Devil’s
Curry Recipe
Serves 4 | Prep Time: 30 minutes | Cook
Time: 1 hour 15 minutes
Ingredients:
o 1/4 cup cooking oil
o 1 tablespoon mustard seeds
o 3 pounds chicken, cut into pieces
o 1 pound potatoes, peeled and cut into
pieces
o 1 cup water
o Salt and sugar to taste
o 2 tablespoons distilled white vinegar
o 1 tablespoon cilantro, for garnishing
(optional)
Spice
Paste:
o 20-30 dried chilies, deseeded and
soaked in water for 20-30 minutes
o 8 shallots, coarsely chopped
o 5 cloves garlic, coarsely chopped
o 3 stalks lemongrass (white part only),
thinly sliced
o 1 tablespoon minced ginger
o 1 tablespoon minced galangal
o 1/4 teaspoon ground tumeric
o 1/4 cup cooking oil
o 1-2 tablespoons water
Method:
o Method:
In a blender, transfer all the
ingredients for the spice paste and puree until smooth. Set aside.
In a Dutch oven or a heavy pot, heat up
the oil. When the oil is hot, add the mustard seeds and cook until you can
slightly hear the popping sound from the mustard seeds.
Add the spice paste into the oil and
fry until aromatic, about 10-15 minutes. Then add the chicken and coat with the
spice paste. Let it cook for about 8-10 minutes and then add in the potatoes.
Stir to combine.
Pour in the water; the water should
barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well
and bring it to a boil. Turn the heat to simmer, cover with a lid and stew for
about 20-30 minutes until the potatoes are soft.
Adjust the seasoning with salt and
sugar. Add white vinegar. Stir to mix. Dish out to a bowl and garnish with the
cilantro. Serve with warm rice.
Cook’s
Notes:
The amount of dried chilies to use
depends on the level of spiciness you prefer.
To make the tamarind juice, mix 3
tablespoons tamarind pulp with a little over 1/3 cup of water. Use your
fingers, squeeze the pulp a few times to get the juice out. Discard the
tamarind pulp and seeds.
No comments:
Post a Comment