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Malaysian Curry : Devil Curry Chicken


Ingredients A

  • 900g whole chicken drumstick
  • 4 tablespoons yogurt
  • 2 tablespoons ghee/margarine
  • 2 tablespoons tomatoes puree
  • 1 teaspoon salt
  • 30g garlic cloves (sliced, deep-fried)
  • 700ml water / chicken broth

Ingredients B

  • 1 big onion (about 80g, cubed)
  • 2 cinnamon sticks
  • 4 cardamoms
  • 3 cloves
  • 2 stems curry leaf (leaves only)

Spices

  • 1 big onion (about 50g)
  • 15 dried chilies (soaked)
  • 5 red chilies (cut into triangular)
  • 2 bird's eye chilies
  • 1 teaspoon black pepper corns
  • 6 garlic cloves
  • 15g fresh ginger
  • 45g shallots
  • 2 teaspoons coriander powder
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • 2 tablespoons cooking oil
  • 3 tablespoons water


Method for Cooking Devil Curry Chicken:

  1. Pound entire spices with 3 tablespoons water and cooking oil into food processor until smooth paste, remove and keep aside.
  2. Cut chicken drumstick into convenient pieces, season with yogurt, marinate for 15 minutes.
  3. Heat up 3 tablespoons oil, add in ghee or margarine and all ingredients B, stir-fry briskly until aromatic, spoon in pounded spices mixture, sauté over low heat until fragrant.
  4. Add in chicken pieces, stir-fry briskly for a while, add water and bring to a boil, turn to medium heat, simmer for 20 minutes, add in tomatoes puree, once boiled, season with salt, stir well, cook until the gravy is slightly thick and the chicken pieces are tender.
  5. Lastly, add prefried garlic slices, toss well. Dish up and serve hot.

Malaysian Curry

 
 
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Last Updated: 24/07/2011