Hot Curry Chicken

    Hot Curry Chicken


    2 people made this

    This curry chicken is Portuguese and Malaysian influenced; it is extremely chilli hot but still has great flavour and is packed with chicken and vegetables to make a hearty meal.

    Serves: 8 

    • 1 1/2 kg chicken, cut into bite-size pieces
    • 1 pinch salt to taste
    • oil for cooking
    • 6 shallots, sliced
    • 3 cloves garlic, sliced
    • 20g mustard seeds
    • 1 1/4 cup (315ml) water
    • 500g potatoes, quartered
    • 3 tomatoes, quartered
    • 2 large onions ,quartered
    • 1 1/2 tablespoons vinegar
    • 1 tablespoon dark soy sauce
    • 3 red chillies, cut longwise
    • Spice Blend:
    • 20 dried chillies, soaked in water and deseeded
    • 20 shallots
    • 4 cloves garlic
    • 2cm turmeric root or 1 teaspoon turmeric powder
    • 2 1/2 cm galangal
    • 4cm ginger
    • 8 candlenuts
    • 3 teaspoons coriander seeds

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Season chicken with salt and set aside. Blend all spice ingredients until fine.
    2. Heat a little oil in saucepan and lightly brown the sliced shallots and garlic.
    3. Add the spice blend and fry until fragrant. Slightly crush the mustard seeds and add to the saucepan blending the ingredients then fry for another 3 minutes.
    4. Put in the chicken pieces and mix well. Add water and cook over medium heat until the chicken is tender.
    5. Add quartered potatoes, onions, tomatoes, vinegar, soy sauce, fresh chillies and season with salt. Cook until the potatoes and chicken are cooked through.

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