Devil's Curry Recipe
 Malaysian Recipes

Ingredients:

6 tbsp
6
3 cloves
1 tsp
1.5 kg/ 3 1/2 lb
300 g/ 10 oz
2 tsp
2 tbsp
1 tbsp

Spice paste:
10
5 cm/ 2 in piece
6
3 cloves
1 tbsp
1/2 tsp
8
 

vegetable oil
shallots, thinly sliced
garlic, thinly sliced
black mustard seeds, lightly crushed
chicken, jointed, or small chicken portions
small potatoes, halved
mustard powder
rice vinegar
dark soy sauce

fresh red chilies, cored, seeded and chopped
fresh root ginger, chopped
shallots, chopped
garlic, chopped
ground coriander
ground turmeric
candlenuts or cashew nuts

Method:

1. To make spice paste: Put all ingredients in a blender and mix to a paste. In a large wok or sauté pan, heat oil over medium-high heat. Add shallots and garlic and fry until lightly browned. Stir in spice paste and cook for about 5 minutes, stirring. Add mustard seeds, stir once or twice then add chicken. Cook, stirring frequently, until chicken pieces turn white.

2. Add potatoes and 550 ml/ 20 fl oz/ 2 1/2 cups water. Bring to a boil, cover then simmer for 15 minutes. Stir together mustard, vinegar and soy sauce. Stir into pan, recover and cook for another 15-20 minutes until chicken is tender, stirring occasionally.

Serves 4-6.