devil's curry recipe

Photography Frencheschar Lim Art Direction & Styling Diane Ng
J65 Restaurant Hotel Jen Tanglin Singapore, 1A Cuscaden Road (6831-4374)

By Frederick Kho, executive chef of J65 Restaurant at Hotel Jen Tanglin Singapore

Serves 4

For the spice paste:

20-30 dried chillies, seeds removed and soaked in water for 20-30min
8 shallots, coarsely chopped
5 cloves garlic, coarsely chopped
3 stalks lemongrass, white part only, thinly sliced  
1 tbsp minced ginger
1 tbsp minced galangal
1/4 tsp ground turmeric
1/4 cup cooking oil
1-2 tbsp water

1/4 cup cooking oil
1 tbsp mustard seeds
1 chicken (about 1.4kg), cut into pieces
450g potatoes, peeled and cut into pieces
1 cup water
Salt and sugar, to taste
2 tbsp distilled white vinegar
1 tbsp coriander, for garnish

1.    Add all the ingredients for the spice paste into a food processor and puree until smooth. Set the paste aside.
2.    Heat the oil in a wok, and add the mustard seeds. Cook until you hear a slight popping sound from the mustard seeds. Add the spice paste and fry for 10-15min. 
3.    Add the chicken, coating it well with the spice paste. Let it cook for about 8-10 min, and then add in the potatoes. Stir to combine well.
4.    Pour in enough water to just cover the chicken and potatoes. Stir in salt and sugar to taste and bring to the boil.
5.    Lower the heat to a simmer, cover, and cook for 20-30min until the potatoes are soft.
6.    Taste and adjust for salt and sugar accordingly. Stir in the vinegar. To serve, dish the curry into a bowl and garnish with coriander. Serve with warm rice.