I am big fan on Malaysian cooking so I decided to try their famous Devil’s curry. I used Chicken and potatoes and lots of chillies. If you are not into chilli, this is definitely not the recipe for you but if you love spicy food, you can give it a go.
The amount of chilli in this recipe can be adjusted according to your taste. The following recipe is for hot curry.
Ingredients
For Spice Paste:
- 1 red onion, chopped
- 15 dried red chilies
- 1/2 teaspoon of ground turmeric
- 5 fresh garlic cloves
- 3” knob of ginger
- 3 stems of lemongrass, white part only, thinly sliced
- 1/4 cup of oil
- 2 tablespoons of water
Other ingredients
- 2 tablespoons of cooking oil
- 1 tablespoons of mustard seeds
- 1 kg of chicken breast fillet cut into bite-sized pieces
- 3 large potatoes, peeled and cut into pieces
- 2 cups of chicken stock
- Salt to taste
Method
- Add all the spices in a blender and make a smooth paste. The paste will be thick.
- Heat 2 tablespoons of cooking oil in a heavy bottom pot. Once the oil is heated, add mustard seeds and fry until fragrant.
- Now add the spice paste to the pot and fry until aromatic, approximately around 10 minutes. Make sure the heat is medium.
- Add the chicken and potatoes and stir to make sure the chicken is coated in the spice paste.
- Pour in the chicken stock and bring to boil.
- Cover the pot and simmer for 20-25 minutes or until the potatoes are soft.
- Add salt to taste and the curry is ready. Remember chicken stock will have salt also so taste before adding salt.
Have a great day.
M from nepaliaustralian
XOXO
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Nice try, Australian, but with chillies and onions it definitely is not for me.
Don’t you like spicy food Dai?
Well it’s not exactly like that. I’ve been trying to train myself all my life to eat chiili, without success. I do buy and use chilli. I add it to lots of things but Nepalis say I don’t make things spicy enough. It means I can take a little but too much and my nose runs, tears come from my eyes and I usually go very red. Anyway I’m a born optimist so I am still trying hehehe.
With onions, I’ve detested the smell and taste ever since I was a young child. But I do use lots of garlic when I make anything.
I am an incredible dalbhat fan though and ate it twice a day every day for ten years in Kathmandu. And we make it here in Lisbon, two or three times a week usually.
Have a wonderful evening there, Australian, and keep blogging. You are a superb blogger !
Lots of good wishes from Dai
Sounds spicy and wonderful! Will give it a try with veggies 🙂
It should be good with veggies as well 🙂
Never had anything Malasiyan…will try this soon. Thanks for sharing 😊
This is very easy to make and yummy too 🙂
Going to try this tomorrow for dinner! 🙂 I only have ground mustard, but I guess it should be okay. Should the potatoes be boiled first?
No, just cut them into pieces and it will be cooked together with chicken. I am loving this curry 🙂
I wanted to tell you how it went 🙂 I didn’t find lemongrass at the store and I used only about 5 or 6 dried chilli so I didn’t get the red color. But I added a bit of dark soy sauce. It turned out to be really good! 🙂 I ate it with Nepali style chowmein hehe. Thanks for posting!
Nom nom, sounds yummy. Glad you loved it.
Lemon zest is good substituent for lemon grass ( zest from 1 lemon = 2 stalks lemon grass)