Mary Gomes’ Curry Debal
Serves: 4-6 | Level: Easy | Preparation: 1 hour
For the chicken
1kg chicken, cut into bite-sized chunks
1tsp pepper
1 tsp salt
1 tsp sugar
¼ tsp dark soya sauce
4 potatoes, peeled and quartered
- Marinate chicken with pepper, salt, sugar and dark soya sauce for about 20 minutes.
- Soak potatoes for a few minutes then drain.
- Heat up oil in a wok and fry potatoes until they are golden brown. Remove potatoes from wok, drain them, and put into a medium-sized pot.
- In same oil, fry chicken till brown. Then place them in the pot with potatoes. Retain the oil in the wok.
For rempah
6 onions, peeled and minced
1 thumb-sized piece ginger, peeled and juliened
1 tsp mustard seeds or ½ tsp mustard powder
2-3 tbp ground chilli
- Remove all but 3 tbsp oil from the wok. Fry onions and ginger till brown.
- Add mustard seeds or powder and ground chilli. Fry for 5 minutes until fragrant. Add rempah to pot with chicken and potatoes.
360ml water
1 tsp salt
1 tsp sugar
1 cucumber, de-seeded cut into chunks
4 cabbage leaves,cut into bite-sized pices
½ tin Ma Ling luncheon meat,cut into 7.5 X 2.5cm pieces or 5 chicken frankfurters (optional)
100g babi panggang (grilled or roasted pork), cut into 5-cm thick slices
2 tbsp vinegar
- To the pot, add water, salt and sugar. Bring to a boil and simmer for 5 minutes.
- Add cucumber and cabbage. Cook for about 10 minutes till vegetables are tender.
- Add luncheon meat or chicken frankfurters and babi panggang.
- Add vinegar. Bring to a boil. Remove from heat and serve with steamed rice.
