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1) Grind the first 8 ingredients in a food processor until it turns into a thick, orange-hued paste and set aside.
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Just remember when handling peppers, USE GLOVES.
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I learned that the hard way.
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2) Heat up the oil (or butter) in a large wok or deep steel pan, over medium-high heat.
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3) Throw in the mustard seeds and cover immediately.
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Leave them to heat up until they start popping, much like how popcorn pops.
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4) Pour in the spice paste and stirfry over medium heat until it becomes fragrant, about 2 minutes.
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5) Add the onions and potatoes and let them bubble in there for about 2-3 minutes.
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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.
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7) Turn the heat down so the ingredients simmer.
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Leave it to cook, covered, for about 30 minutes.
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8 ) Season with salt, sugar and lime/lemon juice to taste and let the sauce evaporate until it becomes thick and serve!
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* I added lady fingers/okra because thats my hubbys favorite veggie.
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You can add sliced eggplant as well or any sturdy vegetable, about 10 minutes before turning off the gas.
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** This curry is really spicy.
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You can decrease the number of dried chilis as they are the true fiery ones in this recipe.
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The curry is supposed to be slightly sweet, salty and sour... all in one.
