Electric Pressure Cooker Curry Cookbook: 75 Recipes From India, Thailand, the Caribbean, and Beyond by Aneesha Gupta

Author:Aneesha Gupta [Gupta, Aneesha]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-07-20T22:00:00+00:00

MALAYSIA AND SINGAPORE

Devil’s Curry // KARI DEBAL

DAIRY-FREE • GLUTEN-FREE • NUT-FREE

Devil’s Curry is a chicken dish made popular by the Portuguese Eurasian communities in Malacca, Malaysia. It is often served on special occasions, including Christmas. Also known as Kari Debal, this dish gets its flavors from a spice paste made of onion, ginger, garlic, lemongrass, and dried red chiles. In this easy adaptation, we use a combination of easily available ingredients, like paprika, cayenne, and vinegar, to create the same spicy and pungent flavors.

Serves: 4 to 5

Prep Time: 10 minutes

Cook Time: 16 minutes (10 minutes on sauté, 6 minutes on high pressure)

Release: Natural release for 10 minutes, followed by quick

Total Time: 46 minutes

FOR THE SPICE PASTE

1 large onion chopped in chunks

3 large garlic cloves

1-inch ginger, peeled

1 tablespoon paprika

½ teaspoon cayenne (adjust to taste)

½ teaspoon turmeric

2 tablespoons lemongrass paste or 1 teaspoon lime zest

1 tablespoon white vinegar

FOR THE CURRY

2 tablespoons canola oil

1 teaspoon mustard seeds

1½ pounds chicken thighs, fat trimmed and halved

1 teaspoon salt

½ teaspoon sugar

2 large gold potatoes, cut into 1-inch pieces

1½ cups water

½ head of cabbage cut into 3 large segments

1.To make the spice paste, in a blender, combine the onion, garlic, ginger, paprika, cayenne, turmeric, lemongrass, and vinegar and blend to a smooth paste. If needed, add 2 to 3 tablespoons of water to blend.

2.Preheat the electric pressure cooker by selecting sauté. Adjust to high. When the inner pot is hot, after about 30 seconds, add the oil and mustard seeds.

3.When mustard seeds begin to splutter, add the spice paste. Sauté for 5 to 6 minutes until the paste turns darker in color.

4.Add the chicken pieces, salt, sugar, potatoes, and water. Give them a stir, scraping off any brown bits that may have stuck to the bottom, and turn off sauté.

5.Lock the lid in place. Select manual or pressure cook and adjust to high. Cook for 6 minutes on sealing mode.

6.When the cooking is complete, wait 10 minutes for natural pressure release, after which follow the quick-release method as per your cooker instructions. Unlock and remove the lid.

7.Select sauté. Check and adjust flavors to your taste. Add the cabbage and push it under the broth. Simmer for 4 to 5 minutes, until cabbage becomes soft, or until it reaches your desired tenderness. Turn off sauté.

8.Serve hot with steamed Basmati Rice.

TIP: This curry is known for its spicy flavors. You can easily customize it to suit your preference. For a milder curry, skip the cayenne. To make it spicier, double it.

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