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
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.
DEVIL'S CURRY RECIPE BY TASTY
Here's what you need: chicken thighs, pork belly, large potatoes, cabbage, chili powder, white vinegar, 5 spice powder, salt, sugar, water, dried chillies, large red onions, garlic, candlenuts, lemongrass, blue ginger, mustard seed, oil
Provided by Ashton Pereira
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Blend the dried chilli, red onions, garlic, candlenuts, lemongrass, blue ginger, and mustard seeds with some oil to form a paste. Then, in a separate bowl, dry rub the pork with 5-spice powder and salt.
- In a large frying pan on high heat, add 1 tbsp of oil. Once heated, sear the pork and cook halfway, then remove, learning the grease in the pan. Then, reduce heat to medium and toss in 2 tbsp whole mustard seeds. Toast for a minute, then gently add in spice paste from step and stiry fry for 15 minutes until oil appears around the sides.
- Add chicken to the pan, coat thoroughly for a minute, then add the pre-fried pork belly and mix well. Then, add water, submerging the meat completely.
- Add chilli powder, stir, and bring mixture to a boil, simmering for 15 minutes. Then, add potatoes, stir, and simmer for an additional 30 minutes.
- Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
- Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.
Nutrition Facts : Calories 1381 calories, Carbohydrate 131 grams, Fat 64 grams, Fiber 44 grams, Protein 85 grams, Sugar 63 grams
DEVIL'S PORK CURRY
Make and share this Devil's Pork Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine pork, vinegar and soy sauce in a bowl, mix well and all to stand for 20 minutes.
- Drain, reserving liquid.
- Heat the oil in a large pan, stir in onions, garlic, curry leaves, sugar, cinnamon,fenugreek seeds, chillies, turmeric and lemon grass.
- Stir over medium heat for 5 minutes or until onions are soft.
- Add pork to onion mixture , stir over high heat until pork is browned.
- Transfer mix to medium saucepan, stir in combined tamarind concentrate, fish sauce, stock, reserved liquid and nuts.
- Stir over high heat until mixture boils, reduce heat and simmer, covered for 15 minutes.
- Remove lid and simmer for a further 30 minutes or until almost all the liquid has evaporated.
Nutrition Facts : Calories 642, Fat 38.1, SaturatedFat 9.4, Cholesterol 161.2, Sodium 1048.2, Carbohydrate 15.2, Fiber 3.4, Sugar 6.8, Protein 59.6
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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.
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DEVIL'S CURRY
Devil’s Curry 0undefined A culinary tradition of the Portuguese Eurasian community in Malacca, Malaysia and Singapore, this spicy and tangy chicken dish is also commonly known as Kari Ayam Debal, or Curry Debal in Kristang or Curry Devil. In the old days. it’s usually prepared with meat leftovers from the Christmas feast.
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