MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fiery Chicken Curry Devil
Categories: Chicken, Malaysian
Yield: 1 servings

4 tb Oil
5 cl Garlic; sliced
2 Onions; quartered
5 Cm Ginger (2"); sliced into
-thin shreds
2 Red chilies; halved
-lengthwise
1 kg Chicken (2 lb); cut into
-serving pieces
500 g Potatoes (1 lb); peeled and
-halved
1 1/2 ts Salt
1 ts Black soy sauce
2 tb Sugar; up to 4 tb
1/2 c White vinegar (125 ml)
2 c Water (500 ml); up to 3 c
-(750 ml)

MMMMM------------------------SPICE PASTE-----------------------------
1 ts Brown mustard seeds; soaked
-in water for 5 minutes
2 Lemongrass stalks; thick
-bottom third only; outer
-layers removed, inner part
-sliced
2 1/2 Cm Galangal root (1");
-sliced
3 Cm Fresh turmeric root (1
-1/4"); sliced -OR-
2 1/2 ts Turmeric powder
15 Dried chilies; cut into
-lengths; soaked to soften
-and deseeded
30 Shallots; peeled and halved

This dish may be too spicy for some. The large amount of chilies
makes the name "Devil's Curry" entirely appropriate for this Eurasian
dish, which is based on the Indian Vindaloo Curry with its blending
of spices and vinegar. A Malaysian touch is given with fresh
lemongrass and galangal. To help reduce the heat, swirl a little
plain yogurt into the curry or serve a small bowl of cold yogurt on
the side.

Grind the spice paste ingredients, adding a little oil if necessary
to keep the blades turning.

Heat 2 tb of the oil in a wok and stir-fry the garlic, onions,
ginger, and chilies for 2 minutes. Drain the fried mixture and set
aside.

Stir-fry the ground Spice Paste with the remaining 2 tb oil in the
wok over medium to high heat for 5 to 7 minutes. Add the chicken,
potatoes, salt, and soy sauce, and cook for 10 minutes. Then add the
sugar, vinegar, and water. Add a little more vinegar for a more sour
curry if preferred. Reduce the heat and simmer, uncovered, for 20
minutes until the chicken is cooked.

Add the reserved fried mixture and stir to mix well. Transfer the
curry to a platter and serve with freshly cooked rice or Roti Canai.

Note: To reduce the spiciness of the dish, reduce the dried chilies,
cut them into lengths before soaking, and discard the seeds which
fall to the bottom of the bowl. If the dish is too hot, increase the
amount of sugar called for in the recipe to reduce the heat.

Recipe by The Food of Malaysia, Periplus 2005

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)