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Devil Chicken Curry

CarolineArtiss's picture
Ingredients
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
Directions

MAKING
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.

SERVING
6. Serve with plain rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Malaysian
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6
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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