Devil's Chicken Curry

Name: Devil's Chicken Curry
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4
Ingredients: 2 stalks lemongrass, outer leaves removed and stem finely chopped; 4 garlic cloves, peeled and chopped; 5 shallots, peeled and chopped; Thumb sized piece of ginger, peeled and chopped; 1/2 tsp ground turmeric; 8 dried Kashmiri chillies, chopped; 8 dried whole red chillies, chopped; 3 fresh red chillies, chopped; 2 tbsps vegetable oil; 1/2 tsp shrimp paste; 4 whole chicken legs (thigh and drumstick), skin on; 1 tbsp dark soy sauce; 4 tbsps vegetable oil; 1 onion, peeled and thinly sliced; 3 garlic cloves, peeled and thinly sliced; Thumb sized piece of ginger, peeled and thinly sliced; 2 red chillies, halved lengthwise; 3 large potatoes, peeled and quartered; 100ml white wine vinegar; 1 tbsp mustard powder; 800ml hot chicken stock; Handful fresh coriander leaves, roughly chopped

by Amy Massey

4 Servings

1 hr 25 min

This curry should come with a health warning and is not for the faint hearted! I myself am a real chilli lover, but I hate when recipes forgo the flavour in a dish just so they can increase the heat. This is not one of those curries.

Devil's curry brings the heat with a mixture of 3 types of chilli, both fresh and dried, but is complimented perfectly with punchy mustard powder and white vinegar.

If you're a chilli fan, it's definitely worth giving it a try. But if you're someone who normally orders a korma, maybe skip this one out!

For the spice lovers out there, this curry is one to test your taste buds. Super hot and fiery but also delicious!

The chicken is first scored and covered in the soy sauce and seasoning to allow the meat to take on the salty flavour.

Chicken and potatoes are slowly cooked in a medley of chillies, vinegar and mustard, giving it the punchiness that makes this dish not for the faint hearted.

The curry is cooked until the chicken is tender and falling off the bone.

Devil's Chicken Curry

You can do it! Saved to your recipes

Recipe details

Yield 4 Servings
Time spent: Prep time: 10 Minutes Cook time: 75 Minutes Total time: 1 hr 25 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

For the curry paste

2 stalks lemongrass, outer leaves removed and stem finely chopped
4 garlic cloves, peeled and chopped
5 shallots, peeled and chopped
Thumb sized piece of ginger, peeled and chopped
1/2 tsp ground turmeric
8 dried Kashmiri chillies, chopped
8 dried whole red chillies, chopped
3 fresh red chillies, chopped
2 tbsps vegetable oil
1/2 tsp shrimp paste

For the curry

4 whole chicken legs (thigh and drumstick), skin on
1 tbsp dark soy sauce
4 tbsps vegetable oil
1 onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
Thumb sized piece of ginger, peeled and thinly sliced
2 red chillies, halved lengthwise
3 large potatoes, peeled and quartered
100ml white wine vinegar
1 tbsp mustard powder
800ml hot chicken stock
Handful fresh coriander leaves, roughly chopped

Instructions

For the paste

Place all of the ingredients for the paste into a blender and blitz until it forms a smooth paste. Add a little water to loosen the mixture of needed.

For the curry

Score the chicken skin lightly and coat in the soy sauce. Season with a little salt and pepper.
Place a large, heavy based saucepan over a medium heat and add 2 tbsps of the oil.
Add the chicken and cook for around 2 minutes on each side to brown the skin. You may need to do this in batches. Remove the chicken using a slotted spoon and set aside.
Add the onion, garlic, ginger and chillies and cook for 2-3 minutes until fragrant and the onion is golden brown. Remove the onion mixture from the pan.
Clean out the saucepan and add the rest of the oil, followed by the curry paste. Cook the curry paste gently over a medium heat until it browns and is very fragrant.
Return the chicken and onion mixture to the pan, followed by the potatoes and white wine vinegar.
Cook until the liquid has almost completely evaporated.
Add the mustard powder and cook for 1 minute before adding the chicken stock.
Reduce the heat to low and partially cover the saucepan with a lid. Allow the curry to simmer for 1 hour, or until the chicken and potatoes are tender.
Finish by scattering the coriander leaves on top as a garnish.

Comments

Louise Capra on Sep 09, 2023

Sounds delicious! Where do I find some of the ingredients? Shrimp paste? Kashmiri chilies???? If I can’t find, what can I substitute???? Really want to make this!!!

Like Reply
- Amy Massey on Sep 10, 2023
  
  Comments from the other reader below are super helpful. To try and find the chillies a d shrimp paste etc I recommend looking for an Asian supermarket, particularly for the shrimp paste. If you can't find shrimp paste, a good substitute would be some tinned anchovies.
  
  1
Cso51108026 on Sep 09, 2023

Kashmiri chiles aren't local; I used dried Japones (Japanese) chiles and a couple of Carolina Reapers. I added a cup or so or chicken broth, so used a little less soy (just cuz of the salt), just because I wanted a little more "sauce." Two bites in, my husband's scalp was sweating - but in a good way! It's hot, to be sure, but there's a ton of flavor!!! Thanks so much for sharing!!!

1 Reply

Load more comments

3 of 4 comments

Top stories