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The Classic Devil's Chicken Curry Recipe

This dish is extremely spicy, it is popular in Southeast Asia, especially in Singapore, Malaysia and the Philippines. There are many versions of this traditional curry recipe, but I will try to give you one that is as close as possible to the basic recipe. Do not worry, you can easily find all the ingredients at any asian store near you. Serve this curry with white rice ... and a smile!

Ingredients (for six guests):

* 8 cloves garlic
* 1 piece of ginger root, peeled and minced
* 5 small onions, coarsely chopped
* 2 red thai chilies, finely chopped
* 2 stalks lemongrass (from which we remove the outer leaves)
* 2 teaspoons turmeric
* 1 teaspoon black pepper
* 10 Macadamia nuts
* 3 tablespoons thai red curry paste
* 12 ounces of water
* 3 tablespoons olive oil
* 1 or 2 tablespoons chili paste (ground red chilies with fresh ginger)
* 1 or 2 tablespoons mustard
* 3 cloves
* 5 cardamom seeds
* 1 cinnamon stick
* 1 cup water
* 1 lb. small potatoes, washed and halved
* 6 boneless chicken breasts or 12 chicken thighs
* 1 large bunch cilantro, chopped
* Salt


1) In a blender, put garlic, ginger, onions, peppers, lemon grass, turmeric, pepper, macadamia nuts, cardamom, Thai curry paste and water and pulse until you get a smooth and even paste.

2) Heat oil in a casserole and add the spice paste. Cook 10 minutes over medium heat.

3) Add the chili paste, mustard, cloves, and cinnamon. Stir and fry for another 10 minutes.

4) Add water, chicken and potatoes. Increase heat and bring to a boil, then reduce heat to medium, cover and simmer 30-40 minutes, until chicken and potatoes are cooked.

5) Season with chopped cilantro leaves and salt. Simmer another 5 minutes then remove the cinnamon stick and serve your devil's chicken curry...