Devils Curry Recipe By Tasty

DEVIL'S CURRY

This curry is devilishly hot, with a slight sweet and sour flavor. This dish also tastes best when made the day before. It's a great curry if served immediately, but the flavor really deepens after 24 hours in the fridge. Prep time includes marinating time and time spent soaking the dried chili peppers.

Provided by rpgaymer

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 19

Devil's Curry image

Steps:

In a large bowl, mix together the chicken, soy sauce, rice vinegar, and sugar. Leave to marinate for at least 30 minutes.
In a food processor, combine the dried chili peppers, habaneros, shallots, garlic, ginger, macadamia nuts, & turmeric. Pulse until you have a spice paste.
Heat the oil in a heavy pan over high heat. Add the spice paste and fry until fragrant, about 2 minutes.
Toss in the chicken AND the marinade, and stir until the chicken begins to brown. Keep cooking and stirring for 3 minutes, then pour in the water.
Bring to a boil and add the potatoes, vinegar, and palm sugar. Reduce the heat, cover, and simmer for 15 minute, or until the potatoes are tender.
Add the zucchini and cook for 2 more minutes, then stir in the cabbage and ground mustard. Once the cabbage has wilted a bit, the curry is done.

Ingredients

1 1/2 lbs chicken breasts, cut into chunks
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons sugar
6 dried chilies, seeded, sliced, and soaked in hot water until soft (about 30 minutes)
2 habanero peppers, seeded and chopped
5 shallots, chopped
6 garlic cloves, chopped
2 tablespoons ginger, chopped
4 macadamia nuts
1 1/2 teaspoons ground turmeric
2 tablespoons olive oil
2 cups water
2 potatoes, cut into bitesize chunks
1 1/2 teaspoons palm sugar
2 tablespoons vinegar
2 zucchini, halved lengthwise, seeded, and cut into chunks
1/2 napa cabbage, cut into bitesize squares
1 teaspoon ground mustard

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In a food processor or blender, process the spice paste ingredients to a fine paste. Add a little oil to grease the blades, if necessary.
Put 4 tbsp of the blended spice paste and the dark soy sauce in a large bowl, and stir to mix well. Add the chicken pieces and stir enough times to coat well with the mixture.
In a wok or skillet, heat up 1/4 cup oil over high heat. When very hot, add the marinated chicken and stir-fry until the meat changes colour all over, about 3 to 4 minutes. Remove the chicken pieces and set aside.
Add the remaining 1/4 cup oil and reduce the heat. Add the mustard seeds and fry until you hear the seeds popping.

Devils Curry Recipe By Tasty

DEVIL'S CURRY

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