Back arrow Recipe details
search icon
Dinner
share icon Share

Devil's Curry

time icon

1h 30min

servings icon

6 servings

0

0 Reviews
cook this dish Cook this dish

Devil's Curry, also known as Curry Debal, is a fiery and tangy dish that originates from the Eurasian community in Singapore and Malaysia. This bold curry is traditionally made with leftover Christmas roast meats, but our version uses chicken for a year-round treat. The dish is known for its intense heat and complex flavors, combining Western and Asian ingredients. It features a blend of spices, aromatics, and vinegar, creating a unique taste profile that's simultaneously spicy, sour, and savory. Devil's Curry is perfect for those who enjoy robust, spicy foods and is often served during special occasions or family gatherings.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Prepare chicken

Cut chicken thighs into large chunks. Season with salt and pepper.

2
Prepare potatoes

Peel and cut potatoes into large chunks.

3
Prepare aromatics

Roughly chop onions, garlic, ginger, and red chilies.

4
Blend spice paste

In a blender, combine chopped aromatics, candlenuts, and mustard seeds. Blend into a smooth paste.

5
Heat oil

In a large pot, heat vegetable oil over medium heat.

6
Fry spice paste

Add the blended spice paste to the hot oil. Fry for 5-7 minutes until fragrant.

7
Add tomato paste

Stir in tomato paste and cook for another 2 minutes.

8
Add chicken

Add the seasoned chicken pieces to the pot. Cook for 5 minutes, stirring to coat with the spice paste.

9
Add potatoes and liquids

Add potato chunks, vinegar, and water to the pot.

10
Add herbs

Bruise lemongrass stalks and add to the pot along with kaffir lime leaves.

11
Simmer

Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until chicken and potatoes are tender.

12
Adjust seasoning

Taste and adjust seasoning with salt and vinegar if needed.

13
Serve

Remove lemongrass and kaffir lime leaves before serving. Serve hot with rice.

Ratings
0
Comments (0)
Recipe image