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Devil’s Curry Recipe
Serves 4 | Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes
Ingredients:
1/4 cup cooking oil
1 tablespoon mustard seeds
3 pounds chicken, cut into pieces
1 pound potatoes, peeled and cut into pieces
1 cup water
Salt and sugar to taste
1/3 cup tamarind juice
2 tablespoons distilled white vinegar
1 tablespoon cilantro, for garnishing (optional)
Spice Paste:
20-30 dried chilies, deseeded and soaked in water for 20-30 minutes
8 shallots, coarsely chopped
5 cloves garlic, coarsely chopped
3 stalks lemongrass (white part only), thinly sliced
1 tablespoon minced ginger
1 tablespoon minced galangal
1/4 teaspoon ground tumeric
1/4 cup cooking oil
1-2 tablespoons water
Method:
In a blender, transfer all the ingredients for the spice paste and puree until smooth. Set aside.
In a Dutch oven or a heavy pot, heat up the oil. When the oil is hot, add the mustard seeds and cook until you can slightly hear the popping sound from the mustard seeds.
Add the spice paste into the oil and fry until aromatic, about 10-15 minutes. Then add the chicken and coat with the spice paste. Let it cook for about 8-10 minutes and then add in the potatoes. Stir to combine.
Pour in the water; the water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and stew for about 20-30 minutes until the potatoes are soft.
Adjust the seasoning with salt and sugar. Add the tamarind juice and white vinegar. Stir to mix. Dish out to a bowl and garnish with the cilantro. Serve with warm rice.
Cook’s Notes:
The amount of dried chilies to use depends on the level of spiciness you prefer.
To make the tamarind juice, mix 3 tablespoons tamarind pulp with a little over 1/3 cup of water. Use your fingers, squeeze the pulp a few times to get the juice out. Discard the tamarind pulp and seeds.
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totally yumm, shall try this , thank you
In our family Devil Chicken (debal) is served on New Year’s day and uses the Christmas ham bone to give the curry flavour. The important ingredient is the vinegar, which in our family comes from the vegetable pickle (cucumber, cabbage, cauliflower) which is added at the end.
It should be really spicy; the clue is in the name!
Thanks for letting me know. Yes, spicy is the key.
Sounds amazing!
My husband absolutely loves devil’s curry. When we first got married, I asked him what he would like me to cook. With much persuasion, he asked me for this because he thought it would be really hard to make. It’s been about 3 years now and we can still remember how good it tasted, homemade. Even with limited kitchen utensils and space then! I think it’s time to make it again. :-)
Hi Jayne, is your husband of Portuguese descent. I agree it’s very good, especially with the sour taste from the vinegar. :)
Will definitely try this one.
Oooh! My husband and I love spicy food so I am sure we would love this — gotta love that name!!
Wow! The red hue is so enticing! I haven’t cooked a chicken curry for the longest time and next time I am going to try this recipe out!
Devils curry resembles Indian Chicken Gravy with the same ingredients except galangal and lemon grass..Sure I gonna try with these additional ingredients..
I cannot express my gratitude for showing me this recipe. I’ve been living in KL for almost 4 years, before moving back to The Netherlands last month. We really became a fan of traditional, special, typical local dishes. We had Devil’s Curry many, many times. We used to live very nearby Simply Mell’s, a Portuguese-Malacca restaurant in The Sphere, Bangsar South. She has her own version of the Devil’s Curry, which was really delicious.
As we lived so close, we went there often and almost always ordered this dish. Now that we are back in Holland, it came up as one of the dishes we really miss. Happy to have found the recipe, I am going to try to replicate it (though I am kinda shocked by the amount of ingredients :))….
I will definitely keep you posted :).
Ilya from Wonderful Malaysia
What I really like on this blog is not just about the food. It’s how the photos are taken :) It makes the food super yummy!
THis looks and sounds amazing. Thank you for sharing! Defin. gonna try this recipe!
Sounds and looks delicious! The thought of tamarind and vinegar is making me salivate….yummm!
I cooked this curry today, it is very very yummy, Photos are and presentation are awesome ,they made me to cook this, when i saw the site for the first time. Thanks for the recipe.