Devil's Curry
Devil’s curry is one of my favorite Malaysian dishes, and I’m sure it’ll become one of yours too! Made with tender chicken, tangy vinegar, and a bold mix of spices, this flavorful curry recipe is perfect for special occasions or whenever you crave something rich, spicy, and delicious.
Foto: Rasa Malaysia
Ingredients
- 20 -30 dried red chilies (seeded and soaked in water for 20-30 minutes)
- 8 small shallots (coarsely chopped)
- 5 cloves garlic (coarsely chopped)
- 3 stalks lemongrass (white part only, thinly sliced)
- 1 tablespoon ginger (minced )
- 1 tablespoon galangal (minced)
- 1/4 teaspoon ground turmeric
- 1/4 cup cooking oil
- 1 -2 tablespoons water
- 1/4 cup cooking oil
- 1 tablespoon mustard seeds
- 3 lbs (1.35kg) chicken (cut into pieces)
- 1 lb (750g) potatoes (peeled and cut into pieces)
- 1 cup water
- salt and sugar (to taste)
- 2 tablespoons distilled white vinegar
- cilantro (for garnishing, optional)
Steps
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In a blender, combine all the ingredients for the Spice Paste and puree until smooth. Set aside.
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In a Dutch oven or heavy pot, heat the oil over medium heat. Once the oil is hot, add the mustard seeds and cook until they start to pop.
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Add the spice paste to the oil and fry until aromatic, about 10 minutes, or until the oil separates and floats to the top.
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Add the chicken and stir to coat it with the spice paste. Let it cook for about 8-10 minutes, then add the potatoes and stir to combine.
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Pour in the water, ensuring it barely covers the meat and potatoes. Add salt and sugar to taste. Stir well and bring to a boil. Then, reduce the heat to a simmer, cover with a lid, and let it simmer for about 20-30 minutes, or until the potatoes are soft.
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Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice and stir to mix well. Turn off the heat and serve the Devil’s Curry garnished with cilantro, if using. Serve hot with steamed rice.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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