Devil Curry (Debal Kari Ayam)
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Ingredients:
5 guajillo chiles
1 cup water
2 medium jalapenos, finely chopped
2 cloves garlic, finely chopped
5 medium shallots, finely chopped
1″ piece of ginger, chopped
1-1/4 cups chicken stock
4 Tbsp. olive oil
1 tsp. mustard seed
4 pounds chicken, cubed
2 tsp. lemongrass
3 Tbsp. rice vinegar
1 Tbsp. black soy sauce
1 tsp. salt
1 large potato, cubed
1 medium jalapeno, chopped
1 large tomato, finely chopped
Instructions:
Heat a cup of water with the guajillo chiles; cover and set aside for 15 minutes.
Process the guajillo chiles and their soaking liquid with the jalapenos, ginger, garlic, shallots, nuts and 1/4 cup of chicken stock into a smooth paste.
Heat the oil in a large skillet or wok and saute the spice mixture over moderate heat for about 2 minutes. Add the mustard seeds and stir-fry for another minute. Place the chicken pieces in the wok and stir-fry over low heat for about 5 minutes, then add the remaining stock, lemongrass, rice vinegar, soy sauce, salt and potatoes. Incorporate the ingredients well and add the jalapeno and tomato. Cook, covered until the chicken is tender, about 20 minutes. Serve with hot jasmine rice.
Recipe adapted from “The Exotic Kitchens of Malaysia” by Copeland Marks.