Devil’s Curry

Serves: 4 | Preparation Time: 30 mins

Ingredients:

• 3 tbsp Knife Premium Cooking Oil
• 200 ml UFC Velvet Coconut Milk Unsweetened
• 2 tsp Mustard seeds
• 100 gm Rempah Kuning
• 100 gm Potato, peeled and cut into pieces
• 500 gm Fresh chicken, cut into pieces
• 100 ml Water
• 1 tsp Sugar
• 1 tsp Salt
• 1 Fresh red chilli, sliced
• 100 gm White cabbage, cut wedge
• 2 tbsp White vinegar
• Coriander, for garnish

Method:

1. Heat Knife Premium Cooking Oil in a wok and cook the mustard seeds until you hear slight popping sounds coming from the seeds. Add rempah kuning and fry for 10 – 15 mins till fragrant.

2. Add potatoes and chicken. Mix to coat chicken with the paste. Add water and let it cook for about 8 – 10 mins.

3. Pour in UFC Velvet Coconut Milk Unsweetened. Stir in sugar and salt, bring to the boil. Add red chillies and cabbage. Let it simmer for 20 – 25 mins until the potatoes are soft.

4. Stir in the vinegar. Taste and adjust for salt and sugar accordingly before turning off the heat. Dish the curry into a bowl and garnish with coriander. Serve with warm rice.

Recipe is courtesy of Allspice Institute.

Any unauthorised copying, distribution and production is strictly prohibited.