Devil's Chicken Curry

    Devil's Chicken Curry


    1 person made this

    This is extremely spicy dish and very popular in South East Asia, especially in Singapore, Malaysia and the Phillipines. There are many variations to this traditional dish, and I'll try to be as close to the real thing as I can with my version.

    Serves: 6 

    • 8 cloves garlic
    • 2 1/2 cm knob of galangal root or fresh ginger, peeled and sliced
    • 5 small onions, roughly diced
    • 2 fresh red chillies, diced
    • 2 sticks lemon grass, 1 layer of skin peeled
    • knob of fresh turmeric, peeled or 1 heaped teaspoon of dried turmeric
    • 1 teaspoon freshly ground black pepper
    • 10 candlenuts or macadamia nuts
    • 3 tablespoons blachan or belacan (prawn paste)
    • 1/2 cup (125ml) water
    • 3 tablespoons vegetable oil
    • 1 or 2 tablespoons chilli paste
    • 1 or 2 tablespoons English mustard
    • 5 cloves
    • 5 cardamom seeds
    • 1 cinnamon stick
    • 400ml water
    • 500g baby potatoes, washed and halved
    • 6 chicken breast fillets or 12 boneless chicken thighs
    • bunch of fresh coriander, chopped
    • salt, to taste

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Put the garlic, galangal, onions, chillies, lemon grass, turmeric, pepper, nuts, belacan and water in a blender and purée until very smooth.
    2. Heat oil in a large pot and add blended ingredients. Stir over medium heat for 10 minutes.
    3. Add chilli paste, mustard, cloves, cardamom and cinnamon; stir, and let sizzle for another 10 minutes.
    4. Add water, chicken and potatoes; increase heat and bring to a boil. Once boiling, reduce heat to medium, cover pot and let simmer for 30 - 40 minutes, or until chicken and potatoes are cooked.
    5. Season with fresh coriander and salt; simmer for another 5 minutes. Remove cinnamon stick before serving.

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