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Deviled Chicken

Chef.Foodie's picture
For 6 to 8
  Young chicken 1 (Broiler)
  Red chilies 10
  Peppercorns 5
  Cloves 4
  Turmeric 1⁄2 Teaspoon
  Cumin 1 Teaspoon
  Cinnamon piece 2 Inch
  Cardamom 1
  Garlic 2 Clove (10 gm)
  Ginger piece 1 Inch
  Onion 1 Large
  Vinegar 3⁄4 Tablespoon (1 Dessert Spoon)
  Tamarind 50 Gram
  Coconut milk 5 Fluid Ounce (Thick And Thin Milk Extracted From 1/2 Coconut)
  Butter 30 Gram
  Salt To Taste

1. Clean and joint the chicken. Sprinkle over with a little salt and set aside.
2. Grind together to a fine paste red chillies, peppercorns, cloves, turmeric, cumin, cinnamon and cardamom. For less pungency, remove seeds from few chillies. Fry chopped onion. Add sliced ginger and garlic and fry a little longer, then add ground ingredients and fry for another 2 to 3 minutes.
3. Add the chicken. Stir well. Cover vessel and let it cook for about 15 to 20 minutes over a slow fire. Add the thin coconut milk and cook covered for a further 15 minutes.
4. Add tamarind juice and cook till chicken is tender (about half an hour). Add thick coconut milk and bring to boil. Add vinegar and let it simmer for 10 minutes. Remove and serve hot.

Recipe Summary

Difficulty Level: 
Side Dish
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 262 Calories from Fat 158

% Daily Value*

Total Fat 18 g28.2%

Saturated Fat 9.1 g45.4%

Trans Fat 0 g

Cholesterol 71.6 mg23.9%

Sodium 164.4 mg6.8%

Total Carbohydrates 11 g3.8%

Dietary Fiber 2.2 g8.8%

Sugars 6.6 g

Protein 15 g30%

Vitamin A 4.5% Vitamin C 37.1%

Calcium 3.6% Iron 7.5%

*Based on a 2000 Calorie diet

Deviled Chicken Recipe