devil curry

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 2 tablespoons water, or as needed
• 6 red onions, chopped
• 25 chile peppers, sun-dried
• 7 candlenuts
• 1 shrimp paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice
• 3 lemon grass
• 1 tablespoon mustard seed
• 2 cups water
• 2 1/4 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
• 2 1/4 pounds potatoes
• salt to taste
• 1 tablespoon distilled white vinegar

Recipe

• heat oil in a large skillet over medium high heat. in a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. blend together with a little water to form a fine paste. add to skillet and saute until fragrant and almost dry.
• add 2 cups water and bring all to a boil. add chicken and potatoes. reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.
• add salt to taste. remove from heat and add vinegar. mix well and serve. this dish is best served with steamed white rice, as it is full of flavor.