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Devil's Curry
1h 30min
6 servings
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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
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare chicken
Cut chicken thighs into large chunks. Season with salt and pepper.
Prepare potatoes
Peel and cut potatoes into large chunks.
Prepare aromatics
Roughly chop onions, garlic, ginger, and red chilies.
Blend spice paste
In a blender, combine chopped aromatics, candlenuts, and mustard seeds. Blend into a smooth paste.
Heat oil
In a large pot, heat vegetable oil over medium heat.
Fry spice paste
Add the blended spice paste to the hot oil. Fry for 5-7 minutes until fragrant.
Add tomato paste
Stir in tomato paste and cook for another 2 minutes.
Add chicken
Add the seasoned chicken pieces to the pot. Cook for 5 minutes, stirring to coat with the spice paste.
Add potatoes and liquids
Add potato chunks, vinegar, and water to the pot.
Add herbs
Bruise lemongrass stalks and add to the pot along with kaffir lime leaves.
Simmer
Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until chicken and potatoes are tender.
Adjust seasoning
Taste and adjust seasoning with salt and vinegar if needed.
Serve
Remove lemongrass and kaffir lime leaves before serving. Serve hot with rice.
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