Tuesday, November 16, 2010

Chicken Devil Curry

Devilish people will always stand at the back or in front of you. These are the sneaky, sly and manipulative people. Sorry guys, whether you like it or not, I have to brand them as "who is the black sheep" as well. Sometimes, its hard to identify who they are, they can even be your closest friends and they will bite you when you least expect. But, trust me, you must, you don't have to worry about being bitten by this Chicken Devil Curry (Prawn Devil Curry). A famed and famous Eurasian/Portuguese dish, another at the courtesy of Mrs Joyce Felix (Pada Salt Fish Pickle & Vegetable Achar/Pickle), and one which is indeed devilish in tastes. Without a doubt. In other words, as you have noted, Chicken Devil Curry is truly a spicy dish. Cooked alongside lotsa spices, obviously, of course the choice is yours to reducing its spiciness. Less chillies, means less spiciness . Bottom line. Additionally, I can assure you that Chicken Devil Curry will be the mouth love of whoever who's gonna dig into it (Indian Chicken Curry, Ayam Masak Merah & Chicken Curry Potatoes). 

1 whole chicken (cut into bite size)
10 shallots (sliced)
10 garlic (sliced)urr
6 red chillies (slit)
2 medium size tomatoes (cut into 8 pieces)
1/2 tbsp crushed black mustard seeds
1/2 tbsp crushed black pepper
1 1/2 tbsp white vinegar
1 tbsp dark soy sauce
1/2 cup oil
1/2 cup water
Salt for taste

For spice mixture (blend/ground for a smooth paste)
10 shallots
1 inch ginger
10 garlic
10 dried red chillies
1 inch lengkuas/galangal
1 inch  fresh turmeric/kunyit
1 tbsp coriander powder
In heated oil saute shallots and garlic.
Add spice mixture.
Fry and cook over low heat, stirring in between and till aromatic and oil splits. 
Add the rest of the ingredients.
Note: more water for more gravy please.
Stir and simmer till chicken is cooked.
Remove from heat.

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