Subj : Fiery Chicken Curry Devil
To   : All
From : Ben Collver
Date : Thu Jul 25 2024 09:57:26

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fiery Chicken Curry Devil
 Categories: Chicken, Malaysian
      Yield: 1 servings

      4 tb Oil
      5 cl Garlic; sliced
      2    Onions; quartered
      5    Cm Ginger (2"); sliced into
           -thin shreds
      2    Red chilies; halved
           -lengthwise
      1 kg Chicken (2 lb); cut into
           -serving pieces
    500 g  Potatoes (1 lb); peeled and
           -halved
  1 1/2 ts Salt
      1 ts Black soy sauce
      2 tb Sugar; up to 4 tb
    1/2 c  White vinegar (125 ml)
      2 c  Water (500 ml); up to 3 c
           -(750 ml)

MMMMM------------------------SPICE PASTE-----------------------------
      1 ts Brown mustard seeds; soaked
           -in water for 5 minutes
      2    Lemongrass stalks; thick
           -bottom third only; outer
           -layers removed, inner part
           -sliced
  2 1/2    Cm Galangal root (1");
           -sliced
      3    Cm Fresh turmeric root (1
           -1/4"); sliced -OR-
  2 1/2 ts Turmeric powder
     15    Dried chilies; cut into
           -lengths; soaked to soften
           -and deseeded
     30    Shallots; peeled and halved

  This dish may be too spicy for some. The large amount of chilies
  makes the name "Devil's Curry" entirely appropriate for this Eurasian
  dish, which is based on the Indian Vindaloo Curry with its blending
  of spices and vinegar. A Malaysian touch is given with fresh
  lemongrass and galangal. To help reduce the heat, swirl a little
  plain yogurt into the curry or serve a small bowl of cold yogurt on
  the side.

  Grind the spice paste ingredients, adding a little oil if necessary
  to keep the blades turning.

  Heat 2 tb of the oil in a wok and stir-fry the garlic, onions,
  ginger, and chilies for 2 minutes. Drain the fried mixture and set
  aside.

  Stir-fry the ground Spice Paste with the remaining 2 tb oil in the
  wok over medium to high heat for 5 to 7 minutes. Add the chicken,
  potatoes, salt, and soy sauce, and cook for 10 minutes. Then add the
  sugar, vinegar, and water. Add a little more vinegar for a more sour
  curry if preferred. Reduce the heat and simmer, uncovered, for 20
  minutes until the chicken is cooked.

  Add the reserved fried mixture and stir to mix well. Transfer the
  curry to a platter and serve with freshly cooked rice or Roti Canai.

  Note: To reduce the spiciness of the dish, reduce the dried chilies,
  cut them into lengths before soaking, and discard the seeds which
  fall to the bottom of the bowl. If the dish is too hot, increase the
  amount of sugar called for in the recipe to reduce the heat.

  Recipe by The Food of Malaysia, Periplus 2005

MMMMM

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