Devilishly Good Devil Curry Recipe

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I know what you are thinking about and no, it is not what you think it is.

It might be just dsys after Halloween but nothing is spooky about the dish I am about to share with you today.
Origins of the Devil Curry Devil Curry is a dish that originates and made popular by the Malaccan Portuguese or the Eurasian community in Malacca.  

The dish is often served a day or two after Christmas or on special occasions.
Not a Devil’s Food
The Devil Curry got its name not because of it being prepared for any devil-related rituals nor made out of the devil himself. The name is given due to it being such an intense fiery curry which is a lot spicier than your normal curry. 

Unlike the usual Malaysian curry that you are used to, the Devil Curry contains more chillies and a handful of mustard seeds. You would think after putting that much spice the creator of this curry will add another ingredient to soften the blow, so to speak but don’t count on it!

The classic recipe does not include the additon of coconut milk but in my version, I add a small amount just to make it slightly creamier and hopefully, less spicy.
Oh, did I mention that this curry uses vinegar too? No? Well, a curry this explosive does need a drop or two in order to give it a sharp undertone. Nothing adds more heat than some vinegar in a curry.

Halloween Is Not Over… Although it’s already November, Spooktober still lingers around, at least for another few days and with the constant heavy rainfall at night, gloom fills the air still. So, it’s still not too late for a last-minute Halloween party to be held and why not serve some devilishly good Devil Curry to make your guests sweat and squirm in their chairs? It”ll be hell, but a sweet one indeed.
Ingredients:
a) Spice Mixture:
1 large onion1cm ginger1.5cm galangal1.5cm turmeric1 stalk lemongrass4-5 cloves garlic4-5 candlenuts10 dried red chillies soaked10 fresh red chillies, washed and sliced b) Other ingredients:
1 small chicken, cut into 8 pieces2 large potatoes, peeled and cut into cubesVegetable oil50 ml of santan or coconut milk (optional) c) Seasoning/Garnishing:
Salt and pepper, to taste1 tablespoon of sugar1 tablespoon of mustard Seeds, roasted and grounded1 tablespoon of of vinegar Method:
Boil Potatoes till soft.Grind all the ingredients for the spice mixture togetheruntil becomes a smooth paste.Heat up 4-5 tablespoons of vegetable oil in a pot on medium high heat. Saute tje spice paste until fragrant.Add in the chicken pieces and let cook for 3-4 minutes. Add water  occasionally if the gravy becomes too thick.Add in the boil potatoes. Season with sugar, salt, pepper, vinegar and continue cooking until chicken is cooked.Add in the ground mustard seeds and let the curry cook for 1 minute.
Devil Curry Ready to Be Served! For a curry named after the devil, it certainly does take a hellish amount of time to prepare it, pun definitely intended! So, make sure you end Spooktober with a bang and I do mean a literal bang of explosion on your tomgue and head with this fiery curry.

Cool off with a sweet, creamy dessert like my Blueberry Cheesecake. Your guests would very much appreciate every forkful right after!
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