Devils Curry Recipe By Tasty

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DEVIL'S CURRY



Devil's Curry image

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

20-30 dried red chilies, seeded and soaked in water for 20-30 minutes
8 small shallots, coarsely chopped
5 cloves garlic, coarsely chopped
3 stalks lemongrass, white part only, thinly sliced
1 tablespoon minced ginger
1 tablespoon minced galangal
1/4 teaspoon ground turmeric
1/4 cup cooking oil
1-2 tablespoons water
1/4 cup cooking oil
1 tablespoon mustard seeds
3 lbs. (1.3 kg) chicken, cut into pieces
1 lb. (0.4 kg) potatoes, peeled and cut into pieces
1 cup water
Salt and sugar to taste
2 tablespoons distilled white vinegar
Cilantro, for garnishing, optional

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'S CURRY



Devil's Curry image

This curry is devilishly hot, with a slight sweet and sour flavor. This dish also tastes best when made the day before. It's a great curry if served immediately, but the flavor really deepens after 24 hours in the fridge. Prep time includes marinating time and time spent soaking the dried chili peppers.

Provided by rpgaymer

Categories     Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 19

1 1/2 lbs chicken breasts, cut into chunks
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons sugar
6 dried chilies, seeded, sliced, and soaked in hot water until soft (about 30 minutes)
2 habanero peppers, seeded and chopped
5 shallots, chopped
6 garlic cloves, chopped
2 tablespoons ginger, chopped
4 macadamia nuts
1 1/2 teaspoons ground turmeric
2 tablespoons olive oil
2 cups water
2 potatoes, cut into bitesize chunks
1 1/2 teaspoons palm sugar
2 tablespoons vinegar
2 zucchini, halved lengthwise, seeded, and cut into chunks
1/2 napa cabbage, cut into bitesize squares
1 teaspoon ground mustard

Steps:

  • In a large bowl, mix together the chicken, soy sauce, rice vinegar, and sugar. Leave to marinate for at least 30 minutes.
  • In a food processor, combine the dried chili peppers, habaneros, shallots, garlic, ginger, macadamia nuts, & turmeric. Pulse until you have a spice paste.
  • Heat the oil in a heavy pan over high heat. Add the spice paste and fry until fragrant, about 2 minutes.
  • Toss in the chicken AND the marinade, and stir until the chicken begins to brown. Keep cooking and stirring for 3 minutes, then pour in the water.
  • Bring to a boil and add the potatoes, vinegar, and palm sugar. Reduce the heat, cover, and simmer for 15 minute, or until the potatoes are tender.
  • Add the zucchini and cook for 2 more minutes, then stir in the cabbage and ground mustard. Once the cabbage has wilted a bit, the curry is done.

DEVIL'S CURRY RECIPE BY TASTY



Devil's Curry Recipe by Tasty image

Here's what you need: chicken thighs, pork belly, large potatoes, cabbage, chili powder, white vinegar, 5 spice powder, salt, sugar, water, dried chillies, large red onions, garlic, candlenuts, lemongrass, blue ginger, mustard seed, oil

Provided by Ashton Pereira

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

4 lb chicken thighs, chopped into single-serving pieces
1 ½ lb pork belly, sliced 3/4 in (6 mm) in
4 large potatoes, cut in eighths
1 head cabbage, quartered & cut 2 (5 cm) inches
chili powder
white vinegar
1 tablespoon 5 spice powder
3 tablespoons salt
sugar
water
50 stalks dried chillies
4 large red onions
5 bulbs garlic
8 candlenuts
3 stalks lemongrass
2 inch blue ginger
2 teaspoons mustard seed
oil

Steps:

  • Blend the dried chilli, red onions, garlic, candlenuts, lemongrass, blue ginger, and mustard seeds with some oil to form a paste. Then, in a separate bowl, dry rub the pork with 5-spice powder and salt.
  • In a large frying pan on high heat, add 1 tbsp of oil. Once heated, sear the pork and cook halfway, then remove, learning the grease in the pan. Then, reduce heat to medium and toss in 2 tbsp whole mustard seeds. Toast for a minute, then gently add in spice paste from step and stiry fry for 15 minutes until oil appears around the sides.
  • Add chicken to the pan, coat thoroughly for a minute, then add the pre-fried pork belly and mix well. Then, add water, submerging the meat completely.
  • Add chilli powder, stir, and bring mixture to a boil, simmering for 15 minutes. Then, add potatoes, stir, and simmer for an additional 30 minutes.
  • Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
  • Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.

Nutrition Facts : Calories 1381 calories, Carbohydrate 131 grams, Fat 64 grams, Fiber 44 grams, Protein 85 grams, Sugar 63 grams

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