Malaysian devil chicken curry recipe. - Narcissism is Necessary

Malaysian devil chicken curry recipe.

Contrary to what the name of the dish suggests…, it’s not evil. It does however, pack some heat.

By some, I mean LOADS. Be warned you should only make this if you’re a lover of spicy food. That said, I imagine you could reduce the amount of dry chillies and substitute with more shallots for something with less heat.

# – Malaysian devil chicken curry.

For the curry paste:

  • 30 shallots
  • 30 dried chillies, seeded and soaked for 15 minutes
  • 2 1/2 tablespoons of tumeric powder
  • 1 inch length of galangal, chopped
  • 2 stalks of lemongrass, chopped
  • 1 teaspoon of brown mustard seeds, soaked for 5 minutes

The other ingredients:

  • 2 onions, quartered
  • 2 inches of ginger, sliced
  • 5 cloves of garlic, sliced
  • 2 red chillies, seeded & halved lengthwise
  • 2 teaspoons of salt
  • 1 teaspoon of light soya sauce
  • 4 tablespoons of sugar
  • 4 potatoes, peeled and quartered
  • 3 chicken thighs with bone, skin removed & chopped into serving pieces
  • 125 ml of white vinegar
  • 1 litre of water

# – Seed, soak, peel whatever you need to do for the curry paste (refer to ingredients list above).

# – Chuck them all in a blender or food processor and blitz.

# – Add some oil while at it to smoothen the paste. I’d say about 2 – 3 tablespoons.

# – Set the curry paste aside. By the way, you’re working with tumeric here and that stuff stains everything! So becareful.

# – Heat up some oil in a pan and fry up the quartered onions, sliced ginger, sliced garlic and halved chillies.

# – Remove from heat and set aside when they’ve browned & wilted slightly.

# – Now heat up about 4 tablespoons of oil in a saucepan and chuck the curry paste in. Fry for about 3 minutes.

# – Add 2 teaspoons of salt.

# – Followed by a teaspoon of light soya sauce.

# – And 4 tablespoons of sugar. Stir.

# – Now throw in the chicken.

# – Don’t forget the potatoes. Stir till everything’s coated by the curry paste.

# – Pour the white vinegar in..

# – And then the 1 litre of water.

# – Stir till combined and allow to simmer for 30 minutes or when liquid has reduced by half.

# – When the liquid has reduced by half, throw in the onions, garlic, ginger and chillies fried earlier. Stir and simmer for a further 5 minutes.

# – Malaysian devil chicken curry, DONE!

# – Serve with piping hot plain rice. Yums!

It’s also very helpful if you’ve got a helper to seed 30 dry chillies for it’s not a very pleasant task. My hands were still tingling 5 hours later. I found it much easier and faster to seed the chillies after they’ve been soaked in water and softened up. With a pair of kitchen scissors, do it under running water to quickly flush away the seeds.

Really, if you want to make this, make sure you’ve prepared the ingredients earlier on otherwise you may find your poor back on the verge of breaking by the end of it all. But…it’s all worth it. Because it’s interesting! It’s complex! It’s mind-bogglingly delicious!

The curry tasted better too after a day. The BF ate it with bread. He ate it all. He didn’t leave me any -_-

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18 Responses to Malaysian devil chicken curry recipe.

  1. KY June 7, 2011 at 4:52 pm #

    this one sure stim, after makan .. toilet time. HAHAHHA

    • Kimberlycun June 7, 2011 at 5:01 pm #

      lets not even begin on the gas production…

  2. ShaolinTiger June 7, 2011 at 7:09 pm #

    Damn bloody spicy! And damn bloody tasty too!

  3. whytevee June 7, 2011 at 9:21 pm #

    i love this dish! but my version contains coconut milk and more gravy..and yeah, it’s really spicy!

    • Kimberlycun June 7, 2011 at 11:09 pm #

      oooh i’m going to try adding coconut milk when i make it again :D thanks!

  4. ashley June 7, 2011 at 11:00 pm #

    just cut both ends of the dried chilli and do what you did to red chillies ! no tingling hands =)

  5. Tien June 8, 2011 at 5:28 am #

    You made your own curry paste that’s so awesome! Interesting that no coconut milk was used. I love curries! Yours look divine! When I make curry I cheat and just use Baba’s curry powder though :p

    • Kimberlycun June 9, 2011 at 2:23 pm #

      thanks! i was surprised as well that there’s no coconut milk but the sauce was quite thick!

  6. Blurcheryl June 9, 2011 at 10:40 am #

    Wow!Look delicious and its not easy to make with so many ingredients in it :( I forgot about this dish altogether and when I read yours, I recalled that my ex-colleaque used to bring it from home and share with me..

    • Kimberlycun June 9, 2011 at 2:26 pm #

      but we can easily get all the ingredients here..that is half battle won :D

  7. Sarah June 9, 2011 at 2:11 pm #

    This devil curry differs alot from the authentic Eurasian Curry Devil.

    • Kimberlycun June 9, 2011 at 2:26 pm #

      i guess every curry is different. what makes it a “devil” is the vinegar heh

  8. Jeanette June 10, 2011 at 6:48 pm #

    the first thing that hit me was that the ginger looks like a kitten with a mega fat tail and a missing eye.

    thinking that you may like to know that!!! lol

    keep smiling! :D

    • Kimberlycun June 10, 2011 at 7:00 pm #

      it’s a galangal…not a ginger but thanks for pointing it out! hahahahah. Thanks for dropping by :)

  9. jennachoim July 22, 2013 at 5:25 pm #

    hey i found it to be lovely recipe…just done it!

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