Devil's Curry

Method6 steps

1. 1

   Step 1: Seed all 20–30 dried red chilies and soak them in separate soaking water (1–2 tbsp) for 20–30 minutes until softened, then drain. Blend all the softened chilies with all eight shallots, five garlic cloves, three stalks of prepared lemongrass, 1 tbsp ginger, 1 tbsp galangal, ¼ tsp turmeric, the spice-paste ¼ cup oil and 1–2 tbsp measured blending water until smooth. Set this complete paste aside; keep the separate pot oil for step 2.

   Soften dried chilies · 20 minUses 20–30 dried red chilies, seeded and softened separately · Separate water for soaking the dried chilies, amount unspecified; drain · 8 small shallots, peeled and coarsely chopped · 5 cloves garlic, coarsely chopped · 3 stalks lemongrass, white parts only, thinly sliced · 1 tbsp minced ginger · 1 tbsp minced galangal · ¼ tsp ground turmeric

   
2. 2

   Step 2: Heat the separate pot ¼ cup cooking oil in a Dutch oven or heavy pot over medium heat. Add all 1 tbsp mustard seeds and cook until they start to pop.

   Uses Separate ¼ cup cooking oil for heating the mustard seeds and frying the paste · 1 tbsp mustard seeds

3. 3

   Step 3: Add all the spice paste from step 1 to all the oil and popped mustard seeds from step 2. Fry for about 10 minutes, stirring to prevent sticking, until the paste is fragrant and its oil separates and rises to the surface.

   Fry spice paste · 10 minUses All the blended chilies, aromatics, turmeric, paste oil and blending water from step 1 · All the separately heated pot oil and mustard seeds from step 2

4. 4

   Step 4: Add all 3 lb bone-in chicken pieces to the cooked paste, oil and mustard seeds from step 3 and stir to coat. Cook for about 8–10 minutes, then add all the peeled 1 lb potato pieces and stir to combine. This is the initial chicken-cooking phase; finish it in step 5.

   Initial chicken cooking · 8 minUses All the cooked paste, both oil portions and mustard seeds from step 3 · 3 lb bone-in chicken, cut into pieces · 1 lb potatoes, peeled and cut into pieces

5. 5

   Step 5: Add the measured 1 cup curry water to all the chicken, potatoes and cooked paste from step 4. Add separate additional water only if needed so the liquid barely covers the chicken and potatoes. Season with some of the salt and sugar, reserving further adjustments for step 6. Stir and bring to a boil, then reduce the heat, cover and simmer for about 20–30 minutes. Check that the potatoes are soft and the thickest chicken pieces reach 74°C (165°F), without touching bone; continue simmering as needed to reach both endpoints.

   Check chicken and potatoes · 20 minUses All the chicken, potatoes, paste, oils and mustard seeds from step 4 · 1 cup water for simmering the curry · Additional water only if needed to barely cover the chicken and potatoes, amount unspecified · Salt to taste, total unspecified, divided between cooking and final adjustment · Sugar to taste, total unspecified, divided between cooking and final adjustment

6. 6

   Step 6: Taste all the fully cooked curry from step 5 and adjust with further salt or sugar if needed. Stir in all the separate 2 tbsp distilled white vinegar, then turn off the heat. Garnish with the optional cilantro and serve the four-portion batch hot, with ready steamed rice if desired.

   Uses All the curry from step 5 with tender potatoes and chicken cooked to the stated endpoint · Salt to taste, total unspecified, divided between cooking and final adjustment · Sugar to taste, total unspecified, divided between cooking and final adjustment · 2 tbsp distilled white vinegar · Cilantro for garnishing, amount unspecified (optional) · Ready steamed rice for serving, amount unspecified