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Recipe for Devil's Curry (Debal Curry)

(Ref: RCP317)

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Recipe


Extremely spicy Devil's Curry: our version of the classic Debal Curry favoured by the Eurasian community in Singapore and Malaysia...
Serves:	6
Preparation Time:	20 mins
Cooking Time:	1 hour
Ingredients:	Kashmiri Chilli Peppers - 15
	Chicken - 2kg, cut into pieces
	Oil - 3 tbsp
	Garlic Cloves, peeled - 10
	Lemongrass - 3 stalks, white part only
	Fresh Ginger, peeled - 2 cm
	Fresh Turmeric, peeled - 1 cm
	Shallots, peeled - 8
	Mustard Powder - 1 tsp
	Paprika - 2 tsp
	Cashewnuts - 30g
	Oil - 3 tbsp
	Charlotte Potatoes, peeled - 1kg
	Fresh Tomatoes, quartered - 500g
	Sugar - 2 tsp
	Dark Soy Sauce - 2 tbsp
	Rice or White Vinegar - 2 tbsp
	Red Bird Chilli, finely sliced - 1
	Fresh Coriander - 3 tbsp
Method:	• Soak the Kashmiri chillies in hot water for 20 minutes, then drain. • In a blender, make a spice paste with the soaked chillies, garlic, lemongrass, ginger, shallots, mustard, paprika, turmeric, nuts and oil. Puree until smooth. Set aside. • In a large, heavy pot, heat up the oil. Add the spice paste and fry until aromatic, about 10-15 minutes, stirring frquently. • Then add the chicken and coat with the spice paste. Stir fry for 10 minutes and then add in the potatoes and tomatoes. Stir to combine. • Add water to barely cover the chicken and potatoes. Stir well and bring to a boil. Simmer, uncovered, until the potatoes are soft and the chicken cooked through. • Stir in the vinegar. Season to taste with soy sauce and sugar. • Garnish with fresh coriander and Red Bird chilli slices. • Serve with steaming hot rice

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