From not@atthisplace.com Wed Sep 26 16:23:06 2001 Date: Wed, 26 Sep 2001 14:19:43 GMT From: Timmy Higgins Newsgroups: uk.food+drink.indian Subject: Curries from off the beaten path -6 Malacca (Malaysia) Devil Curry 3 tablespoons vegetable oil 2 tablespoons water, or as needed 6 red onions, chopped 25 chile peppers, sun-dried 7 candlenuts 1 teaspoon 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 halves, cut into bite size pieces 2 1/4 pounds potatoes salt to taste 1 tablespoon Rice or Distilled white vinegar Directions: 1 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. 2 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. 3 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.