Chicken malaya recipe

Chicken Malaya recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Chicken Malaya is a delightful and flavorful dish that combines the richness of chicken with the exotic flavors of Malaysian cuisine. This recipe is a perfect blend of sweet and savory, making it a crowd-pleaser for any occasion. The tender chicken is marinated in a fragrant mixture of spices and coconut milk, then cooked to perfection in a creamy curry sauce. With its unique combination of flavors and easy preparation, Chicken Malaya is sure to become a favorite in your household.

Keywords: Chicken Malaya, recipe, Malaysian cuisine, sweet and savory, creamy curry sauce.

Chicken malaya recipe details

Chicken malaya recipe, recipe Rating: 4.5
Number of votes:100 

Ingredients

2	chicken breasts, cut into strips
½	red pepper, chopped
½	green pepper, chopped
2 stick(s)	celery, chopped
1 large	onion, chopped
1 small	pineapple, trimmed and chopped (or half a large one)
2 tbsp	soy sauce
2 tsp	Worcester sauce
½	lemon, zested and juiced
½	orange, zested and juiced
1 tbsp	tomato puree
	salt and pepper, to taste
1 pinch(es)	ginger powder
small	quantity of chicken stock
	sunflower oil, for frying

Instructions

Slice and trim the pineapple and marinate on a dish with the orange and lemon juice and zest.

Meanwhile, fry the chicken in the oil until browned and reasonably well cooked. Transfer to a warm oven.

Add the chopped peppers, onion and celery to the pan and stir-fry until soft. Add the pineapple cut into chunks and stir-fry for 3 minutes. Add the juice from the marinade, soy sauce, Worcester sauce, tomato puree, and the chicken stock. Season with ginger, salt and freshly ground black pepper.

Cook briefly until blended and return the chicken, with any juices, to the pan and continue cooking, basting frequently until the chicken is completely cooked.

Serve hot, with boiled rice, garnished with watercress, orange slices and fresh pineapple chunks.

About the recipe:
This recipe is my take on a dish I had in Malaya, but probably not accurate!

Preparation time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:
n/a