Devil's Curry
Community Member
August 14, 2023
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

Ingredients
for 6 servings
- 4 lb chicken thighs (1.7 kg), chopped into single-serving pieces
- 1 ½ lb pork belly (635 g), sliced 3/4 in (6 mm) in
- 4 large potatoes, cut in eighths
- 1 head cabbage, quartered & cut 2 (5 cm) inches
- chili powder
- white vinegar
- 1 tablespoon 5 spice powder
- 3 tablespoons salt
- sugar
- water
- 50 stalks dried chillies
- 4 large red onions
- 5 bulbs garlic
- 8 candlenuts
- 3 stalks lemongrass
- 2 inch blue ginger
- 2 teaspoons mustard seed
- oil
Nutrition Info
- Calories 1502
- Fat 75g
- Carbs 128g
- Fiber 43g
- Sugar 61g
- Protein 98g
Estimated values based on one serving size.
Preparation
- 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.
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