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Malaysian chicken curry


  • Curry paste

  • 5 Cloves Garlic peeled and roughly chopped

  • 4.5 long Red chilli's trimmed, deseeded and roughly chopped

  • 3 Stalks Lemongrass trimmed with the outer leaves removed and thinly sliced

  • 3 cm piece fresh root Ginger peeled and chopped

  • 4 large shallots peeled and chopped

  • 1 teaspoon ground Turmeric

  • 3 tablespoons groundnut oil

  • To make the curry

  • 1 kg chicken thigh

  • 2 tablespoons groundnut oil

  • 2 Onions peeled and thinly sliced

  • Sea Salt & freshly ground black pepper

  • 4 Kaffir Lime leaves

  • 1 stick Cinnamon

  • 3 star anise

  • 400 ml Coconut milk

  • 100 ml chicken stock

  • 1 teaspoon Palm Sugar or soft brown sugar

  • 2 tablespoons light soy sauce

  • 2 tablespoons Fish sauce

  • 400 g green beans trimmed and cut into 5cm lengths

  • coriander leaf roughly torn

  • Coconut rice

  • 300 g jasmine rice or Thai fragrant or other long-grain rice

  • 200 ml Coconut milk

  • 5 cm piece of fresh Ginger peeled

  • sea salt


  • Curry paste:

  • 1.

    First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).

  • To make the curry:

  • 1.

    To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.

  • 2.

    Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice 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 30–40 minutes until the chicken is tender.

  • Coconut rice:

  • 1.

    For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5–10 minutes. Fluff the rice with a fork and serve while still hot.

  • 2.

    Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3–4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.


Copyright © Gordon Ramsay

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3 comments • 5 ratings
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Posted by jcgroperReport
if anybody trys this with beef please post a comment as i will
Posted by jcgroperReport
beautiful curry,goes very well with the coconut it!
Posted by Michael808Report
This curry is truly wonderful. I was called to the phone so it was slightly overcooked but the caramelisation was superb. It was a toss-up between a Mughlai curry by Nigella or this and I'm very glad we chose Gordon - excellent!