Devil's Curry

Instructions

1. In a blender, combine all the ingredients for the Spice Paste and puree until smooth. Set aside.
2. In a Dutch oven or heavy pot, heat the oil over medium heat. Once the oil is hot, add the mustard seeds and cook until they start to pop.
3. Add the spice paste to the oil and fry until aromatic, about 10 minutes, or until the oil separates and floats to the top.
4. Add the chicken and stir to coat it with the spice paste. Let it cook for about 8-10 minutes, then add the potatoes and stir to combine.
5. Pour in the water, ensuring it barely covers the meat and potatoes. Add salt and sugar to taste. Stir well and bring to a boil. Then, reduce the heat to a simmer, cover with a lid, and let it simmer for about 20-30 minutes, or until the potatoes are soft.
6. Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice and stir to mix well. Turn off the heat and serve the Devil’s Curry garnished with cilantro, if using. Serve hot with steamed rice.