Tag Archives: chicken curry

Devil’s Curry

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.


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


  • Add all the spices in a blender and make a smooth paste. The paste will be thick.

Devil’s Curry (1)

Devil’s Curry (2)

  • Heat 2 tablespoons of cooking oil in a heavy bottom pot. Once the oil is heated, add mustard seeds and fry until fragrant.

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  • Now add the spice paste to the pot and fry until aromatic, approximately around 10 minutes. Make sure the heat is medium.

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  • Add the chicken and potatoes and stir to make sure the chicken is coated in the spice paste.

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  • Pour in the chicken stock and bring to boil.

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  • 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.

Devil’s Curry (7)

Have a great day.

M from nepaliaustralian


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Simple chicken curry

It has been a few days that my hubby wanted to eat typical daal bhaat, aachar and masu. Normally we don’t eat rice at home so yesterday I decided to make him the Nepali meal. So I cooked this simple chicken recipe.


  • Chicken, about 1.5 kg, cut into medium sized pieces
  • 2 large onions, finely chopped
  • 2 tomatoes diced
  • 2 fresh green chilies
  • 2 teaspoon ginger garlic paste
  • 8 teaspoon olive oil
  • 3  teaspoon cumin powder
  • 2  teaspoon coriander powder
  • 1 teaspoon turmeric power
  • A few curry leaves
  • Salt as per taste


  • Remove the skin from the chicken.(optional)
  • Season the pieces with 3 tablespoons of oil, salt, chilli, turmeric, coriander and cumin powder.

simple chicken curry (1)

  • Set aside for at least an half hour.
  • Heat rest oil in a frying pan. Add the chicken pieces and cook until brown on all sides; usually 6–8 minutes. Remove from the pan and set aside on a plate.

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  • Dice the tomatoes and green chillies, make a puree, and set aside.

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  • In a pan, add remaining oil, throw in the garlic ginger paste, and curry leaves.

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  • Then add the onions and fry for 15 minutes or until golden brown, stirring regularly.

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  • Once onion is cooked, pour the tomato puree and let it cook for 10 minutes stirring occasionally. If the sauce reduces significantly, add some water.

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  • Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 5 minutes, or until tender.

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  • The delicious chicken curry is ready and it can be served with rice or roti.

simple chicken curry (8)

You may also like:

*Goat curry (using a pressure cooker) *Chicken Tikka Masala