Portuguese Devil Curry is a rich and fiery hot dish, made with mustard powder, turmeric powder, vinegar, candlenuts and lots of chilies - hence it's name! Chicken, pork and occasionally wild boar, is used to make Devil Curry. Try it with fresh Blue crabs [Mud, Stone or Dungeness crabs] for a superb Devil Crab!
INGREDIENTS :
- 1 3½-lb chicken, cut into fairly large pieces
- salt and pepper
- 1-2 tsp sugar
- 2 tbsp Worcestershire sauce (Eurasian Secret)
- 2 tbsp soy sauce
- 1 lime, juiced
- peanut or vegetable oil
- ½ tsp saffron threads
- 1 large ham bone, or 1 lb rind back bacon
- 2 stalks lemongrass, slightly smashed
- ½-inch fresh turmeric root [kunyit], sliced
- 5 large onions, quartered
- 4-inch ginger , cut into thin strips
- 4 large tomatoes, halved
- 1 seedless cucumber, cut into 2 in lengths sprinkled with salt and air dried for 1 hr
- 6 cabbage leaves, torn into bite-size
- 6 whole fresh red Serrano chilies
- 1½ lb Chinese Roast Pork [brown, not red] store-bought, cut into 2-inch chunks
- 4 tbsp dried mustard powder (Preferably Coleman's)
- 9 tbsp white vinegar
- 6 med potatoes, quartered and parboiled in salt water
- 1 large can Vienna sausages, sliced ½-inch
- **30-40 dried red Serrano chilies [Substitute: 1½ to 2 cups Chili Paste], or to taste
- 15 shallots
- 6 garlic cloves
To Prepare :
1. Season chicken with salt and pepper, Worcestershire sauce, soy sauce, sugar and lime juice
2. Brown chicken pieces in peanut or vegetable oil, drain and set aside
3. If using dried red chilies, first remove stems and most seeds, reconstitute in hot water
4. Using a mortar & pestle or blender, grind the softened dried red chilies into a paste, [or use readymade Chili Paste]
5. Heat 6 tbsp peanut or vegetable oil in a hot wok or pot, add chili paste and stir-fry till well toasted, color darkens, oil starts to ooze from paste - Be careful not to burn!
6. Pour Chili Paste into a bowl and set aside
7. Pound or blend shallots and garlic to a paste
8. In the same wok, heat 2 tbsp of oil, add and stir-fry shallots & garlic paste for about 1 min, add dried saffron threads and 2 cups of water
9. Bring to a boil, add ham bone or rind back bacon, lemongrass stalks and fresh turmeric
10. Boil rapidly in the wok for 10 mins, then transfer into a large stewing pot
11. Add the browned chicken pieces, wok-toasted chili paste [and oil], onions, ginger, tomatoes and whole red chilies
12. Season with sugar, salt and pepper, stir well, bring to a boil, then to a simmer for 10 mins
13. Add Chinese roast pork chunks, gradually add 4-5 cups water, bring to a boil again, cover and reduce heat to a simmer for 10 min
14. Combine 4 tbsp dried mustard powder with 4 tbsp white vinegar, mix well and add to the pot, then add 5 more tbsp white vinegar
15. Add the cucumber and cabbage, stir well, bring to a boil, then reduce to simmer uncovered until the chicken is tender, about 10 mins
16. Lastly add the parboiled potatoes and Vienna sausages, continue to simmer uncovered until potatoes are fully cooked, about 5 mins
17. Serve hot with steamed rice or a loaf of crusty French baguette
- 1 3½-lb chicken, cut into fairly large pieces
- salt and pepper
- 1-2 tsp sugar
- 2 tbsp Worcestershire sauce (Eurasian Secret)
- 2 tbsp soy sauce
- 1 lime, juiced
- peanut or vegetable oil
- ½ tsp saffron threads
- 1 large ham bone, or 1 lb rind back bacon
- 2 stalks lemongrass, slightly smashed
- ½-inch fresh turmeric root [kunyit], sliced
- 5 large onions, quartered
- 4-inch ginger , cut into thin strips
- 4 large tomatoes, halved
- 1 seedless cucumber, cut into 2 in lengths sprinkled with salt and air dried for 1 hr
- 6 cabbage leaves, torn into bite-size
- 6 whole fresh red Serrano chilies
- 1½ lb Chinese Roast Pork [brown, not red] store-bought, cut into 2-inch chunks
- 4 tbsp dried mustard powder (Preferably Coleman's)
- 9 tbsp white vinegar
- 6 med potatoes, quartered and parboiled in salt water
- 1 large can Vienna sausages, sliced ½-inch
- **30-40 dried red Serrano chilies [Substitute: 1½ to 2 cups Chili Paste], or to taste
- 15 shallots
- 6 garlic cloves
To Prepare :
1. Season chicken with salt and pepper, Worcestershire sauce, soy sauce, sugar and lime juice
2. Brown chicken pieces in peanut or vegetable oil, drain and set aside
3. If using dried red chilies, first remove stems and most seeds, reconstitute in hot water
4. Using a mortar & pestle or blender, grind the softened dried red chilies into a paste, [or use readymade Chili Paste]
5. Heat 6 tbsp peanut or vegetable oil in a hot wok or pot, add chili paste and stir-fry till well toasted, color darkens, oil starts to ooze from paste - Be careful not to burn!
6. Pour Chili Paste into a bowl and set aside
7. Pound or blend shallots and garlic to a paste
8. In the same wok, heat 2 tbsp of oil, add and stir-fry shallots & garlic paste for about 1 min, add dried saffron threads and 2 cups of water
9. Bring to a boil, add ham bone or rind back bacon, lemongrass stalks and fresh turmeric
10. Boil rapidly in the wok for 10 mins, then transfer into a large stewing pot
11. Add the browned chicken pieces, wok-toasted chili paste [and oil], onions, ginger, tomatoes and whole red chilies
12. Season with sugar, salt and pepper, stir well, bring to a boil, then to a simmer for 10 mins
13. Add Chinese roast pork chunks, gradually add 4-5 cups water, bring to a boil again, cover and reduce heat to a simmer for 10 min
14. Combine 4 tbsp dried mustard powder with 4 tbsp white vinegar, mix well and add to the pot, then add 5 more tbsp white vinegar
15. Add the cucumber and cabbage, stir well, bring to a boil, then reduce to simmer uncovered until the chicken is tender, about 10 mins
16. Lastly add the parboiled potatoes and Vienna sausages, continue to simmer uncovered until potatoes are fully cooked, about 5 mins
17. Serve hot with steamed rice or a loaf of crusty French baguette
[The English recipe is originated from http://www.malaysianfood.net/]
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