Halloween Recipe: Hell's Fury Curry Rolls ⋆ Welcome to the Necro Nomnomnomicon

The wonderful thing about doing this blog is that it gives me a chance to really connect with others who share my same love of all things dark and edible.

Like my friend the Crow over at The Corvid Review.

A few weeks ago the Crow reached out to me and told me he had a curry recipe he wanted to share. He mentioned he thought it might be hot enough for the Devil.

Always one for a challenge and experimentation, I took him up on his offer…and I have to say…it was devilishly delicious with just the right amount of heat!

This recipe is fabulous in the fact that you can adjust it to your own personal level of spice. Feeling a little dangerous? Crank up that heat to full throttle and sear your soul. Feeling a little timid? Cut the spice way down and warm your gut without sacrificing your ability to ever swallow again.

Now for anyone who is a die hard curry purist, I’m gonna warn you right now…this is not 100% authentic curry. I threw in mung bean noodles, Asian spring roll wrappers, enough food coloring to keep you shitting emo poop for a week, and a good dose of Louisiana Hot Sauce. Hell, it’s probably not even 75% authentic (forgive me, Crow…)! But what it is, is 100% damn delicious…

So here, with a few MAJOR Nom tweaks, Ion Crow’s heavily inspired Hell’s Fury Curry Rolls.

For this recipe you will need:

For the chicken:

3 large boneless skinless chicken breasts
1/4 cup sesame oil
2 Tablespoons cumin
1 Tablespoon Kashmiri red chili powder
1/2 teaspoon chili flakes
1 teaspoon coriander
1 Tablespoon ketchup
Splash of lime juice
Splash of white vinegar
1/4 cup cornstarch
Salt and pepper to taste
Red food coloring

For the red sauce:

1/2 red onion, diced
1 green bell pepper, diced (can also substitute jalapeno if you’re looking for the fire)
1/2 tomato diced and smashed
1/2 Tablespoon diced garlic
1/2 teaspoon crushed fresh ginger
1/4 cup diced cilantro leaves
2 Tablespoons Louisiana hot sauce
1 Tablespoons cumin
1/2 Tablespoon Kashmiri red chili powder
1/4 cup chicken broth

You will also need:

Mung bean noodles
Spring roll wrappers
Water
Black food coloring
2 Tablespoons spring onions, diced.

In a bowl, mix together everything from the chicken list except the cornstarch and the sesame oil. I suggest using your hands to really massage the flavor into the meat. Mix well and set aside to marinate in the fridge for at least 30 minutes (overnight is the best, but not required.)

Now it’s time to fry these bastards. Heat up your oil in a frying pan and dredge your spiced chicken in the cornstarch. I’ve found the fastest and easiest way to do this is to put your cornstarch in a plastic bag, add in your chicken, and shake like hell. Now is also a perfectly fine time to add in more Kashmiri red chili powder if you’re so inclined.

Fry those little nuggets of fiery red chicken meat just until they start to firm up and then sautee for about a minute more.

Transfer to a paper towel-lined plate and allow to drain and rest.

While your chicken is resting…

Pour off half the oil that is still in your frying pan and add your onions, garlic, a pinch of salt, and the ginger from the red sauce list.

Saute until your onions are translucent. At this point, add in the Louisiana hot sauce, cumin, and Kashmiri red chili powder. Saute for another few minutes or until the oil is almost gone and really let the flavors blend.

Add in the rest of your red sauce ingredients and half of your chicken broth, and allow to cook for about 5 minutes.

At the end of the 5 minutes, add in the chicken, and toss to mix well. At this point, feel free to add in some more red food coloring if you’re not happy with the color.

Drop the temperature, add in the rest of your chicken broth, cover tightly and let simmer for 5-10 minutes.

While that’s cooking, let’s make the mung bean noodles and rice wrappers.

Simply toss your mung bean noodles into a pot with a little water and some black food coloring. Bring to a boil and allow to cook for about 3-5 minutes. Drain and set aside.

For your spring rolls, I found using a shallow circular 9″ cake pan is the easiest way to work with them. Fill your pan with about 1/2 an inch of warm water and some black food coloring. Lay one wrapper into the water for about 3-4 seconds, or until it’s fully moistened. Remove and lay the wrapper onto your work surface and allow it to rest and soak up the water. In about 30 seconds, it will become soft and pliable.

Remove from the water and place a small amount of the black mung bean noodles at the lower edge of your wrapper.

Add in a small amount of your cooked chicken/red sauce mixture and a sprinkle of your green spring onions.

Using the diagram below, carefully roll up your wrapper, sealing in your chicken, cooked red sauce vegetables, and your black mung noodles.

Keep filling and rolling until you run out of curry and mung bean noodles. You should end up with about 15 rolls.

At this point, you have two options on how to serve these.

Option 1: Garnish with a final squeeze of lime juice and serve your curry rolls while they’re still hot with a side of Basmati rice, sliced tomatoes, and some fresh Brimstone bread.

If you’re trying to stick to a more traditional approach, a side of potatoes and some warm paratha bread (or, in a pinch, tortillas are also good) are strongly encouraged.

Option 2: Deep fry your finished rolls for an extra crunch and then garnish with a final squeeze of lime juice and serve your curry rolls while they’re still hot with a side of Basmati rice, sliced tomatoes, and some fresh Brimstone bread.

So there you have it, my totally shamelessly bastardized version of Crow’s fabulously delicious curry.

If you’re interested in the original recipe (which is rumored to be based on the famous Chicken 65 curry) I’m sure if you ask Crow nicely enough, you could get the full directions…

Either way, I strongly encourage you swinging by The Corvid Review and saying hello to the whole team.

Bone appetite!

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