Vietnamese-style Murgh Malai

Ingredients

While the original Murgh Malai is traditionally made with Indian spices and flavors, this Vietnamese adaptation incorporates ingredients like lemongrass, fish sauce, and fresh herbs to give it a unique Vietnamese twist. The use of coconut milk adds a creamy texture and balances the spiciness of the curry. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks of lemongrass, bruised 2 stalks of lemongrass, bruised
• 2 tablespoons Vietnamese curry powder 2 tablespoons Vietnamese curry powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 red chili, sliced (optional for heat) 1 red chili, sliced (optional for heat)
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 18g)
• Carbohydrates: 6g (Sugar: 3g)
• Protein: 28g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic, grated ginger, and bruised lemongrass stalks to the pan. Cook for another 2 minutes until fragrant.
3. 3.
   Sprinkle the Vietnamese curry powder over the onion mixture and stir well to coat the ingredients.
4. 4.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
5. 5.
   Pour in the coconut milk, fish sauce, and sugar. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and tender.
7. 7.
   If desired, add sliced red chili for extra heat.
8. 8.
   Remove the lemongrass stalks before serving.
9. 9.
   Garnish with fresh cilantro and serve the Vietnamese-style Murgh Malai over cooked rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and flavors into the curry.
• Vietnamese curry powder — If you can't find Vietnamese curry powder, you can substitute with regular curry powder mixed with a pinch of turmeric and a pinch of ground coriander for a similar flavor profile.
• Fish sauce — Look for a high-quality fish sauce with no added MSG or artificial flavors for the best taste.

Tips & Tricks

• For a creamier texture, you can add a tablespoon of coconut cream towards the end of cooking.
• Adjust the spiciness by adding more or less red chili according to your preference.
• Serve the Murgh Malai with a side of fresh Vietnamese herbs like Thai basil, mint, and cilantro for an extra burst of flavor.
• If you prefer a thicker curry, you can simmer it uncovered for a few extra minutes to reduce the liquid.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Vietnamese-style Murgh Malai over a bed of steamed jasmine rice or with a side of crusty baguette to soak up the delicious curry sauce. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, arrange the chicken pieces on top of the rice and drizzle the curry sauce over them. Sprinkle some sliced red chili and cilantro leaves on top for an added touch of vibrancy.