Devil's Curry

DEVIL'S CURRY

Preparation Time: 20 mins    Cooking Time: 1 hour

Ingredients:

• Kashmiri Chilli Peppers - 15
• Chicken - 2kg, cut into pieces
• Oil - 3 tbsp
• Garlic Cloves, peeled - 10
• Lemongrass - 3 stalks, white part only
• Fresh Ginger, peeled - 2 cm
• Fresh Turmeric, peeled - 1 cm
• Shallots, peeled - 8
• Mustard Powder - 1 tsp
• Paprika - 2 tsp
• Cashewnuts - 30g
• Oil - 3 tbsp
• Charlotte Potatoes, peeled - 1kg
• Fresh Tomatoes, quartered - 500g
• Sugar - 2 tsp
• Dark Soy Sauce - 2 tbsp
• Rice or White Vinegar - 2 tbsp
• Red Bird Chilli, finely sliced - 1
• Fresh Coriander - 3 tbsp

Method:

1. • Soak the Kashmiri chillies in hot water for 20 minutes, then drain.
2. • In a blender, make a spice paste with the soaked chillies, garlic, lemongrass, ginger, shallots, mustard, paprika, turmeric, nuts and oil. Puree until smooth. Set aside.
3. • In a large, heavy pot, heat up the oil. Add the spice paste and fry until aromatic, about 10-15 minutes, stirring frquently.
4. • Then add the chicken and coat with the spice paste. Stir fry for 10 minutes and then add in the potatoes and tomatoes. Stir to combine.
5. • Add water to barely cover the chicken and potatoes. Stir well and bring to a boil. Simmer, uncovered, until the potatoes are soft and the chicken cooked through.
6. • Stir in the vinegar. Season to taste with soy sauce and sugar.
7. • Garnish with fresh coriander and Red Bird chilli slices.
8. • Serve with steaming hot rice

Source: Spices of India