We love this curry, you can make it as hot or mild as you like - just add or remove a chilli or two.

This is my titivated version of Gordon Ramsay's recipe from The F-Word and is well worth giving a go and I'm sure you will love it.

Malaysian Chicken Curry

 Gordon Ramsay

Whether or not it's anything like a true Malaysian curry, I've no idea so perhaps we'll call it Malaysian-style curry.

Don't be put off by the long list of ingredients, it's easy to make and you can buy everything needed in any good supermarket.

I made this for two but if you want it for four people I'd say you can just add more chicken and keep the sauce as it is. You could add a little more coconut milk and it should be fine.

Gordon's original recipe has fine green beans in it, but I didn't have any so left them out.

Fish Sauce

He also adds 2 tablespoons of fish sauce (which is a LOT of fish sauce) I'm thinking it would be far too salty and horrid.

Anyway, turns out I was right because I only used half a teaspoon and found this was enough - you can always add more if you like, but of course, you can't remove it so beware!

Top Tip

The paste should have a lemongrass stalk - trimmed and outer leaves removed but I didn't have one so I added a squeeze of lime juice to taste towards the end of cooking not to the paste.

Curry,Malaysian,Gordon,Ramsay,

Curry,Malaysian,Gordon Ramsay,Main,Dinner

Malaysian

Yield: 2

Author: Jan Bennett

Malaysian Chicken Curry

The paste should also have a lemongrass stalk - trimmed and outer leaves removed. As I didn't have one I added a squeeze of lime juice to taste towards the end of cooking; not to the paste itself. Gordon's original recipe has fine green beans in it, but I left them out.

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• 2 nice skinless chicken fillets - cubed
• 1 tablespoon groundnut or vegetable oil
• 2 medium onions - peeled and chopped into small dice
• freshly ground black pepper
• 2 fresh kaffir lime leaves - I used dried
• 1 cinnamon stick
• 2 x star anise
• 200ml coconut milk
• 50ml chicken stock made from half a Knorr stock cube
• 2 teaspoons palm sugar (or soft brown sugar)
• 1 tablespoon light soy sauce
• 1 teaspoon of dark soy sauce
• 1/2 a teaspoon fish sauce - *See my comment in the note below
• To serve: a handful of coriander leaves - roughly torn

For the curry paste

• 3 garlic cloves - peeled
• 3 long red chillies - trimmed and deseeded
• 3cm piece fresh root ginger - peeled
• 3 shallots - peeled
• 1 teaspoon ground turmeric
• 2 tablespoons groundnut or vegetable oil

Instructions

1. First, make the curry paste. Put the garlic, chillies, (lemongrass if using), ginger, shallots and turmeric in a food processor and whiz to a paste.
2. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. 
3. (Or you can pound the ingredients together in batches using a pestle and mortar).
4. To make the curry, cut the chicken into bite-sized pieces. 
5. Heat the oil in a large cast-iron casserole or heavy-based pan. 
6. Tip in the curry paste and stir over medium heat for a few minutes until fragrant. 
7. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
8. Season the chicken pieces with pepper. Add to the pan and stir to coat them in the spice paste. 
9. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil.
10. Reduce the heat to a simmer and cook gently for 30–40 minutes until the chicken is tender.
11. Skim off any excess oil on the surface of the curry - By the way, I didn't have to skim mine.
12. Taste and adjust the seasoning adding a squeeze of lime juice if you didn't add lemongrass. 
13. Remove the cinnamon stick and star anise and discard. 
14. Scatter the coriander leaves over the curry and serve with some nice rice.

Notes:

He also adds 2 tablespoons (that's a lot) of fish sauce but I'm thinking it would be salty and horrid and you can always add more if you think it needs it.

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