Dancing Ayam Curry Devil
  • 1 packet Dancing Chef Special Sauce (to marinate chicken)
  • 1 packet Dancing Chef Indonesia Curry Paste
  • 1.5 kg deboned chicken breast and drumstick (cut into large chunks)
  • 2 Tbsp tomato paste (to marinate chicken)
  • 2 Tbsp Pandan Coconut Oil (to marinate chicken) 
  • 2 cups hot water  
  • 5 pieces chicken sausages, each cut into 5 slant cut sections 
  • 1/4 head cabbage, cut into wedge slices 
  • 8 bird’s eyes red chillies  
  • 4 tomatoes cut into wedges 
  • 250 gm thick MCT milk (use 5 tbsp MCT powder)
Devil Curry Paste ingredients:
  • 1 packet Dancing Chef Indonesia Curry Paste
  • 2 large Bombay onions, coarsely chopped
  • 10 fresh chilli minced
  • 2 Tbsp tomato paste
  • 1 Tbsp black pepper  
  • 2 Tbsp paprika powder                                                
  • 1 Tbsp red sugar to taste

Indonesian Curry Paste
  1. Marinated chicken pieces with 1 packet Dancing Chef Indonesian Curry Paste, Special Sauce, tomato paste and 2 tablespoons of Pandan coconut oil for 20 minutes. Set aside. Heat one-tablespoon oil in the pot, add in the chopped Bombay onion, minced fresh chilli stir fry over medium heat until fragrant.
  2. Add in Dancing Chef Indonesia curry paste and the rest of the curry paste ingredients. Stir cook     briefly and add in the marinated chicken pieces, cabbage and toss fried     thoroughly until well mixed. Add in hot water bring to the boil.
  3. Add hot water and bring to the boil. Cover and simmer for about 10     minutes.
  4. Add in sausages, fresh red chillies, tomato wedges and MCT milk, stir cook over medium high heat, simmer for further 15 to 20 minutes, becareful not to over cook the cabbages.