EasyDinnerLunch
Golden Dal
15 min prep·60 min cook
2 servings
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Devil curry is a dish that isn't made daily. It's a real special occasion curry.
Marinate the chicken pieces in the soy sauce and vinegar while you prepare the rest of the ingredients.
Place all of the ingredients for the paste in a blender and blend until smooth, adding just enough water to blend. Set aside.
Heat the oil in a large sauce pan for a minute and add the mustard seeds. When they begin to pop, stir in the whole chillies and continue cooking for about 30 seconds. Add the paste to the pan and heat through while continually stirring for 2 or 3 minutes until a nice fragrant and the oil starts to separate and rise to the top.
Add the tomato puree to the pan and stir well to combine. Stir in the chicken pieces and add just enough water to cover. Simmer until the chicken is about half cooked through and the sauce has thickened some.
If you have any leftovers such as sausages or roast potatoes, this is a good time to add them and heat them through. Continue simmering until the chicken is cooked through, stirring regularly.
To finish, season with salt to taste. You can also add a little sugar if you prefer a sweeter flavour. I usually add a bit more vinegar too.
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