Gordon Ramsay's Malaysian Chicken Curry.....

Wondering how Gordon Ramsay could do justice to our Malaysian curry chicken, I decided to try out his recipe from his book 'Sunday Lunch'. And suprisingly it turn out quite delicious and my sons giving the thumps up for it. It is not too spicy and with the addition of fish sauce and soya sauce it brings out a sweet salty flavor to the curry.

Here is the recipe to share:

Curry Paste:( Ingredients A)

5 cloves garlic - chopped
4-5 red chillies, trimmed and deseeded
3 lemon grass, trimmed, outer leaves removed and thinly sliced
5 cm piece fresh ginger root, peeled and chopped ( I use lengkuas )
4 large shallots. peeled and chopped
1 tsp ground tumeric
2-3 tbsp oil

French beans.............

Curry:

1 kg skinless and boneless chicken thigh- cut into bite size pieces
2 tbsp oil
2 onions peeled and thinly sliced
sea salt and freshly ground pepper
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml coconut milk
100ml chicken stock ( I use water)
1 tsp palm sugar or soft brown sugar
2 tbsp light soya sauce
2 tbsp fish sauce
some green beans or potatoes.

Blend A in a blender to a smooth paste. Heat oil in pan or wok. Tip in the curry paste and stir over medium heat for a few minutes til fragrant. Add onions and cook stirring frequently for 5 mins til soften. Season the chicken with salt and pepper. Add to the pan and stir to coat them with the spice paste. Add the lime leaves, cinnamon stick, star anise, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30 to 40 mins til chicken is tender.

I add in the coconut milk last as I do not want the milk to curdle up. No salt is added as the soya and fish sauces gives it the saltiness. I use water instead of stock and put in a tsp of chicken stock granules for flavoring. For a healthier curry I sometimes replace the coconut milk with low fat milk or yorgurt.