Devil Chicken Curry
Devil Curry is a classic Malaysian dish, popular in the state of Malacca. It was originally a Eurasian dish based on Goanese Vindalho. The addition of lemongrass, candlenuts and galangal adds a Malaysian touch. It packs a tremendous amount of heat so if you prefer it milder, reduce the amount of dried chillies by half.
Ingredients - Serves 8
- 1 x 1.5 kg whole free-range chicken, cut up into small chunks, bone in
- ½ kilo Royal Blue potatoes, either halved or quartered, semi-fried
- 1 cup water or more
- Oil as required
- 1 large brown onion, quartered
- 5 cloves garlic, sliced thinly
- 5 cm ginger shredded
- 2 pieces fresh red chillies, sliced diagonally
- ½ cup white vinegar
- 1 tsp thick black soy sauce
- Salt to taste
- 2 tbsp Indian jaggery or palm sugar
- 3 stalks lemongrass, bottom section
- 4 cm galangal
- 5 pieces candlenut
- 15 shallots
- 8 cloves of garlic
- 20-30 dried chillies, seeded (to taste)
- 3 cm fresh turmeric
- ¾ tbsp mustard seeds, soaked in ⅓ cup white vinegar for 30 minutes
- 2 cm piece of ginger
- Juice of 1 lemon
- Fry blended ingredients in a wok with some oil until fragrant, approx. 15 minutes.
- Add chicken pieces and some salt. Stir fry for 10 minutes. Add water and cook until chicken is half done. Add semi-fried potatoes and cook until chicken and potatoes are tender.
- In a separate pan, heat some oil and fry onions, chillies, shredded ginger and garlic until browned. Add a pinch of salt, sugar, vinegar and soy sauce, then pour the entire contents into the chicken and potato dish.
- If the dish is too hot, an added swirl of plain yoghurt will reduce the fieriness somewhat.