Eurasian Devil Curry

Be warned, whenever you see the name Devil applied to a dish, it's probably searing hot. After preparing the original recipe from The Conrad Hotel in Singapore, I modified the amount of chilies in this recipe (add more if you dare), but it is still full of exotic flavors.


Spice Paste:


  1. Prepare the spice paste by processing the mustard seeds until coarsely ground.
  2. Add the rest of the ingredients and process to a smooth paste (you may need to do this in two batches if your spice grinder is too small), adding a little oil if required to keep the blades turning.
  3. Put 4 tablespoons of spice taste and the soy sauce in a large bowl and stir to mix well. Add the chicken and coast well with the mixture.
  4. Heat a wok and add ¼ cup vegetable oil. When it is very hot, add the marinated chicken and stir-fry until it changes color all over, about 3-4 minutes. Remove the chicken pieces. Add the remaining oil, reduce the heat and add the remaining spice paste and onions. Stir-fry over low-medium heat for another 4-5 minutes.
  5. Add water, lemon grass and salt and simmer 2 minutes, scaling any spice paste from the bottom of the wok. Add chicken, cover and simmer, stirring occasionally, for 8 minutes. Add the potatoes, stirring from time to time, and simmer until cooked, about 20 minutes. Mix the vinegar, sugar and mustard together, then add to the wok, stirring for about 1 minute to mid well. Transfer to a large bowl and serve with steamed rice.

Serves: 4-6

Wine Pairing

Esser® Vineyards Merlot or Cabernet Sauvignon

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