Malaysian Chicken Devil Curry

Malaysian Chicken Devil Curry
Recipe Type: curry
Cuisine: Malaysian
Author: Caroline Artiss
Prep time:
Cook time:
Total time:
Serves: 4
Try this exotic and quite unusual Malaysian curry to spice things up. This curry is a real mix of cultures and flavours that work beautifully with each other.
Ingredients
  • [b]Spice paste:[/b]
  • 1 tsp brown mustard seeds soaked in water for 5 minutes
  • 2 stalks of lemon grass (outer layer removed)
  • 2 cm piece of galangal (or ginger)
  • 2 ½ tsp turmeric
  • 3 – 5 fresh chillies (depending how hot you like it)
  • 2 brown onions or 10 shallots
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  • [b]The rest of ingredients[/b]
  • 1 kg chicken thighs
  • 4 cloves garlic sliced
  • 2 onions cut in quarters
  • 5 cm piece ginger shredded
  • 2 large potatoes (peeled and chopped into chunks)
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1/3-cup 100ml white vinegar
  • 2 – 3 cups of water
  • Approx 4 tbsp sunflower / vegetable oil
Instructions
  1. Put all the spice paste ingredients into a blender with a little oil and whiz until it becomes a smooth paste.
  2. Heat about 2 tbsp of oil in a wok and stir fry the onions, garlic, ginger and chillies for 2 minutes Drain and leave to one side, as you will be adding this in at the end
  3. [br]
  4. Next, in a large pan, heat 2 tbsp of oil and add the spice paste
  5. Cook for 5 minutes so all the flavours come out
  6. Then add the chicken, potatoes, salt and soy sauce and mix together
  7. Cook for another 5 minutes
  8. Add the sugar, vinegar and water bring to the boil
  9. Then leave to simmer uncovered for 30 minutes on a gentle heat
  10. Give it a stir every now and then to make sure it doesn’t stick or the heat is too high
  11. Once the chicken has cooked the sauce should be quite thick and the potatoes cooked through
  12. If not, keep cooking until they have all cooked adding a little more water if need be
  13. Lastly add the fried onions, garlic, ginger and chillies you cooked earlier and stir in
  14. Serve this curry with plain steamed rice or roti
Notes
This is a very unusual curry, as it tastes sweet, sour and spicy. If you prefer a more sour taste you can add a little more vinegar, or if you like it sweeter just add a touch more sugar! Play around with it and have fun. As this is quite spicy it is a good idea to have a small bowl of natural plain yoghurt to go with it or even add a couple of tablespoons in at the end. Have a play with it and make it your own… Enjoy

 

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