Devil's Curry
- 1/4 cup cooking oil
- 1 tablespoon mustard seeds
- 3 pounds chicken, cut into pieces
- 1 pound potatoes, peeled and cut into pieces
- 1 cup water
- Salt and sugar to taste
- 1/3 cup tamarind pulp
- 2 tablespoons distilled white vinegar
- 1 tablespoon cilantro, for garnishing (optional)
- 20-30 dried chilies, deseeded and soaked in water for 20-30 minutes
- 8 shallots, coarsely chopped
- 5 cloves garlic, coarsely chopped
- 3 stalks lemongrass (white part only), thinly sliced
- 1 tablespoon minced ginger
- 1 tablespoon minced galangal
- 1/4 teaspoon ground tumeric
- 1/4 cup cooking oil
- 1-2 tablespoons water
- This recipe is gluten-free
- Produce
- Chilies, dried (20)
- Cilantro (1 tablespoon)
- Garlic (5 cloves)
- Ginger (1 tablespoon)
- Lemongrass (3 stalks)
- Potatoes (1 pound)
- Shallots (8)
- Tamarind pulp (1/3 cup)
- Meat
- Chicken (3 pounds)
- Condiments
- Distilled white vinegar (2 tablespoons)
- Cooking & Baking
- Cooking oil (1/2 cup)
- Galangal (1 tablespoon)
- Mustard seeds (1 tablespoon)
- Salt and sugar (1)
- Tumeric, ground (1/4 teaspoon)
- Drinks
- Water (1 1/16 cup)
Preparation
Read recipe preparation on rasamalaysia.com
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Published February 18, 2013 (1 day ago).
20 people saved this recipe.
