Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
Prepare the other ingredients
Using a pair of scissors, cut up the dried chillies (to be ground) and soak them for 15 minutes.
Cut up the sausages to about 5cm (2") pieces.
Quarter all the onions in the recipe, including the ones to be ground. Keep the 2 lots of onions separately.
Cut up the fresh chillies into 3 pieces for easier grinding.
Halve the garlic and ginger.
Drain the soaking chillies, give them a quick rinse and place in the chopper, along with the fresh chillies. Grind for 10 seconds. crape down the sides, add 1/4 onion and grind for another 10 seconds. The onion will add moisture and make sure it's not too dry.
Add the garlic and ginger to the chopper, plus another 1/4 onion. Grind for another 30 seconds, scraping down halfway.
Add the onions and turmeric and grind for 60 seconds to get a fairly smooth paste, scraping down the sides once or twice in that time. Doing the paste ingredients in this order gives the more fibrous ingredients a longer time to be chopped up.
Let's cook our Devil Curry
Heat the oil in a large saucepan and sauté ground ingredients for about 2 minutes on medium heat.
Add the chicken and coat well.
Add the pepper, worcestershire sauce, tomato puree, mustard, salt, sugar and water and let everything come to boil.
Turn the heat down to low, and simmer, half covered with a lid, for 30-45 minutes until the chicken is cooked, depending on size and what portions you’re using. Chicken legs will need 45 minutes.
Add the quartered onion and sausages and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
Check the seasoning, add more salt if necessary.
Turn the heat off and gently stir in the 3rd tablespoon of vinegar.