Debel Chicken Curry
Indulge and excite your senses with this Portuguese-influenced chicken dish that is both spicy and tangy
Let's start cooking!
Step 1- Pound mustard seeds and blend spice paste
- Using a mortar and pestle, pound mustard seeds and 1 tsp salt until fine. Set aside.
- Blend galangal, lemongrass, shallots, turmeric, candlenut, ginger and chili (without the water).
- If you have difficulty blending ingredients, you may add vegetable oil and blend to create a smooth spice paste.
Step 2 - Cook chicken and potatoes
In a deep pan on medium heat, fry the spice paste until the oil separates from the paste.If there is too much oil in the spice paste, remove excess with a spoon or ladle.
Add chicken to the pan and fry for another 10 minutes.
Add potatoes and 200 ml water and bring to a boil.To prevent potato from oxidising, soak in a bowl of water.
Transfer into a big pot before adding pounded mustard seed and salt, mustard and vinegar.
Cook on low heat for 20 to 25 minutes or until chicken is fully cooked.
Garnish and Serve!
Garnish with chili padi and coriander leaves. Serve hot.