Chicken Curry Devil (Extra Hot)

The recipe from the cookbook is a dry version, but i turn it into a wet version by adding a few more ingredients.

Unfolding of the recipe

(The Dry Version)

Ingredients
(A)
1 tsp salt
1 tsp msg
1 tsp pepper

(B) ground to a fine paste
115g shallots or onions
4 cloves garlic
55g ginger, sliced
1 stalk lemon grass, sliced
10 fresh red chillies
8 dried chillies, soaked in warm water

(C)
1 1/2 tsps powdered mustard or 1 tbsp prepared mustard
3 tbsp sugar
1 tsp salt
1 tsp msg
2 tbsps vinegar

1.4 kg chicken, cut into pieces or winglets and drumlettes
285 g grated coconut (1 canned of coconut milk)
115 ml oil

Method
1. Season chicken with A.

2. Squeeze coconut in small handfuls through a piece of muslin for No. 1 milk, to obtain approx. 140ml. Add 225ml water to the coconut. Squeeze for No. 2 milk and set aside in another bowl. (skip this if you are using canned coconut milk)

3. Grind B (or use an electric blender) to a fine paste.

4. Heat oil in wok and fry paste over moderate heat till oil bubbles through and paste is fragant, adding a few tablespoons of No. 2 milk, stir till gravy starts to boil, add the chicken and cook over moderate heat for 10mins.

5. Add No. 1 milk, stir well, reduce heat to low, cover pan and simmer for 15-20mins or till chicken is tender.

Note: the above is the dry version, if you desire a wet version, follow the below

Here is it

(The Wet Version)

Add
1 litre of water
1 litre of milk or coconut milk
1 tsp od coriander powder
plus 10 cloves garlics, ground or blend till fine
4 tbsps curry powder
4 tbsps chilli powder (for extra hotness, reduce or increase to your liking)
1 tsp salt
1 tsp oyster sauce
2 tbsps soya sauce
somemore lime juice, cumin and turmeric powder to taste.

*Walla*

Serve with bread or rice. Yum!