Malaysian Devil Curry

Ingredients

• 6 Garlic clove, roughly chopped
• 2 tbsp Light soy sauce
• 1 tbsp Mustard seed
• 10 Shallot, roughly chopped
• 2 tbsp Rapeseed oil
• 1 tsp Ground turmeric
• 2 tbsp Tomato puree
• 1 pinch Sugar
• 1 Salt to taste
• 1 kg Bone in chicken thigh
• 15 Dried red chillies soaked in water for 20 minute
• 2 Fresh red bird’s eye or spur chilly, roughly chopped
• 5 Candle nuts or 8 macadamia nut
• 2.5 Cm galangal, roughly chopped
• 1 tsp Cracked black pepper
• 4 Whole green finger chillies (optional)
• 3 tbsp White wine or rice vinegar
• 1 Leftovers such as roast potatoes if you like
• 2.5 Cm ginger, roughly chopped
• 2 Lemon grass stalk, thinly sliced

Method

1. 0

   Marinate the chicken pieces in the soy sauce and vinegar while you prepare the rest of the ingredients.

2. 1

   Place all of the ingredients for the paste in a blender and blend until smooth, adding just enough water to blend. Set aside.

3. 2

   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.

4. 3

   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.

5. 4

   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.

6. 5

   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.

Nutrition Facts

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