recipe is : lazybum's devil curry

Ingredients

1 chicken, chopped into pieces OR pieces of whichever part of the chicken you prefer
2 big potatoes, skinned and cut into wedges
3-4 fresh green chilli, cut into half lengthwise from the bottom to almost to the stalk end
3 tbsp chilly powder
1/2 head garlic, pounded/blended/thinly sliced
6 shallots, blended together with the garlic/thinly sliced
a big chunk old ginger, julienne/blended together with the garlic
a good squirt of good ol mustard
3 tbsp vinegar
a cup or so water
2 tbsp oil

Method

in a big pan/wok, heat up the oil, fry the ginger, blended ingredients and chilly powder for a few minutes over a low flame. add the green chillies and stir fry a couple more minutes

turn up the flame and add the chicken and stirfry to coat well with the spices

add the water (add more water if you prefer more watery gravy). let it simmer til chicken is almost cooked. add the potatoes, the mustard and the vinegar. simmer til chicken and potatoes are cooked

note:
add more chilly powder if an even spicier taste is preferred

recipe is : rendang tok

Ingredients

1 kg beef, cut into 1 inch cubes

To be blended together:
10 fresh red chillies
8 dried chillies, soaked
20 shallots
1 head garlic
5 stalks lemongrass, use only the bottom white part
1 knob ginger
1 big knob galangal
1 big knob tumeric
1/2 tsp cumin powder (jintan putih)
1 tsp fennel powder (jintan manis)
1/2 tsp black pepper
1 tbsp dark soya sauce
1 tsp salt
1/2 cup water

Dry spices:
2 star anise
3 inch cinnamon bark
7 cardamoms
6 cloves

Leafy stuff:
coconut cream from 2 coconuts
1/2 grated coconut, toasted over a low flame til dry and browned
5 stalks lemongrass, top trimmed off and lightly bruised
3 pandan leaves, knotted
2 tumeric leaves, crushed to release the aroma
5 kaffir lime leaves
3 tbsp brown sugar
2 heaped tbsp tamarind paste, dissolved in 1/2 cup warm water, and pulp removed
1 cup water
salt to taste


Method

marinate the beef with the blended ingredients for at least 2 hours in the fridge

in a pressure cooker, put in the beef and all the marinade, all the dry spices, and the 'leafy stuff'. If the amount of liquid looks insufficient, add more water. cook for 35-40 minutes

the end result should be quite dry and gravy quite thick. if it's still watery, cook uncovered on a medium flame til gravy thickens, stirring occasionally, taking care not to let it burn

add the dry toasted grated coconut and mix well


NOTES:

if cooking on normal pot/pan, it takes about 2 hours or so for the meat to be really tender. stir occasionally. add water when necessary

the amount of spices and ingredients is up to you to adjust to your own preference. the amount in this recipe is to my own taste

i normally marinate the beef in a ziplock bag in the freezer for a couple of days

the toasted grated coconut is normally pounded til fine after the toasting. but i prefer it this way

recipe is: Corey's Curry Chicken

Ingredients


1.2 kg chicken, cut into bite size

250 ml thick coconut cream

500 ml chicken stock/water

5 medium potatoes, skinned and cut into big chunks

3 stems curry leaves, use only the leaves and discard the stalk

3 tablespoon cooking oil

2 tsp light soya sauce (optional)

1 tbsp tumeric powder

1 tsp coriander powder (ketumbar)

1 tsp cumin powder (jintan putih)

1 tsp fennel powder (jintan manis)

1 tsp garam masala powder

salt and sugar to taste

Mix A

18 dried chillies, soak in hot water for 10 mins and drained

1 head garlic, skinned

15 red shallots, skinned

2 inches of galangal (lengkuas)

5 stalks lemongrass (serai), use only the lower white part

3 candlenuts

1 thumb size piece of belacan (shrimp paste or shrimp cake that resembles chocolate)

Method

blend Mix A as fine as possible and set aside.

in a wok or large pan, heat up the oil and turn the flame to as small as possible. add blended Mix A, cumin powder, coriander powder, fennel powder, garam masala powder and tumeric powder and fry for about 10 mins, taking care to mix around and not let it burn

turn the flame to medium and add in the chicken, potatoes and curry leaves. stir to mix thoroughly

add the coconut cream, chicken stock and light soya sauce. add salt and sugar to taste. bring it to a boil and turn down the flame to set it simmer for about 1 hour or til cooked. add some hot water if the gravy gets too thick

serve hot with white rice or spiced rice.

leftover curry chicken goes well with bread the next day.

Notes:

~ keep left over curry in the fridge as it contains coconut cream and can go bad. just heat it up before serving.

~ use starchy yellow potatoes for best results

~ cut the blended ingredients to similar sized chunks to get more even and faster blending. alternatively, it's an old believe that these ingredients pounded to a paste with a mortar and pestle gives an even more aromatic result. be prepared for a long workout if you opt for that.

~ use cholestrol-free packed coconut cream/coconut milk for a more convenient and healthier alternative. the packets resembles small uht milk containers

- the garam masala powder was a tip from a friend, kentucky wildcats' fan from my blogsphere