Curry Devil Recipe

Name: Curry Devil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 chicken, chopped; 200 g pork spareribs, cut into thumb lengths; 4 vienna sausages or 4 breakfast sausage, cut into thumb lengths; 2 medium carrots, cut into finger length; 2 large white onions, cut into wedges; 1/4 cabbage, cut into large pieces; 1/4 pineapple, cut into 1/2 cm widths; 4 ripe tomatoes, cut into wedges; 6 fresh green chilies, spilt them halfway down the middle,but leave them whole,discarding the stalks; 6 fresh red chilies, hot spilt them halfway down the middle,but leave them whole,discarding the stalks; 6 potatoes, cut into chunks; SPICE MIXTURE; 10 dried chilies, soaked to soften,then cut; 10 fresh chili peppers, cut into pieces; 3 large onions, cut into pieces; 50 g ginger; 1 inch fresh turmeric; 1 1/2 teaspoons mustard seeds; 5 tablespoons canola oil; SEASONING; 5 tablespoons white vinegar; 5 tablespoons tomato ketchup; 2 teaspoons English mustard (optional); 2 teaspoons salt; 2 teaspoons dark soya sauce; 3 cups water

Servings: persons

1/2 chicken, chopped
200 g pork spareribs, cut into thumb lengths
4 vienna sausages or 4 breakfast sausage, cut into thumb lengths
2 medium carrots, cut into finger length
2 large white onions, cut into wedges
1/4 cabbage, cut into large pieces
1/4 pineapple, cut into 1/2 cm widths
4 ripe tomatoes, cut into wedges
6 fresh green chilies, spilt them halfway down the middle,but leave them whole,discarding the stalks
6 fresh red chilies, hot spilt them halfway down the middle,but leave them whole,discarding the stalks
6 potatoes, cut into chunks
SPICE MIXTURE
10 dried chilies, soaked to soften,then cut
10 fresh chili peppers, cut into pieces
3 large onions, cut into pieces
50 g ginger
1 inch fresh turmeric
1 1/2 teaspoons mustard seeds
5 tablespoons canola oil
SEASONING
5 tablespoons white vinegar
5 tablespoons tomato ketchup
2 teaspoons English mustard (optional)
2 teaspoons salt
2 teaspoons dark soya sauce
3 cups water

1
-----SPICEMIXTURE-----.
2
Pound or grind all the ingredients together, EXCEPT the oil till you get a fine paste.
3
Set aside.
4
Heat the oil for the Spice Mixture in a frying pan and stir-fry the pounded ingredients for 5 minutes or till it is fragrant and oil exudes.
5
Add onion wedges and stir-fry for another 2 minutes.
6
Add chicken and spare ribs and stir-fry for 2 miutes.
7
Add seasoning and bring to boil.
8
Turn heat down and leave mixture to simmer, covered for 30 minutes.
9
add sausages, carrot, chillies and potatoes; stir well and simmer for 15 minutes.
10
Place rest of vegetables on top and leave mixture to simmer, covered for 15 minutes.
11
Remove cover, stir in the vegetables and cook for another 5 minutes.
12
Dish out into a nice serving bowl.
13
NOTE: Curry Devil always taste better after at least a few hours.
14
It allows the flavours to soak in.
15
It is even better the next day.
16
To cool the curry, leave it uncovered till required, then re-heat.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/2 chicken, chopped, 200 g pork spareribs, cut into thumb lengths, 4 vienna sausages or 4 breakfast sausage, cut into thumb lengths, 2 medium carrots, cut into finger length, and more.

Yes, Curry Devil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Devil

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