Devil Curry Chef John's Recipe

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Devil Curry

This is a relatively hot curry which is usually served during Christmas and other special occasions by the Cristao (pronounced Cristang) community in Malacca, Malaysia. They are descendants of the Portuguese invaders who married locals during their reign in Malaysia. This recipe uses candlenuts and galangal; candlenuts are hard tropical nuts used in Southeast Asian cooking and available in Indian or Asian markets. Galangal is a rhizome similar to ginger with a hot, ginger-peppery flavor, used primarily as a seasoning. It is also available in Asian markets.

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 ¼ pounds skinless, boneless chicken breast meat - cut into bite-size pieces
• 2 ¼ pounds potatoes
• salt to taste
• 1 tablespoon distilled white vinegar

Instructions :

Prep :	Cook : 6 M	Ready in :

Notes :

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