Malaysian Devil Curry

Marinate the chicken: marinate the chicken pieces in the soy sauce and vinegar while preparing the rest of the ingredients.

Prepare the paste: place all of the ingredients for the paste in a blender and blend until smooth, adding just enough water to blend. Set aside.

Start the curry: heat the oil in a large sauce pan for a minute and add the mustard seeds. When they begin to pop, stir in the whole chilies and black pepper and continue cooking for about 30 seconds.

Add the paste: add the paste to the pan and heat through while continually stirring for 2 or 3 minutes until reaching a nice fragrancy and the oil starts to separate and rise to the top.

Add the tomato: add the tomato puree to the pan and stir well to combine.

Cook the chicken: stir in the chicken pieces and add just enough water to cover. Simmer until the chicken is about half cooked through and the sauce has thickened somewhat.

Add the leftovers: if you have any leftovers such as sausages, vegetables, or roast potatoes, this is a good time to add them and heat them through. Continue simmering until the chicken is cooked through, stirring regularly.

To finish: season with salt to taste. You can also add a little sugar if you prefer a sweeter flavor. A tablespoon of a good vinegar is also a must.