Devil curry

Devil curry

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 chicken, cut into pieces
4-5 tablespoons vegetable oil
1 large onion, sliced
1.25cm ginger, sliced
3 garlic cloves, sliced
1-1 1/2 cups water
1 1/2 teaspoons brown mustard seed, ground and mixed with water
1/4 cup white vinegar, or to taste
1-2 teaspoons sugar, to taste
3 potatoes, quartered
salt, to taste

Marinade

Quantity Ingredient
1 teaspoon light soya sauce
1 teaspoon dark soya sauce
dash worcestershire sauce
pepper, to taste

Paste spices

Quantity Ingredient
30 medium-sized dried chillies, seeded, soaked in warm water until soft and then squeezed dry
10 shallots
3 garlic cloves
1.25cm slice ginger
1/2 teaspoon turmeric powder

Method

  1. Grind the spices to a paste in the usual way.
  2. Mix all the marinade ingredients together, add the chicken pieces and mix thoroughly. Set aside for 30 minutes. Heat the oil in a wok and fry the onion, ginger and garlic until golden and fragrant, then add the paste spices and stir-fry some more until everything smells fragrant. Now put in the chicken and its marinade and fry for a few minutes. As it gets dry add water to cover (try about 1–11⁄2 cups) and simmer until the chicken is half cooked. Stir in the mustard, the vinegar and the sugar to taste, add the potatoes and continue cooking until they are done. Add salt to taste.
Tags:
SBS
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