This is a family recipe which my Mama learnt from her MIL. Each of the ladies in the family have slight variations to the original recipe but it's authenthically the same.
A little history of this dish. It's most popular amongst the Portugese Eurasians in Malaysia. Am not sure if this dish even exist in Portugal or not (have yet to research it).
So yes, I'm 1/4 Portugese Eurasian & love this favourite family recipe. Hope you all enjoy it too if you like spicy hot stuffs!
This recipe is courtesy of Little Chef's Mama of course ;)
1 chicken, cut into bite size pieces
4 large potatoes, cut into chunks1
piece of ginger , shredded
6 pips of garlic, sliced
2 big onions, sliced thickly
2 or 3 fresh red chillies, sliced crosswise
half rice bowl of white vinegar**
2 teasp. mustard seeds pounded
2 teaspoons salt
To be blended:
30 dried chillies *( soaked in hot water before blending)
half thumbsize kunyit or 2 teasp. tumeric powder
5 slices of lengkuas (nam keong)
3 big pieces of serai
5 or 6 buah keras
1 heapful tablesp. belacan powder
1. Slice all ingredients into smaller pieces before blending.
2. Heat up 2 tablesp. of oil in pot to saute shredded ginger,big onions, garlic and fresh chillies until pungent. Remove and put aside.
3. Add more oil (6 tablesp) to fry the blended ingredients until fragrant and until oil surfaces.
4. Add in chicken pieces and potatoes. Stir thoroughly. Add sufficient water just to cover meat and potatoes.. Simmer.
5. Add vinegar, salt and pounded mustard seeds. Add in ginger, onions, garlic and fresh chillies.Simmer until potatoes are cooked.
(Curry gravy should not be too watery)
* Less dried chillies if a milder flavour is preferred.
** Curry devil is a hot and sour curry. (Can vary quantity of vinegar according to individual taste)