My Devil Curry

Talking bout food, I'm the picky one. Yup. I dont really complaint or anything much, but if its not good to my tongue, I dont eat it. My whole life, just few curries that I can eat ~ heartly. Mamak's one is a NO NO. But My Mak's one.. eheh! the best in the world so far. Even if a mamak eat my mak's curry, they'll sure meleleh one.. makan sambil nangis I'm telling you.. ahahhaha

Its been a while since the last time I masak kari, but.. this is it. Heaven. It's My Mak's recipe definitely ~ I think the ingredients and all quite common recipe for curry, but again, must be the 'how' we cook it that make it taste different from the rest. Call it 'devil' coz its hot, but if you cant stand the hotness, can always reduce the chilli in it. Yang penting : sedap, pekat dan melekat. Enjoice!

p/s : My inlaws pun hooked with this curry, since the first time my mum made this during merisik time. till now nampak je muke mak, nampak kari hehe

How to make this :

• Gorengkan ayam separuh masak. Ketepikan
• Rebuskan cili kering sampai lembut - nak pedas kasi lebey
• Then tos kan cili kering tadi, dan blendkan dengan bawang putih, bawang merah, halia, lengkuas - sampai jadi paste yg bebetul halus ye
• Tumiskan paste ni - minyak jgn byk - sampai bebetul masak dan tanak
• Masukkan serbuk kari - lebih kurang 3-4 tbs penuh2, godek2 kejap dan terus masukkan 1 cup air. Masukkan jugak serai 3 btg diketuk, 5 bunga lawang, 5 kayu manis dan bijik pelaga dlm 5 biji. Kacau dan didihkan lagi
• Masukkan air asam jawa pekat dlm 1/3 cup, gula dan garam to taste. Kacau sebati dan didihkan lagi. Die didih je, terus masukkan ayam tadi.
• Masukkan kentang yg dipotong 2 bersama ayam dan golek2kan sampai didih (Kalau kentang di potong 4, masukkan selepas 5-7 minit ayam dlm kuah)
• Lepas mendidih, masukkan dlm 3 cups santan pekat dan didihkan lagi. Kecikkan api dan biarkan dia masak perlahan dlm periuk/kuali tanpa penutup. Sesekali check and kodek2 jgn sampai hangit lak
• Check dan kalau kentang dah lembut dan kuah dah pekat, then rasa kalo dah ummph ke lom kuah tu. Kalau kurang adjust garam/asam/gula.

Tips of the day :

1. Semasa menumis paste, selalu pastikan yg paste tu dah bebetul masak sblm proses seterusnya sbb kadang2 kalau minyak dah naik pun tak semestinya paste tanak - ini akan mengakibatkan perbezaan rasa.
2. Jgn guna terlalu byk minyak masa menumis sbb kita tak nak masakan kite terlalu oily. Lagi sikit lagi baik, asalkan jgn sikit sangat sampai susah nak masakkan paste.
3. Always use kari ADABI, rasanya tak terlalu kuat tapi tetap kick! dan kari die punye bau tak melekat kat tgn, tak mcm sesetengah kari tu basuh ngan klorox pon tak ilang bau