Devil’s Chicken

Name: Devil’s Chicken (Ayam Debal)
Cuisine: Malaysian
Ingredients: Cooking oil 2 Tbsp; Ginger 2.5-cm (1-in) knob, peeled and finely minced; Garlic 6 cloves, peeled and finely minced; Mustard seeds 1 Tbsp; Dried chillies 20, soaked, seeded, drained and finely minced; Cumin powder 1 Tbsp; Onion 1, large, peeled and sliced; Shallots 10, peeled and finely minced; Turmeric 1 thumb-size knob, peeled and finely minced; White vinegar to taste; Chicken 1, about 1 kg (2 lb 3 oz), cleaned and cut into bite-size pieces; Salt to taste; Curry leaves 2 sprigs

Ayam Debal

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 2 Tbsp
Mustard seeds 1 Tbsp
Onion

Asia
Malaysia
Main course
South East Asia
Gluten-free

Method

Heat oil in a deep pan and fry mustard seeds. When seeds crackle, add onions and fry until browned.
Add shallots, cumin, chillies, turmeric, garlic and ginger and fry for a few minutes.
Add chicken and curry leaves and stir well, frying until chicken is well coated with the spices. Reduce heat and simmer until chicken is tender.
Add vinegar an