20 stalks dried chillies, soaked and cut into 3cm lengths
15 shallots peeled
2 cloves garlic, peeled
3 candlenuts
3 stalks lemon grass
20g galangal
2cm turmeric, skinned
1 teaspoon mustard seeds, ground coarsely
350g chicken, chopped into bite size
350g roast pork, cut into 2cm (may be replaced with chicken)
500ml water
1˝ tablespoons vinegar
2 tablespoons sugar or to taste
Salt to taste
Instructions
Method-
1. Using an electric blender, finely grind spice paste ingredients.
2. In a wok, sauté spice paste until fragrant, stirring continuously to
prevent burning.
3. Add mustard seeds and sauté for another 15 seconds before
adding the chicken pieces and roast pork. Cook for another 2
minutes. Add water and vinegar.
4. Simmer over low to medium heat or until chicken is tender,
adjusting seasonings to taste.
5. Keep it in the refrigerator and overnight. Reheat before serving.
Add a little water if gravy becomes too thick.
Originally Submitted
2/28/2015
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