Best Malaysian Portuguese Eurasian Yellow Curry Too Easy Recipes

DEVIL'S CURRY

Steps:

• In a blender, transfer all the ingredients for the Spice Paste and puree until smooth. Set aside.
• In a Dutch oven or a heavy pot, heat up the oil on medium heat When the oil is heated, add the mustard seeds and cook until you can hear the popping sound from the mustard seeds.
• Add the Spice Paste into the oil and fry until aromatic, about 10 minutes or until the oil separates and floats to the top.
• Add the chicken, stir to coat with the spice paste. Let cook for about 8-10 minutes, add in the potatoes. Stir to combine well.
• Pour in the water. The water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and simmer for about 20-30 minutes or until the potatoes are soft.
• Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice (refer to Notes). Stir to mix well.
• Turn off the heat and serve the Devil's Curry with cilantro as the garnishing, if using. Serve hot with steamed rice.

MALAYSIAN PORTUGUESE-EURASIAN YELLOW CURRY -TOO EASY

Steps:

• Blend all onions Fry the blended onions in oil till aroma Add in the spices, lower the fire.
• Fry till aroma.
• Add few cups of water.
• Add salt and sugar to taste Add meat and vegetables If you want to use lady's fingers, boil them till cook, then pour over with curry.
• Do not cook together.

CURRY DEVIL (AKA KARI DEBAL, A EURASIAN CHRISTMAS RECIPE)

Steps:

• Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
• Put the kettle on and using a pair of scissors, cut up the dried chillies (to be ground) straight into a bowl.
• Pour the boiling water and cover. Soak for 15 minutes.
• Quarter all the onions in the recipe, including the ones to be ground.Place the medium quartered onions into a chopper.Set aside the quarters from the large for right at the end.
• Cut up the fresh chillies into 3 pieces for easier grinding and add to the chopper
• Peel the garlic and ginger. Halve the ginger and place in the chopper.
• When the dried chillies have had 15 minutes of soaking, drain them and place in the chopper. Grind everything to a fairly fine paste, scrapping down the sides of the chopper once or twice. Don't worry too much if you have a few non fine chilli pieces.
• Heat the oil in a large saucepan and sauté ground ingredients for 2 minutes on medium heat.
• Add the chicken and coat well.
• Add the pepper, tomato paste, mustard, salt, sugar and water and let everything come to boil.
• Turn the heat down to low, and simmer, covered, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
• Add the sausages, quartered onions and whole green chillies and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
• Check the seasoning, add more salt if necessary.
• Gently stir in the 3rd tablespoon of vinegar and turn off the heat. Let the curry rest for 5 minutes before serving.

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE

Steps:

• Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
• Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
• About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.