Devil’s Curry
Devil’s Curry
The Malaysian Devil’s Curry gets its name from the 30 dried chilies used in the paste. What is unique about this curry is the use of vinegar at the end of it’s cooking. It almost has a slight adoboness to it, hence the Portuguese influence from 16th century settlers.
Ingredients
Curry Paste
- 30 dried chilies seeded
- 1/2 cup shallots
- 5 garlic cloves
- 3 tbsp lemongrass
- 1 tbsp ginger
- 1 tbsp galangal
- 1/4 cup vegetable oil
- 1/4 tsp turmeric
Devil’s Curry
- 1/4 cup vegetable oil
- 1 tbsp mustard seeds
- 6 bone in chicken thighs skinned
- 1 lb potatoes
- 1 1/2 cup water
- 2 tbsp sugar
- 2 tsp salt
- 2 tbsp white vinegar
- 1/4 cup cilantro chopped
Instructions
Curry Paste
- Soak the dried chilies in water for 30 minutes. Drain.
- Add all of the ingredients, minus the turmeric, to a blender.
- Purée.
- Mix in the turmeric.
Devil’s Curry
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the mustard seeds.
- Once the mustard seeds starts popping, stir in the curry paste. Sauté for 10 minutes u til aromatic.
- Add in the chicken thighs. Coat with the curry paste.
- Stir in the water and potatoes. Bring to a boil, then reduce the heat to medium low. Cover and let simmer for 30 minutes.
- Stir in the salt, sugar, vinegar, and cilantro.
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