Best 4 Slow Cooker Malaysian Chicken Recipes

SLOW-COOKER MALAYSIAN CHICKEN

Slow-Cooker Malaysian Chicken image

Malaysian food has influences from the Malays, Chinese, Indians, Thai, Portuguese and British. In this dish, Asian ingredients combine for maximum flavor, and the sweet potatoes help to thicken the sauce as the dish slowly cooks. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Dinner

Time 5h20m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup coconut milk
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 tablespoon fish sauce
2 teaspoons curry powder
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
2 medium sweet potatoes, peeled and cut into 1/2-inch thick slices
2 pounds boneless skinless chicken thighs
2 tablespoons cornstarch
2 tablespoons water

Steps:

In a bowl, whisk together the first 9 ingredients; stir in tomatoes. Place sweet potatoes in a 5- or 6-qt. slow cooker; top with chicken. Pour tomato mixture over top. Cook, covered, on low until chicken is tender and a thermometer reads 170°, 5-6 hours. , Remove chicken and sweet potatoes; keep warm. Transfer cooking juices to a saucepan. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve sauce with chicken and potatoes.

Nutrition Facts : Calories 425 calories, Fat 20g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 964mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 4g fiber), Protein 33g protein.

MALAYSIAN CHICKEN CURRY

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

SIMPLE MALAYSIAN FRIED CHICKEN

Simple Malaysian Fried Chicken image

This is my mother's special, yet simple, recipe that is loved by my family. Chicken marinated in garlic, oyster sauce and curry powder, then fried.

Provided by Saadiah Din

Categories World Cuisine Recipes Asian Malaysian

Time 1h15m

Yield 4

Number Of Ingredients 5

Ingredients

1 (4 pound) whole chicken, cut into pieces
6 cloves garlic, chopped
4 tablespoons oyster sauce
2 tablespoons curry powder
½ cup vegetable oil

Steps:

To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

Nutrition Facts : Calories 1238.2 calories, Carbohydrate 3.8 g, Cholesterol 340.5 mg, Fat 96.3 g, Fiber 1.2 g, Protein 85.2 g, SaturatedFat 23.2 g, Sodium 429.5 mg, Sugar 0.1 g

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY

Gordon Ramsay's Malaysian Chicken Curry image

This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.

Provided by mell_2

Categories Curries

Time 26m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

5 garlic cloves, peeled
4 -5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil
800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light 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
salt and pepper
coriander leaves, roughly torn

Steps:

To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the 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 half an hour to an hour until the chicken is tender.
Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
To serve, scatter the coriander leaves over the curry and serve with rice and roti.