Devil’s Curry Chicken
A fiery, flavour-packed dish rooted in Eurasian heritage, this Devil’s Curry features tender chicken simmered in a bold blend of chilies, mustard seeds, turmeric, garlic, and tangy vinegar. Packed with antioxidant-rich spices and lean protein, the slow-cooked flavours infuse every bite with deep, aromatic heat—perfectly balanced for a wholesome yet indulgent experience. Pair it with brown rice or fresh vegetables for a satisfying, nutrient-rich meal.
What to prepare
25 minutesDuration: 45 mins Preparation Time: 20 minsDifficulty:EasyIngredients
- 1Whole chicken, cut into pieces
- 5 nosPotato, cut into chunks and fired
- ½ cup Tamarind juice (asam jawa juice)
- 1 tbspVinegar
- ½ tsp Thick soy sauce
- Salt to taste
- Sugar to taste
For blended ingredients
- 15 nosDried chili, soaked
- 4 stalksLemongrass, white part only and roughly sliced
- 4 nosRed onion, roughly sliced
- 4 nosCandle nuts
- 8 clovesGarlic
- 1 inchGinger, roughly sliced
- 1 inchFresh turmeric, roughly sliced
- 1 tspMustard seed
- 100 mlCooking oil
Steps
1) Place all the blended ingredients into Panasonic Jar Mixer Grinder’s Chutney Jar and cover by Dome lid. Select PULSE -> START. Grind ingredients until smooth.
2) Then, change to SPEED 1 -> START. Pour in cooking oil through the water intel and grind until well combined.
3) Heat up a wok, add in the fine paste and sauté until fragrant. Then, add in chicken and stir fry for 5 minutes.
4) Next, add in tamarind juice and vinegar. Mix well and cook for another 15-20 minutes or until chicken is tender.
5) Lastly, add in potato, thick soy sauce and season with salt and sugar. Ready to be served.
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