Malaysian Chicken Curry

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.

Heat Scale
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Serves: 4 Adults

Ingrdients

Paste (To Grind):
Shallots (Diced),1 cup (Or use Red Onions)
Garlic Cloves, 2
Coriander Seeds,1 1/2 tbsp
Soybean Paste,2 tsp
Turmeric Powder,1/2 tsp
Cumin Powder,1/2 tsp
Fennel, 1/2 tsp
Dried Red Chiles (Soaked in water),6 Remove seeds for less spicy curry
Oil,4 tbsp

Others:
Oil,1 tbsp
Anise,1
Cinnamon Stick, 1 inch
Clove, 1
Curry Leaves,5
Coconut Milk (Full Fat), 1 1/4 cup
Potato (Diced), 1 cup
Chicken, 1 pound
Salt,1/2 tsp
Sugar, 1 tbsp

Instructions

Soak the dried red in hot water till they turn soft.
Grind all the ingredients under “To Grind” to a uniform paste.
Heat a pot on medium heat and add oil.
When oil is hot, add anise, cinnamon, clove, ground paste, curry leaves, 1/4 cup of coconut milk.

Cook on low for 15 minutes. Oil should have separated from the paste by now.
Add potatoes, chicken, salt, sugar and water.
Cover and cook on low till chicken is done (takes around 30 minutes).
Add rest of the coconut milk and cook on low for 10 more minutes.

Serve the chicken curry with roti canai or dosa.

From nancys99curries.com