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Malaysian   -   Devil Curry (Debal Kari Ayam)   adapted from The Exotic Kitchens of Malaysia by Copeland Marks

Description
Ingredients
  • 5 Medium Dried Red Chiles -- soaked for 15 minute
  • 2 Medium Jalapeno -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 5 Medium Shallot -- finely chopped
  • 1 Inch Ginger -- chopped
  • 6 Medium Macadamia Nuts
  • 1 1/4 Cups Chicken Stock
  • 4 Tablespoons Olive Oil
  • 1 Teaspoon Mustard Seed
  • 4 Pounds Chicken -- cubed
  • 2 Teaspoons Lemongrass
  • 3 Tablespoons Rice Vinegar
  • 1 Tablespoon Black Soy Sauce
  • 1 Teaspoon Salt
  • 1 Large Potato -- cubed
  • 1 Medium Jalapeno -- chopped
  • 1 Large Tomato -- finely chopped
Directions Process dried chiles and soaking liquid, jalapenos, ginger, garlic, shallots, nuts, and 1/4 cup of chicken stock to a smooth paste. Heat oil in a large pan and saute spice mixture over moderate heat for 2 minutes. Add mustard seeds and stir for 1 minute. Add chicken and fry over low heat for 5 minutes. Add balance of stock, lemongrass, rice vinegar, soy sauce, salt and potato. Combine well. Add jalapeno and tomato and cook, covered until chicken is tender about 20 minutes. Serve with rice.
Serves 8
Time to Make 0:00



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