DEVIL'S CURRY
Devil's Curry is a Malaysian dish of chicken curry with vinegar. It's a special-occasion dish made popular by the Portuguese Eurasian in Malaysia.
Provided by Rasa Malaysia
Categories Main Course
Time 1h45m
Number Of Ingredients 17
Steps:
- In a blender, transfer all the ingredients for the Spice Paste and puree until smooth. Set aside.
- In a Dutch oven or a heavy pot, heat up the oil on medium heat When the oil is heated, add the mustard seeds and cook until you can hear the popping sound from the mustard seeds.
- Add the Spice Paste into the oil and fry until aromatic, about 10 minutes or until the oil separates and floats to the top.
- Add the chicken, stir to coat with the spice paste. Let cook for about 8-10 minutes, add in the potatoes. Stir to combine well.
- Pour in the water. The water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and simmer for about 20-30 minutes or until the potatoes are soft.
- Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice (refer to Notes). Stir to mix well.
- Turn off the heat and serve the Devil's Curry with cilantro as the garnishing, if using. Serve hot with steamed rice.
Nutrition Facts : Calories 336 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 53 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 138 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 44 grams unsaturated fat
DEVIL CURRY (CURRY DEBAL), A SPICY EURASIAN CURRY
Devil Curry, or Curry Devil, is also known as Curry Debal. It is an iconic Eurasian spicy curry from Singapore and Malaysia, traditionally made on Boxing Day with leftover Christmas meat.
Provided by Azlin Bloor
Categories Main Course with Rice
Time 55m
Number Of Ingredients 19
Steps:
- Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
- Using a pair of scissors, cut up the dried chillies (to be ground) and soak them for 15 minutes.
- Cut up the sausages to about 5cm (2") pieces.
- Quarter all the onions in the recipe, including the ones to be ground. Keep the 2 lots of onions separately.
- Cut up the fresh chillies into 3 pieces for easier grinding.
- Halve the garlic and ginger.
- Drain the soaking chillies, give them a quick rinse and place in the chopper, along with the fresh chillies. Grind for 10 seconds. crape down the sides, add 1/4 onion and grind for another 10 seconds. The onion will add moisture and make sure it's not too dry.
- Add the garlic and ginger to the chopper, plus another 1/4 onion. Grind for another 30 seconds, scraping down halfway.
- Add the onions and turmeric and grind for 60 seconds to get a fairly smooth paste, scraping down the sides once or twice in that time. Doing the paste ingredients in this order gives the more fibrous ingredients a longer time to be chopped up.
- Heat the oil in a large saucepan and sauté ground ingredients for about 2 minutes on medium heat.
- Add the chicken and coat well.
- Add the pepper, worcestershire sauce, tomato puree, mustard, salt, sugar and water and let everything come to boil.
- Turn the heat down to low, and simmer, half covered with a lid, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
- Add the quartered onion and sausages and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
- Check the seasoning, add more salt if necessary.
- Turn the heat off and gently stir in the 3rd tablespoon of vinegar.
Nutrition Facts : Calories 548.4 kcal, Carbohydrate 32.94 g, Protein 32.15 g, Fat 33.01 g, SaturatedFat 7.91 g, Sodium 1064.95 mg, Fiber 5.16 g, Sugar 16.91 g, ServingSize 1 serving
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- In a food processor or blender, process the spice paste ingredients to a fine paste. Add a little oil to grease the blades, if necessary.
- Put 4 tbsp of the blended spice paste and the dark soy sauce in a large bowl, and stir to mix well. Add the chicken pieces and stir enough times to coat well with the mixture.
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