Devil's Curry
Ingredients
  • 1.2kg whole chickencut into 12-16 pieces
  • 2 pork / chicken lap cheongcut into thumb-lengths diagonally
  • 2 pork / chicken sausagescut into thumb-lengths diagonally
  • 1 carrotpeeled, cut into thumb-lengths / wedges
  • 2 large onionspeeled, cut into wedges
  • 1/4 cabbagecut into large pieces
  • 2slices pineapple
  • 3 tomatoescut into wedges
  • 6 fresh green chilliesslit halfway lengthwise
  • 6 fresh red chilliesslit halfway lengthwise
  • 2 large potatoescut into quarters
  • 1/2cup vegetable oil
Spice mixture
  • 10-15 fresh red chillies
  • 5 red chilli padioptional
  • 10-15 dried chilliessoaked till softened
  • 50g ginger
  • 1thumb-length fresh turmeric root
  • 1 1/2tsp mustard seeds
  • 3 large onions
Seasoning
  • 4tbsp white vinegar
  • 5tbsp tomato ketchup
  • 3tbsp sugar
  • 2 1/2tbsp English mustard
  • 2tsp salt
  • 1tsp dark soya sauce
  • 3cups water
Instructions
  1. Grind spice mixture ingredients into a fine paste.
  2. Heat oil in a large wok till it smokes. Add the ground spice mixture and stir fry till it becomes a dry paste and is fragrant (8-12 minutes).
  3. Add all the chicken and lap cheong. Stir fry for 2-3 minutes.
  4. Add the seasoning ingredients and boil. Turn heat to low and simmer for 30 minutes.
  5. Add sausages, carrots and potatoes and stir well. Cover with the lid and simmer for 10 minutes.
  6. Add remaining vegetables on top and steam for 15 minutes.
  7. Stir in the vegetables and boil for 5 minutes more. Turn off heat and let the ingredients soak in the flavours before serving.