Ingredients:

1 3½-lb chicken, cut into fairly large pieces
salt and pepper
1-2 tsp sugar
2 tbsp Worcestershire sauce (Eurasian Secret)
2 tbsp soy sauce
1 lime, juiced
peanut or vegetable oil
½ tsp saffron threads
1 large ham bone, or 1 lb rind back bacon
2 stalks lemongrass, slightly smashed
½-inch fresh turmeric root [kunyit], sliced
5 large onions, quartered
4-inch ginger , cut into thin strips
4 large tomatoes, halved
1 seedless cucumber, cut into 2 in lengths sprinkled with salt and air dried for 1 hr
6 cabbage leaves, torn into bite-size
6 whole fresh red Serrano chilies
1½ lb Chinese Roast Pork [brown, not red] store-bought, cut into 2-inch chunks
4 tbsp dried mustard powder (Preferably Coleman's)
9 tbsp white vinegar
6 med potatoes, quartered and parboiled in salt water
1 large can Vienna sausages, sliced ½-inch
**30-40 dried red Serrano chilies [Substitute: 1½ to 2 cups Chili Paste], or to taste
15 shallots
6 garlic cloves

[Items in red are to be ground or blended]

**Caution: This recipe, as the name implies, is a devilishly Hot-As-Hell curry; you are cautioned to use chili amounts to your tolerance level.

To Prepare:

1. Season chicken with salt and pepper, Worcestershire sauce, soy sauce, sugar and lime juice