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Devil Chicken Curry

CarolineArtiss's picture
For spice paste
  Mustard seeds 1 Teaspoon, soaked (brown)
  Lemon grass stalk 2 Medium
  Galangal/Ginger 1 Teaspoon
  Turmeric 2 1⁄2 Teaspoon
  Chillies 5 Medium (fresh)
  Onions/Shallots 2 Large
For chicken curry
  Chicken thighs 1 Kilogram
  Garlic 4 Clove (20 gm)
  Onions 2 Large
  Ginger 1 Teaspoon, shredded
  Potatoes 2 Large, chopped
  Salt 1 Teaspoon
  Soy sauce 1 Tablespoon
  Brown sugar 2 Tablespoon
  White vinegar 100 Milliliter
  Water 3 Cup (48 tbs)
  Sunflower/Vegetable oil 4 Tablespoon

1. For making spice paste - in a blender put all the ingredients and blend until smooth.
2. In a pan, heat oil and saute onions, garlic, ginger and chillies. Keep aside.
3. In a skillet, heat oil and add the spice paste. Add chicken, potatoes, salt and soy sauce and stir well.
4. Add sugar,vinegar and water. Bring to a boil and leave to simmer for 30 minutes. Keep stirring at regular intervals.
5. Add sauteed onion, garlic and ginger to the chicken.

6. Serve with plain rice.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
if you are in the mood of making chicken curry then this recipe will surely help you. The chef's recipe is simple and looks delicious. This is a Malaysian chicken curry and you can serve it with rice.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 414 Calories from Fat 108

% Daily Value*

Total Fat 12 g19%

Saturated Fat 2.3 g11.3%

Trans Fat 0.2 g

Cholesterol 138.3 mg46.1%

Sodium 620.5 mg25.9%

Total Carbohydrates 39 g12.9%

Dietary Fiber 5.5 g22.1%

Sugars 11 g

Protein 39 g77.9%

Vitamin A 6.3% Vitamin C 114.4%

Calcium 7.6% Iron 25.2%

*Based on a 2000 Calorie diet

Devil Chicken Curry Recipe Video