Ginger-Lemon Grass Chicken and Potato Curry | Christopher Kimball’s Milk Street

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Milk Street Recipe
Instant Pot

Ginger-Lemon Grass Chicken and Potato Curry

FAST: 1¼ hours
Slow: 5½ to 6½ hours 30 minutes active time

Ginger-Lemon Grass Chicken and Potato Curry

Kari debal, the starting point for this spicy, tangy curry, comes from Malacca, Malaysia, and specifically the Kristang people, who are of mixed Malaysian and Portuguese descent. Though “debal” translates from the Kristang language as “leftovers” (the dish traditionally was prepared after Christmas using leftovers from the holiday meal), some sources speculate that the closeness of the terms “debal” and “devil,” coupled with the dish’s intense spiciness, led to “devil curry” as a common moniker. In traditional recipes, candlenuts, which are high in fat, are pureed with the aromatics to make the seasoning paste, but these nuts are difficult to source in the U.S. We find macadamia nuts to be a good substitute, with cashews as the next best choice. Our curry has solid but not searing heat. Steamed rice is the perfect accompaniment.

6

Servings

Tip

Don’t cut the potatoes into chunks smaller than 2 inches or they will end up overcooked. If using the slow cooker function, don’t put raw potatoes into the pot; make sure to parcook them in the microwave as directed so they cook in the same amount of time as the chicken.

FAST: 1¼ hours
Slow: 5½ to 6½ hours

30 minutes active time

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