Malaysian Chicken Devil Curry
Try this exotic and quite unusual Malaysian curry to spice things up. This curry is a real mix of cultures and flavours that work beautifully with each other.
Ingredients
Spice paste:
- 1 tsp brown mustard seeds soaked in water for 5 minutes
- 2 stalks of lemon grass (outer layer removed)
- 2 cm piece of galangal (or ginger)
- 2 ½ tsp turmeric
- 3 – 5 fresh chillies (depending how hot you like it)
- 2 brown onions or 10 shallots
The rest of ingredients
- 1 kg chicken thighs
- 4 cloves garlic sliced
- 2 onions cut in quarters
- 5 cm piece ginger shredded
- 2 large potatoes (peeled and chopped into chunks)
- 1 tsp salt
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 1/3-cup 100ml white vinegar
- 2 – 3 cups of water
- Approx 4 tbsp sunflower / vegetable oil
Put all the spice paste ingredients into a blender with a little oil and whiz until it becomes a smooth paste.
Heat about 2 tbsp of oil in a wok and stir fry the onions, garlic, ginger and chillies for 2 minutes over a hot heat. Drain and leave to one side, as you will be adding this in at the end.
Next, in a large pan, heat 2 tbsp of oil and add the spice paste. Cook for 5 minutes so all the flavours come out. Then add the chicken, potatoes, salt and soy sauce and mix together. Cook for another 5 minutes. Add the sugar, vinegar and water bring to the boil then leave to simmer uncovered for 30 minutes on a gentle heat. Give it a stir every now and then to make sure it doesn’t stick or the heat is too high.
Once the chicken has cooked the sauce should be quite thick and the potatoes cooked through. If not, keep cooking until they have all cooked adding a little more water if need be. Lastly add the fried onions, garlic, ginger and chillies you cooked earlier and stir in.
Serve this curry with plain steamed rice or roti!
This is a very unusual curry, as it tastes sweet, sour and spicy. If you prefer a more sour taste you can add a little more vinegar, or if you like it sweeter just add a touch more sugar! Play around with it and have fun. As this is quite spicy it is a good idea to have a small bowl of natural plain yoghurt to go with it or even add a couple of tablespoons in at the end. Have a play with it and make it your own… Enjoy
Watch the video tutorial below:
Hey there ! Nice Malaysian dish . I loved it . What about my Oreo cheesecake ? My brother’s birthday is on the 16 april . I hope you understand . (:
Hello!! I will do you a cheesecake recipe if I can fit it in this week hun!! I hope I can for you… x
Is it possible to post printer-friendly recipes? Thanks
Hello! I will have a look and see if I can figure that out. I don’t have an IT team so it’s just very un techincal me at the mo! – apologies. But thank you for letting me know this is an issue I need to get sorted! x
Is it possible to post printer-friendly recipes? Thanks
This is a fabulous recipe! My wife and I love Malaysian and Nyonya food.
Hello! I just loved your recipe. And I put some coconut milk in and it taste like massaman in Thailand. This weekend I’ll try to make your blueberry cheesecake.
Hello, thank you for leaving a comment! Great idea to put some coconut in! thank you for sharing and I hope the cheesecake comes out great! x
if we want to cook chicken curry the most important ingredients are coconut milk or else if u dont have any coconut milk u can use condensed milk..and actually this recepie u shouldn’t put vinegar and brown sugar..curry has a spicy n milky taste not sweet n sour..i know coz i’m malaysian..
Chicken Curry with Potatoes Recipe
Ingredients:
1 pack instant curry paste (8 oz or 250 grams)
8 oz peeled potatoes
4 chicken leg quarters (4 drumsticks and 4 thighs or 2 lbs chicken)
3 shallots (peeled and sliced thinly)
2 lemongrass (use the white parts only, pounded)
1 tablespoon oil
2 cups water/500 ml (use less water if you want thicker curry or more if you want more curry sauce)
1/2 cup coconut milk (100 ml)
Some curry leaves (optional)
Method:
Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then debone the chicken.
Heat up a deep pot and add the oil. Saute the sliced shallots until aromatic or light brown in color. Add the curry paste into the pot and stir until aromatic. Add the chicken meat and lemongrass. Stir for 1 minute before adding the water.
Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add the potatoes and simmer for 20 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil. Serve hot.
Alternatively, you can leave the chicken overnight before adding the coconut milk the next day. This cooking method ensures that the chicken meat is really tender and aromatic as the flavor develops overnight. Serve the chicken curry the next day if you use this method.
Cook’s Note:
1. Malaysian curries taste different compared to Thai curries. First of all, we don’t use fish sauce and sugar in Malaysian curries. Also, Malaysian curries are not as rich and milky as we use much less coconut milk, so the tastes of the various spices really shine through. Hence, Malaysian curries are more spice-laden and aromatic in my opinion. According to my Indian friends, Malaysian curry is closest in taste to Indian curry.
http://rasamalaysia.com/chicken-curry-with-potatoes/
@Eqa – (1 pack instant curry paste)…Hardly Autentic think ill stick with Carolines curry..
LOL! Thank you
and hope you stay tuned for more recipes to come! X
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