Devil's Curry

Devil’s curry, also called curry debal, is as fiery hot as the name suggest. Cooked in a rich blend of spices with a liberal amount of chile, this dish will spark up an appetite and leave the taste buds tingling. In the Malaysian Portuguese community, this dish is usually served during Christmas feasts and on special occasions. And it's said that this dish isn't a true devil’s curry unless the eater is visibly sweating. That’s one hell of a curry.

3 lbs. chicken, cut into pieces
10 fresh red chiles, cored, seeded and chopped
2 in. fresh ginger, chopped
6 shallots, chopped
3 cloves garlic, chopped
1 Tbsp. ground coriander
½ tsp. ground turmeric
8 candlenuts or cashew nuts
6 Tbsp. vegetable oil
1 tsp. black mustard seeds, lightly crushed
½–¾ lb. small potatoes, halved
2 tsp. mustard powder
2 Tbsp. rice vinegar
1 Tbsp. dark soy sauce

1. In a blender, mix chiles, ginger, shallots, garlic, coriander, turmeric and nuts into a paste.

2. In a large wok or sauté pan, heat oil over medium-high heat.

3. Add sliced shallots and garlic and fry until lightly brown.

4. Stir in spice paste and cook for about 5 minutes, stirring occasionally.

5. Add mustard seeds, stir once or twice and then add chicken.

6. Once the chicken is cooked through, add potatoes and 2–3 cups of water. Bring to a boil, cover and reduce to a simmer for 15 minutes.

8. In a small bowl, stir together mustard, vinegar and soy sauce.

9. Stir vinegar mixture into pan, then cover and cook for another 15–20 minutes, stirring occasionally, until chicken is tender.

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