Devil’s Curry

Devil’s Curry

Serves: 4 | Preparation Time: 30 mins

Ingredients:

  • 3 tbsp Knife Premium Cooking Oil
  • 200 ml UFC Velvet Coconut Milk Unsweetened
  • 2 tsp Mustard seeds
  • 100 gm Rempah Kuning
  • 100 gm Potato, peeled and cut into pieces
  • 500 gm Fresh chicken, cut into pieces
  • 100 ml Water
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 no. Fresh red chilli, sliced
  • 100 gm White cabbage, cut wedge
  • 2 tbsp White vinegar
  • Coriander, for garnish

 

Method:

  1. Heat Knife Premium Cooking Oil in a wok and cook the mustard seeds until you hear slight popping sounds coming from the seeds. Add rempah kuning and fry for 10 – 15 mins till fragrant.
  1. Add potatoes and chicken. Mix to coat chicken with the paste. Add water and let it cook for about 8 – 10 mins.
  1. Pour in UFC Velvet Coconut Milk Unsweetened. Stir in sugar and salt, bring to the boil. Add red chillies and cabbage. Let it simmer for 20 – 25 mins until the potatoes are soft.
  1. Stir in the vinegar. Taste and adjust for salt and sugar accordingly before turning off the heat. Dish the curry into a bowl and garnish with coriander. Serve with warm rice.

 

Recipe is courtesy of Allspice Institute.

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