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Malaysian Devil’s Chicken
Easy-to-Make Malaysian Christmas Recipe Devil's Chicken

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Ingredients

For Devil’s Chicken
1 Large Onion
1cm Ginger
1.5cm Galangal
1.5cm Turmeric
1 stalk Lemongrass
4-5 Cloves Garlic
4-5 Candlenuts
10-12 dried Red Chillies Soaked
Other Ingredients
1 Small Chicken Cut into pieces
1 Potato Cubed
Vegetable Oil
For Seasoning/Garnishing
Salt
Pepper
A Pinch of Sugar
1 Tbsp. Mustard Seeds Roasted and Ground

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Features:
  • Non Vegetarian
  • Spicy
Cuisine:
  • Medium

Ingredients

  • For Devil’s Chicken

  • Other Ingredients

  • For Seasoning/Garnishing

Directions

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Author- 1 Guy in His Kitchen

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Steps

1
Done

First, in a grinding jar, add in the sliced onions, ginger, galangal, turmeric, lemongrass stalk, garlic cloves, and candlenuts and soaked dried red chillies. Add some water to it and grind all the spices to a fine smooth paste.

2
Done

Once done, set it aside. Now heat up a pan over medium heat and add in 3-4 tablespoons of vegetable oil. Once the oil is hot enough, add in the spice paste and cook until the oil separates.

3
Done

Now, add in the chicken pieces and mix to coat the chicken with the spices evenly. You add a little bit of water if the chicken becomes dry. At this point, add in the potato cubes and mix everything together.

4
Done

Cook the chicken for about 10-15 minutes and stir it occasionally to avoid burning at the bottom. Also, keep an eye on the amount of water in the chicken. Continue cooking until the potatoes are softened.

5
Done

While the chicken is being cooked, season it with a generous pinch of salt and pepper. Also, add a tiny pinch of sugar to enhance its taste. Once you notice the oil separating from the spices, add in 1 tablespoon of pound roasted mustard seeds for extra seasoning. Mix the ingredients well. Once cooked, turn off the heat and leave it for about 15 minutes before serving.
Your Malaysian Devil’s Chicken is ready to serve.

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