Devil’s Curry

1) Grind the first 8 ingredients in a food processor until it turns into a thick, orange-hued paste and set aside. Just remember when handling peppers, USE GLOVES. I learned that the hard way.

2) Heat up the oil (or butter) in a large wok or deep steel pan, over medium-high heat.

3) Throw in the mustard seeds and cover immediately. Leave them to heat up until they start popping, much like how popcorn pops.

4) Pour in the spice paste and stirfry over medium heat until it becomes fragrant, about 2 minutes.

5) Add the onions and potatoes and let them bubble in there for about 2-3 minutes.

6) Add in the chicken and and soy sauce, giving it a good stir while pouring a few tablespoons of water (or milk) in to enable the chicken to stew and cook.

7) Turn the heat down so the ingredients simmer. Leave it to cook, covered, for about 30 minutes.

8 ) Season with salt, sugar and lime/lemon juice to taste and let the sauce evaporate until it becomes thick and serve!

* I added lady fingers/okra because that’s my hubby’s favorite veggie. You can add sliced eggplant as well or any sturdy vegetable, about 10 minutes before turning off the gas.

** This curry is really spicy. You can decrease the number of dried chilis as they are the true fiery ones in this recipe. The curry is supposed to be slightly sweet, salty and sour… all in one.