Devils Curry How To Make Authentic Curry Debal With Chicken Recipes

DEVIL'S CURRY

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.

DEVIL CURRY (CURRY DEBAL), A SPICY EURASIAN CURRY

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.

CURRY DEVIL (AKA KARI DEBAL, A EURASIAN CHRISTMAS RECIPE)

Steps:

• Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
• Put the kettle on and using a pair of scissors, cut up the dried chillies (to be ground) straight into a bowl.
• Pour the boiling water and cover. Soak for 15 minutes.
• Quarter all the onions in the recipe, including the ones to be ground.Place the medium quartered onions into a chopper.Set aside the quarters from the large for right at the end.
• Cut up the fresh chillies into 3 pieces for easier grinding and add to the chopper
• Peel the garlic and ginger. Halve the ginger and place in the chopper.
• When the dried chillies have had 15 minutes of soaking, drain them and place in the chopper. Grind everything to a fairly fine paste, scrapping down the sides of the chopper once or twice. Don't worry too much if you have a few non fine chilli pieces.
• Heat the oil in a large saucepan and sauté ground ingredients for 2 minutes on medium heat.
• Add the chicken and coat well.
• Add the pepper, tomato paste, mustard, salt, sugar and water and let everything come to boil.
• Turn the heat down to low, and simmer, covered, 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 sausages, quartered onions and whole green chillies 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.
• Gently stir in the 3rd tablespoon of vinegar and turn off the heat. Let the curry rest for 5 minutes before serving.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.