91min 4 ppl
Curry Debal
69 minutes
4 people
Hardover 60 min or 12+ steps
69 min · 7 steps
Hard: over 60 min or 12+ steps
464 kcalper person
Protein 38g
Carbs 15g
Fats 28g
About this dish
A fiery Eurasian Christmas leftovers dish: chicken, ham and cocktail sausages simmered together in a vinegar-sharpened chilli and mustard seed gravy, traditionally cooked hotter with each passing day.
Allergy Info
Celery, Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- Cabbagecut into chunks200 g
- Shallots6
- Garlic cloves4
- Fresh Ginger15 g
Meat & Poultry
- Chicken Thighsbone-in, cut into pieces500 g
- Cooked hamcut into chunks200 g
- Cocktail sausages200 g
Tins & Jars
- Chicken stock300 ml
Dried Goods
- Candlenuts4
Spices & Seasonings
- Mustard Seeds10 g
- Dried Red Chilliessoaked and blended8
Oils & Condiments
- Rice vinegar40 ml
- Vegetable Oil40 ml
Utensils
- Blender
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Cut the chicken, ham and cabbage into pieces.
Approx. 8 minutes
2
Blend the soaked chillies, shallots, garlic, ginger and candlenuts into a paste.
Approx. 8 minutes
3
Heat the vegetable oil in a wok and fry the mustard seeds until they pop, then add the blended paste and fry until fragrant.
Approx. 8 minutes
4
Add the chicken and turn to coat well in the paste, searing lightly.
Approx. 6 minutes
5
Pour in the chicken stock and rice vinegar, bring to a simmer, cover and cook for 25 minutes.
Approx. 25 minutes
6
Add the ham, cocktail sausages and cabbage, and simmer for a further 10 minutes until the chicken is cooked through.
Approx. 10 minutes
7
Insert a meat thermometer into the thickest piece of chicken; it must read at least 74 degrees Celsius before serving.
Approx. 4 minutes
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