty but not recommended for youngsters. I recommend this recipe to impress visitors or your family. Serve with Jasmati® rice topped with cilantro.

Provided by christinereichard

Categories     World Cuisine Recipes     Asian     Malaysian

Time 1h26m

Yield 8

Number Of Ingredients 19

Ingredients:

  • 8 shallots, roughly chopped
  • 6 hot chile peppers, roughly chopped
  • 8 stalks lemongrass, smashed and cut into 1-inch pieces
  • ½ cup chopped almonds, or to taste
  • 1 small bunch fresh cilantro, roughly chopped
  • 8 cloves garlic, roughly chopped
  • 1 (1 inch) piece ginger, peeled and roughly chopped
  • 2 tablespoons peanut oil
  • 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon peanut oil, or more as needed
  • 1 onion, cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 yellow bell pepper, cut into 1-inch chunks
  • 1 orange bell pepper, cut into 1-inch chunks
  • 1 cup halved snow peas
  • 1 large carrot, cut into matchsticks
  • 2 (14 ounce) cans coconut milk
  • 1 teaspoon white sugar
  • 1 teaspoon salt

Steps:

  • Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
  • Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
  • Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
  • Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.

Nutrition Facts : Calories 617.4 calories, Carbohydrate 29.2 g, Cholesterol 102.6 mg, Fat 42 g, Fiber 4.7 g, Protein 36 g, SaturatedFat 22.9 g, Sodium 409.6 mg, Sugar 7.4 g

MALAYSIAN CHICKEN CURRY WITH PEPPERS

2015-10-02



MALAYSIAN CHICKEN CURRY WITH PEPPERS image

Categories     Chicken     Sauté

Yield 4 Servings

Number Of Ingredients 10

Ingredients:

  • 3 tbls. vegetable oil
  • 1 3- to 3.5-pound chicken, cut into 8 pieces
  • 1/2 c. minced shallots (about 4 oz.)
  • 4 tsp. curry powder
  • 1 med. tomato, finely chopped
  • 1/2 c. coconut milk
  • 2 tsp. paprika
  • 2 med. red bell peppers, cored, chopped
  • 3 jalapeno chilies, seeded, sliced
  • 2 tsp. fresh lemon juice

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until golden on all sides, about 12 minutes. Transfer chicken to plate. Discard all but 1 tbls. pan drippings. Add shallots to skillet and saute until slightly softened, about 3 minutes. Add curry powder and stir until aromatic, about 30 seconds. Add tomato, coconut milk and paprika. Season with salt and bring to boil. Return chicken to skillet. Reduce heat to medium-low, cover and cook until chicken is tender, turning chicken and scraping bottom of skillet occasionally, about 25 minutes. Add peppers, jalapenos and lemon juice to skillet. Cover and cook until peppers are slightly softened, about 5 minutes longer. Arrange chicken on platter. Degrease pan juices, spoon sauce over chicken and serve.

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