Devils Chicken Curry


Devil Curry is indeed spicy but sumptuously tasty from the Eurasian kitchen. Devils curry is made with shallots, garlic, chili peppers, tumeric, ginger, lemongrass, mustard seeds and will surely bring fire to your mouth : ) Serve with your choice of rice, cauliflower rice or rice noodles

Devils Chicken Curry
Print Recipe
Servings Prep Time
6 4.5 hours
Cook Time
40 minutes
Servings Prep Time
6 4.5 hours
Cook Time
40 minutes
Devils Chicken Curry
Print Recipe
Servings Prep Time
6 4.5 hours
Cook Time
40 minutes
Servings Prep Time
6 4.5 hours
Cook Time
40 minutes
Ingredients
Spice Paste
  • 8 shallots chopped
  • 5 garlic cloves
  • 3' knob ginger
  • 3 stems lemongrass white part only, thinly sliced
  • 30 dried red chies
  • 1/4 cup oil
  • 2 tbsp water
  • 1/2 tsp ground tumeric
Other Ingredients
  • 2 tbsp cooking oil
  • 1 tbsp mustard seeds
  • 3 lbs shredded chicken slow cook for about 4-5 hours
  • 1 cup cubed turnip
  • 1 cup sliced bell red peppers
  • 2 cups chicken stock
  • salt to taste
  • 2 tbsp white vinegar
Servings:
Instructions
  1. In a food processor, blend the spice paste ingredients until thick and smooth. Set aside
  2. In a heavy pot, heat two Tbsp. of oil. Add the mustard seeds and fry until fragrant. Add all of the spice paste and fry until aromatic, about 10 minutes. Add the chicken and stir to make sure the chicken is coated in the spice paste. Add the turnip and bell pepper. Stir to combine.
  3. Pour in the chicken stock. Bring to boil, lower to a simmer and cover and cook for 20-25 minutes or until the potatoes are soft.
  4. Salt to taste. Stir in the white vinegar. Serve with rice. Garnish with cilantro or parsley (optional). Enjoy!
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