Devil's Chicken Curry

It has been awhile since I last blog with my laptop. I woke up pretty early today. All thanks to my hungry grumpy belly and a kicking baby. I've no choice but to wake up. I made myself a cup of Twinning decaffeinated tea and I chomped in two slices of homemade blueberry cakes in minutes. So here I am... sitting in living room alone with my laptop on my lap.

There is nothing much going on today. We could have go on a day trip to Bath, Bristol, Oxford or even London but there is no way I can shake my hubby out from his bed. So I thought why not look at some of the pictures of foods I cooked in past few days.

I cooked this (devil's chicken curry) on Thursday. It's my very first chicken curry (or any curry for the matter) with vinegar. I don't remember ever trying one before but who knows.... all I know back then is categorising all spicy chicken as chicken curry. To me the additional vinegar makes the curry taste a little tomato-ish (sourish). So I am not surprise if I "might have" assumed devil's curry chicken as ayam masak merah. So if you are looking for a different variety of spicy chicken curry... do give this devil's chicken curry a try :)

Adapted from Resipe Cikgu Ani
2 organic chicken drumstick
2 organic chicken tight
(original recipe used1 whole chicken)

50g chilli powder
50g distilled vinegar
1 tbsp black mustard seeds

Blended ingredients
3 white cooking onions (original recipe used 10 shallots)
4 cloves garlic
1 tbsp gelangal powder (original recipe used 3 cm fresh gelangal)
6 red chili
5 candlenut
  1. Saute blended ingredients till fragrant (and till oil separated- but it really depends. I saute the ingredients with 2 tbsp oil. Most recipe recommended 200 g oil. That is way too much oil in my opinion. There is no way I can see oil separating despite cooking on low heat for more than 30 minutes over low fire. Unless you strip of the chicken skin prior to cooking, I notice there's appearance of oil towards the end of the cooking process. So don't worry bout not having a smooth gravy texture)
  2. Add in chicken. Cook on low for another 20 minutes. Don't forget to give your chicken a quick stir every few minutes. Add a little water (whenever you give chicken a stir). Don't add too much water. I only add about 2 tbsp each time just so the ingredients don't stick to the bottom of the pan.
  3. Add vinegar and salt
  4. Stir in black mustard seeds
  5. Serve

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