Devil Curry Recipe

Devil Curry Recipe

1½ kg chicken, cut into pieces

2-3 tablespoons oil

1 thumb-sized piece of ginger, julienne

1 teaspoon black mustard seeds

4-6 large onions, chopped

4 cloves garlic, chopped

5 tablespoons chili paste or 10 dried chilies, softened in hot water, then pounded

4 tomatoes, roughly chopped

½ teaspoon shrimp paste

½ teaspoon turmeric powder, optional

1 teaspoon galangal powder, optional

4 potatoes, peeled and quartered

5 pork sausages, cut into two

1 cucumber, cored and cut into large pieces

3 green chilies, left whole

100 g Chinese roast pork, optional, cut into thick slices

Salt to taste

1 teaspoon sugar

Juice from 1 lemon

Method:

Heat oil in a pot large enough for the stew ingredients.  Fry ginger strips until browned.  Remove.  Now fry the mustard seeds until they pop.  Add the onion and garlic, followed by the chili paste and tomatoes, then the shrimp paste and powdered spices.  When spices are fragrant, brown the chicken pieces.  Add water to just cover the meat - the chicken and vegetables will give off their own juices - season with salt and sugar and bring to the boil.  Cook for 15 minutes.  Add potatoes and sausage and turn down fire to simmer until chicken is tender.  Finally add cucumber, green chilies and roast pork, if using.  Leave for a while for flavors to mature and squeeze in lemon juice before serving.