DEVIL'S CURRY
Devil's Curry is a Malaysian dish of chicken curry with vinegar. It's a special-occasion dish made popular by the Portuguese Eurasian in Malaysia.
Provided by Rasa Malaysia
Categories Main Course
Time 1h45m
Number Of Ingredients 17
Steps:
- In a blender, transfer all the ingredients for the Spice Paste and puree until smooth. Set aside.
- In a Dutch oven or a heavy pot, heat up the oil on medium heat When the oil is heated, add the mustard seeds and cook until you can hear the popping sound from the mustard seeds.
- Add the Spice Paste into the oil and fry until aromatic, about 10 minutes or until the oil separates and floats to the top.
- Add the chicken, stir to coat with the spice paste. Let cook for about 8-10 minutes, add in the potatoes. Stir to combine well.
- Pour in the water. The water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and simmer for about 20-30 minutes or until the potatoes are soft.
- Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice (refer to Notes). Stir to mix well.
- Turn off the heat and serve the Devil's Curry with cilantro as the garnishing, if using. Serve hot with steamed rice.
Nutrition Facts : Calories 336 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 53 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 138 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 44 grams unsaturated fat
MALAYSIAN PORTUGUESE-EURASIAN YELLOW CURRY -TOO EASY
Too simple. Children love it too! This is an authentic Portuguese-Eurasian yellow curry, as my mom lives in the only village-settlement for Portuguese-Eurasian of Malaysia.
Provided by Nick Chan
Categories Curries
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blend all onions Fry the blended onions in oil till aroma Add in the spices, lower the fire.
- Fry till aroma.
- Add few cups of water.
- Add salt and sugar to taste Add meat and vegetables If you want to use lady's fingers, boil them till cook, then pour over with curry.
- Do not cook together.
CURRY DEVIL (AKA KARI DEBAL, A EURASIAN CHRISTMAS RECIPE)
Easy to follow Curry Devil recipe, a Eurasian Christmas tradition, it's also known as Kari Debal or Devil Curry.
Provided by Azlin Bloor
Categories Main Course with Rice
Time 1h20m
Number Of Ingredients 19
Steps:
- Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
- Put the kettle on and using a pair of scissors, cut up the dried chillies (to be ground) straight into a bowl.
- Pour the boiling water and cover. Soak for 15 minutes.
- Quarter all the onions in the recipe, including the ones to be ground.Place the medium quartered onions into a chopper.Set aside the quarters from the large for right at the end.
- Cut up the fresh chillies into 3 pieces for easier grinding and add to the chopper
- Peel the garlic and ginger. Halve the ginger and place in the chopper.
- When the dried chillies have had 15 minutes of soaking, drain them and place in the chopper. Grind everything to a fairly fine paste, scrapping down the sides of the chopper once or twice. Don't worry too much if you have a few non fine chilli pieces.
- Heat the oil in a large saucepan and sauté ground ingredients for 2 minutes on medium heat.
- Add the chicken and coat well.
- Add the pepper, tomato paste, mustard, salt, sugar and water and let everything come to boil.
- Turn the heat down to low, and simmer, covered, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
- Add the sausages, quartered onions and whole green chillies and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
- Check the seasoning, add more salt if necessary.
- Gently stir in the 3rd tablespoon of vinegar and turn off the heat. Let the curry rest for 5 minutes before serving.
Nutrition Facts : Calories 403 kcal, Carbohydrate 11 g, Protein 26 g, Fat 28 g, SaturatedFat 9 g, Sodium 956 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, Cholesterol 105 mg, UnsaturatedFat 17 g, ServingSize 1 serving
CAPE MALAY CHICKEN CURRY WITH YELLOW RICE
Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 26
Steps:
- Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
- Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
- About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.
Nutrition Facts : Calories 605 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
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