Devil'S Curry

Name: Devil'S Curry
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

19 ingredients

6 steps

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

Directions

1

In a large bowl, mix together the chicken, soy sauce, rice vinegar, and sugar. Leave to marinate for at least 30 minutes.
2

In a food processor, combine the dried chili peppers, habaneros, shallots, garlic, ginger, macadamia nuts, & turmeric. Pulse until you have a spice paste.
3

Heat the oil in a heavy pan over high heat. Add the spice paste and fry until fragrant, about 2 minutes.
4

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.
5

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.
6

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.