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Devil's Curry

Community Member
December 29, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Devil's Curry

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 1367
  • Fat 63g
  • Carbs 128g
  • Fiber 43g
  • Sugar 61g
  • Protein 85g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
  6. Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.

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 1367
  • Fat 63g
  • Carbs 128g
  • Fiber 43g
  • Sugar 61g
  • Protein 85g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
  6. Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.

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