Devil Curry

Name: Devil Curry
Ingredients: 3 tablespoons vegetable oil; 2 tablespoons water, or as needed; 6 red onions, chopped; 25 chile peppers, sun-dried; 7 candlenuts; 1 shrimp paste; 1 teaspoon ground turmeric; 1 teaspoon ground ginger; 1 teaspoon ground allspice; 3 lemon grass; 1 tablespoon mustard seed; 2 cups water; 2 1/4 pounds skinless, boneless chicken breast meat - cut into bite-size pieces; 2 1/4 pounds potatoes; salt to taste; 1 tablespoon distilled white vinegar

16 ingredients

3 steps

Ingredients

3 tablespoons vegetable oil
2 tablespoons water, or as needed
6 red onions, chopped
25 chile peppers, sun-dried
7 candlenuts
1 shrimp paste
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground allspice
3 lemon grass
1 tablespoon mustard seed
2 cups water
2 1/4 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
2 1/4 pounds potatoes
salt to taste
1 tablespoon distilled white vinegar

Directions

1

Heat oil in a large skillet over medium high heat. In a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to skillet and saute until fragrant and almost dry.
2

Add 2 cups water and bring all to a boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.
3

Add salt to taste. Remove from heat and add vinegar. Mix well and serve. This dish is best served with steamed white rice, as it is full of flavor.