Wednesday, February 25, 2009

23. Devil's Curry

Ingredients :


5 cm



1 tablespoon

1/2 teaspoon


6 tablespoons



1 teaspoon

1.5 kg

300 g

2 teaspoons

2 tablespoons

1 tablespoon

fresh red chili, cored, seeded and chopped

piece fresh root ginger, chopped

shallots, chopped

cloves garlic, chopped

ground coriander

ground turmeric

candlenuts or cashew nuts

vegetable oil

shallots, thinly sliced

cloves garlic, thinly sliced

black mustard seeds, lightly crushed

chicken, jointed, or small chicken portions

small potatoes, halved

mustard powder

rice vinegar

dark soy sauce

Method :

Place chilies, ginger, chopped shallots and garlic, coriander, turmeric and nuts in a blender and mix to a paste. In a large wok or saut� pan, heat oil over medium high heat. Add sliced shallots and garlic and fry until lightly browned. Stir in spice paste and cook for about 5 minutes, stirring. Add mustard seeds, stir once or twice then add chicken. Cook, stirring frequently, until chicken pieces turn white. Add potatoes and 550 ml water. Bring to the boil, cover, then simmer for 15 minutes. Stir together mustard, vinegar and soy sauce. Stir into pan, re-cover and cook for another 15-20 minutes, stirring occasionally, until chicken is tender.

Serves 4-6

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