Devil'S Curry

• 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

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.

chicken breasts, soy sauce, rice vinegar, sugar, chilies, peppers, shallots, garlic, ginger, nuts, ground turmeric, olive oil, water, potatoes, palm sugar, vinegar, zucchini, cabbage, ground mustard

Taken from www.food.com/recipe/devils-curry-491250 (may not work)