Chicken Devil Curry

Recipe handed out from the same person again for this Chicken Devil Curry. Who? Who am I referring to? I have already told you (Pada Salt Fish Pickle & Portuguese Vegetable Pickle)? So, no need for me to repeat the same matter again right? Of course no (Devilled Prawns). Instead, let's  just get down to cooking. Cooking of Chicken Devil Curry. A rocker. Red is obviously the vibrant and appealing color for this truly, multiple layers of flavours Chicken Devil Curry. Easy cooking? Yea, pretty much, but you gotto spend the time mostly on preparing the ingredients. Chicken by itself? They can be cooked within minutes.

Ingredients
1 whole chicken (cut into bite size)
10 shallots (slice)
10 garlic (slice)
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

Method

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.