Sunday, January 19, 2020

Devil's curry


This recipe is based on the recipe from Leite's Culinaria website.  Devil’s curry is a classic Malaysian curry, made with a complex curry paste - lemongrass, dried chiles (that how you will control the heat) fresh ginger, turmeric.  It is loaded with satisfying chicken and potatoes. Don't let the name scare you- this is delicious.

To  turn down this devil's heat use mild, dried guajillo and ancho peppers and pass around a homemade hot sauce for others to "heat it up" to their taste.  It is delicious and hearty!


To serve four.

Country Captain Chicken


I ran into this dish listening to an interview of two guys running a restaurant in South Carolina.  It turns out that it dates back to the 1700's when ships arriving from the Far East, India, came to the Southern US ports to trade.  The captains brought the recipe with them.  So, I present to you an American version of curry.



To serve four

Indian Pork Vindaloo

A staple on most Indian restaurant menus, pork vindaloo was originally Portuguese “pork marinated in vinegar and garlic.”  For me, it’s a tasty, spicy, vinegar based curry, unlike typical Indian curries. The beauty of making it yourself is that you control the heat!

I have made this with chicken as well.

To serve four.