Portugese Devil Curry

One 3 1/2 lb chicken

pineapples

salt and pepper

1 - 2 tsp sugar

2 tbs worchesthire sauce

2 tbs soy sauce

1 lime, juiced

veg oil

1/2 tsp saffron threads

1 large ham bone/ 1 lb rind back bacon

2 stalks lemon grass, smashed

1/2 inch fresh tumeric root, sliced

5 large onions, quartered

4 inch ginger, thin strips

4 large tomatoes, halved

1 seedless cucumber, halved and thinly sliced. salted and air dried for 1 hr

6 cabbage leaves, bite sized

6 whole red dried chillies

1 1/2 lb chinese roast pork, cut into chunks

4 tbs mustard powder (coleman's)

9 tbs white vinegar

6 medium potatoes, quartered and boiled in salt water

1 large can vienna sausages, 1/2 inched

15 shallots

6 garlic cloves

1 1/2 or 2 cups chilli paste

Directions:

1. Season chicken with salt and pepper, wor ches, soy, sugar and lime

2. Brown chicken and set aside

3. Red dried chillies, remove stalk and seed. Soak in hot water

4. Pound chilli into paste

5. Heat 6 tbs veg oil, chilli paste. Set aside

6. Pound shallots, garlic till paste

7. Stir fry 1 min and dried saffron and 2 cups water

8. Bring to a boil and add rind bacon, lemon grass and fresh tumeric

9. Boil rapidly for 10 min and transfer to pot

10. Add chicken, chilli paste, onions, ginger, tomatoes, whole chillies

11. Season sugar, salt, pepper. Simmer 10 min

12. Add pork chunks. Gradually add 4 - 5 cups water. Bring to a boil and reduce heat to simmer 10 min

13. Combine 4 tbs white vinegar, 4 tbs mustard powder and add  to pot. Then add 5 tbs more vinegar

14. Add cucumber and cabbage. Bring to a boil and simmer 10 min

15. And finally....Add potatoes, vienna sausages, simmer 5 min

Variation:

Live mud crab - add crab at the very end till turn red

Let it stand 10 min before serving