Devil's Curry

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 lbs chicken breasts, cut into chunks
• 2 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons sugar
• 6 dried chilies, seeded, sliced, and soaked in hot water until soft (about 30 minutes)
• 2 habanero peppers, seeded and chopped
• 5 shallots, chopped
• 6 garlic cloves, chopped
• 2 tablespoons ginger, chopped
• 4 macadamia nuts
• 1 1/2 teaspoons ground turmeric
• 2 tablespoons olive oil
• 2 cups water
• 2 potatoes, cut into bitesize chunks
• 1 1/2 teaspoons palm sugar
• 2 tablespoons vinegar
• 2 zucchini, halved lengthwise, seeded, and cut into chunks
• 1/2 napa cabbage, cut into bitesize squares
• 1 teaspoon ground mustard

Recipe

• 1 in a large bowl, mix together the chicken, soy sauce, rice vinegar, and sugar. leave to marinate for at least 30 minutes.
• 2 in a food processor, combine the dried chili peppers, habaneros, shallots, garlic, ginger, macadamia nuts, & turmeric. pulse until you have a spice paste.
• 3 heat the oil in a heavy pan over high heat. add the spice paste and fry until fragrant, about 2 minutes.
• 4 toss in the chicken and the marinade, and stir until the chicken begins to brown. keep cooking and stirring for 3 minutes, then pour in the water.
• 5 bring to a boil and add the potatoes, vinegar, and palm sugar. reduce the heat, cover, and simmer for 15 minute, or until the potatoes are tender.
• 6 add the zucchini and cook for 2 more minutes, then stir in the cabbage and ground mustard. once the cabbage has wilted a bit, the curry is done.