Chicken and Pork Curry is an Asian inspired curry with similar flavors to Malaysian Curry Debal, or Curry Devil.

Chicken and Pork Curry

By Sue Lau | Palatable Pastime

Chicken and Pork Curry  is my  recipe of the day (one of two) with the  blogging group Sunday Funday.  We meet  up  once per week  to post on various food topics which is suggested by one of our members who hosts that week.

This week Stacy of Food Lust People  Love has suggested we post on One  Pot Wonders- easy meals all  in one pan. This can be sheet pan meals, slow cooker meals, or  in my case, something whipped up  on the stove.

My chicken and pork curry is a variation  of the Malaysian curry debal, which I have posted before. I  didn’t *quite* have all the ingredients to make the other one, but I was craving it. So you know how that goes.

This curry can be quite spicy depending  on what you  put in  it,  or milder if you leave the chillies out, and keep  a watchful  eye on  how  much curry paste is used.

Still, curry paste is more  than just heat.

This  does have a yellowish curry sauce (which I  probably didn’t show enough in the photos as I didn’t want to  drown the beautiful ingredients or hide them from you).

Sunday Funday

One Pot Wonders

• Arroz Caldo from Culinary Adventures with Camilla
• Chicken Pot Pie Stew from Making Miracles
• Indian-spiced Pork Chop Potato Skillet from Food Lust People Love
• Kielbasa and Cabbage Skillet from A Day in the Life on the Farm
• Malaysian-Inspired Chicken and Pork Curry from Palatable Pastime (You are Here!)
• Mujaddara from Mayuri’s Jikoni
• One-Pot Cauliflower & Cheddar Soup with Thyme from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Shakshuka from Sneha’s Recipe
• Sheet Pan Roast Chicken and Potatoes from Karen’s Kitchen Stories

Chicken and Pork Curry

If you haven’t had this type of curry before it has a more Eastern flavor than Indian or Pakistani curries. Not quite like the Thai flavors but moreso than Indian. The pineapple gives it a tropical touch that might remind you of Polynesian food.

It is different from other curries. I used cottage ham in this instead of something like pork shoulder or ribs. It adds a little bit of a smoky flavor which is interesting without being overwhelming.

And as to the one pot-  the rice isn’t included there but is cooked separate. But you can eat this curry without rice if you like. Since it does have potatoes. I  hope you like it!

You Might Also Like:

Punjabi  Goat Curry (Instant Pot)

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Instant Pot Master Curry Sauce

A basic sauce to be made ahead with subtle adjustments  for different curries, and can be frozen.

Slow Cooker Lamb Curry

Indian style lamb curry made easily in the slow cooker or crockpot with vegetables and spicy sauce, served over steaming white rice.

Japanese Beef  Curry

Japanese style curry rice (kare raisu) is a soul-satisfying stew with beef, vegetables, and an apple, perfect for an autumn meal.

Curry Debal

This Malaysian curry has the devil in the details.

Chicken and Pork Curry

Chicken and Pork Curry

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Course Main Dish

Cuisine Asian, Malaysian

Servings 6

Ingredients

  

1x2x3x

• 2-1/4 pounds bone-in chicken breast
• 1 pound cottage ham
• 2 tablespoons mustard oil or olive oil
• 1 large onion chopped
• 2 inch piece fresh turmeric grated with microplane
• 2 teaspoons mustard seed
• 2-4 Thai lime leaves
• 2-4 fresh red hot Thai chillies split
• 2 tablespoons rice vinegar
• 6 ounces pineapple juice
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 3 tablespoons brown sugar
• 3 tablespoons grated ginger
• 2 tablespoons minced garlic
• 1/4 cup ketchup
• 1 tablespoon dark soy sauce
• 13.5 ounces canned coconut milk
• 1-1/2 pounds waxy potatoes chopped
• 12 ounces baby bok choy
• 8 ounces fresh pineapple chunks
• 2 roma tomatoes cut into wedges
• rice to serve with

Instructions

 

• Heat the oil in a large pan or deep skillet and brown the chicken pieces and cottage ham and set those aside.
• Add the onion, turmeric, mustard seed and lime leaves to the pan, and cook for a minute until it becomes fragrant.
• Add the split hot peppers, rice vinegar, pineapple juice, curry paste, fish sauce, brown sugar, ginger, garlic, ketchup, dark soy sauce and coconut milk, stirring to mix. Stir in 2 cups water.
• Add the meats back to the pan, reduce heat, cover and simmer on low for thirty minutes.
• Place the potatoes, pineapple and bok choy into the pan, cover again, and cook thirty minutes more.
• Add the tomato wedges the last five minutes or so, right on top when you are certain the chicken is done.
• When finished cooking, place the components onto a platter; cut the breast meat off the chicken and slice nicely if you can.
• To serve, select pieces of curry you like and top with the curry sauce from the pan and serve with rice.

Notes

From the kitchen of palatablepastime.com

Keyword one pot meal

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