This Gordon Ramsay Malaysian Curry Recipe is a rich and aromatic recipe, which is made with a fragrant spice paste and creamy coconut milk. It’s a deeply flavorful dish, ready in about 1 hour.
Jump to RecipeGordon Ramsay Malaysian Curry Recipe Ingredients
- 6 shallots
- 8 garlic cloves
- 1 stalk lemongrass, tough outer layers removed
- 1 piece ginger (about 1-inch)
- 5 dried red chiles, soaked in hot water
- 2 Thai red chiles (optional, for extra heat)
- 5 tbsp oil
- 5 tbsp Malaysian curry powder
- ½ tsp chile powder
- 1 tsp kosher salt
- 1 cinnamon stick
- 2 star anise
- 10–15 curry leaves
- 2½ lbs bone-in chicken thighs/drumsticks
- 4 cups water
- 3 medium potatoes, peeled & quartered
- 1½ cups coconut milk
How To Make Gordon Ramsay Malaysian Curry Recipe
- Make the Spice Paste (Rempah): In a blender or food processor, combine the shallots, garlic, lemongrass, ginger, and both the soaked dried chiles and fresh Thai chiles (if using). Blend until you have a smooth paste.
- Fry the Paste: Heat the oil in a large, wide pot or Dutch oven over medium heat. Add the blended spice paste and fry for 6–8 minutes, stirring frequently, until it is fragrant and darkens in color.
- Cook to Pecah Minyak: Add the Malaysian curry powder, chile powder, and salt. Continue to cook for another 3–5 minutes, stirring, until the oil separates from the paste. This stage, known as “pecah minyak,” is crucial for flavor development.
- Sear the Chicken: Add the cinnamon stick, star anise, and curry leaves to the pot, followed by the chicken pieces. Stir to coat the chicken in the paste and cook for 3–5 minutes.
- Simmer the Curry: Pour in the water, ensuring the chicken is just covered. Bring to a boil, then cover the pot, reduce the heat, and simmer for 10 minutes.
- Add Potatoes: Add the quartered potatoes to the pot. Continue to simmer, uncovered, for 25–30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Finish with Coconut Milk: Stir in the coconut milk and let the curry simmer gently for another 2–3 minutes to warm through without boiling. Taste and adjust the seasoning with more salt if needed. Let it rest for at least 10-15 minutes before serving hot.
Recipe Tips
- Why use a wide pot? A wide pot provides more surface area, which allows the spice paste to fry properly rather than steam. This is essential for developing the deep, rich base flavor of the curry.
- What is “Pecah Minyak”? This is a Malay term that literally means “broken oil.” It’s the most important stage in making many Malaysian curries. It refers to the point where the spice paste is so well-cooked that the oil separates and rises to the surface. If you don’t reach this stage, your curry’s flavor won’t reach its full potential.
- Can I make the spice paste ahead of time? Yes. The spice paste (rempah) is perfect for making in a double or triple batch. You can store the extra in an airtight container in the fridge for a week or freeze it in portions for an instant curry starter.
- Why rest the curry before serving? Like any good stew, this curry tastes even better after it has had time to rest. Letting it sit for at least 30 minutes (or even better, reheating it the next day) allows all the complex flavors to meld and deepen.
What To Serve With Malaysian Curry
This rich, aromatic curry is traditionally served with sides that complement its flavor:
- Steamed jasmine or basmati rice
- Roti canai or other flaky flatbreads
- A simple cucumber and onion pickle (acar)
How To Store Malaysian Curry
- Refrigerate: Cool the curry completely and store it in an airtight container in the refrigerator for up to 3 days. The flavor will be even better on the second day.
- Freeze: This curry freezes well. Let it cool and store in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating gently on the stove.
Malaysian Curry Nutrition Facts
- Calories: 560kcal
- Carbohydrates: 35g
- Protein: 40g
- Fat: 30g
- Saturated Fat: 15g
- Sodium: 900mg
- Fiber: 7g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is Malaysian curry powder?
It’s a specific blend of spices, often including turmeric, coriander, cumin, fennel, and cinnamon, that is distinct from Indian curry powders. You can find it at most Asian grocery stores.
Can I use boneless chicken?
Yes, you can use boneless chicken thighs or breasts. If using boneless meat, you will need to reduce the simmering time significantly to avoid overcooking it.
How can I make this dish vegetarian?
To make a vegetarian version, you can substitute the chicken with firm tofu, chickpeas, and a mix of hearty vegetables like sweet potatoes and bell peppers. Use vegetable stock instead of water for a richer flavor.
Gordon Ramsay Malaysian Curry Recipe
Course: DinnerCuisine: MalaysianDifficulty: Easy6
servings15
minutes45
minutes560
kcalA rich, spicy, and aromatic Malaysian chicken curry with tender chicken, potatoes, and a creamy coconut finish.
Ingredients
Paste: 6 shallots, 8 garlic cloves, 1 stalk lemongrass, 1 piece ginger, 5 dried red chiles, 2 optional Thai red chiles.
Curry: 5 tbsp oil, 5 tbsp Malaysian curry powder, ½ tsp chile powder, 1 tsp salt, 1 cinnamon stick, 2 star anise, 10-15 curry leaves, 2½ lbs bone-in chicken, 4 cups water, 3 medium potatoes, 1½ cups coconut milk.
Directions
- Blend shallots, garlic, lemongrass, ginger, and chiles to form a smooth paste.
- In a wide pot, heat oil and fry the paste for 6-8 minutes until fragrant and darker.
- Add curry powder, chile powder, and salt. Cook for 3-5 minutes until the oil separates from the paste (pecah minyak).
- Add cinnamon, star anise, curry leaves, and chicken pieces. Stir for 3-5 minutes.
- Pour in water to cover, bring to a simmer, and cook covered for 10 minutes.
- Add potatoes and continue to simmer uncovered for 25-30 minutes until chicken and potatoes are tender.
- Stir in coconut milk and warm through for 2-3 minutes. Rest before serving.
Notes
- Frying the spice paste in a wide pot, not a crowded one, is essential for proper flavor development.
- The “pecah minyak” stage (when the oil separates from the paste) is the key to a deeply flavorful curry.
- This curry tastes even better the next day, so making it ahead is a great option.
- You can make a large batch of the spice paste and freeze it in portions for future use.
