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Devil’s curry is one of my favorite Malaysian dishes, and I’m sure it’ll become one of yours too! Made with tender chicken, tangy vinegar, and a bold mix of spices, this flavorful curry recipe is perfect for special occasions or whenever you crave something rich, spicy, and delicious.
What Is Devil Curry
Growing up, I always looked forward to special occasions when devil’s curry, or kari debal, would make an appearance. I’m so excited to share my devil’s curry recipe with you—it’s a Malaysian Chicken Curry with vinegar, packed with bold, tangy flavors that I’ve always loved. Originally made by the Portuguese Eurasian community in Malacca, this dish has become a beloved favorite across Malaysia.
Malacca was once the most important trading port in Southeast Asia, and in 1511, the Portuguese conquered the region, giving rise to the Cristang/Eurasian community. Over time, devil curry became a popular dish. Trust me, you’ve got to try it if you want to experience the bold, authentic flavors of Malaysian cuisine. My recipe is just like the ones you’d find in Melaka (Malacca) on the Malay Peninsula— you’ll love it.
For more delicious Malaysian recipes, check out my Chicken Rendang next!
Why This Recipe Stands Out
- Bold and tangy flavor. My recipe is packed with bold, tangy flavors from the spices, vinegar, and that awesome homemade spice paste. If you love vibrant, flavorful dishes, you’re going to love this!
- Just like the ones in Malacca. My authentic Devils Curry recipe has the deep, vibrant flavors you’d expect from a dish passed down through generations of the Portuguese Eurasian community.
- Comforting and hearty. The chicken is so tender, the potatoes are nice and soft, and the spices just make everything feel so comforting. It’s one of those meals that, when I share it with my friends and family, it disappears in no time!
- Simple and easy. Even though this dish is packed with flavor, it’s actually really simple to make. In just a few easy steps, even beginners can nail it and end up with amazing results. Check out my tips below!
Ingredients You’ll Need
- Chicken – I recommend bone-in pieces like thighs, drumsticks, or a whole chicken cut up.
- Potatoes – I recommend starchy potatoes like Russet or Yukon Gold.
- Oil
- Mustard seeds – Give the curry a nutty, slightly tangy flavor that makes it stand out.
- Water
- Salt and sugar
- Distilled white vinegar – If you prefer, you can swap the distilled white vinegar for tamarind juice.
- Cilantro
Spice Paste
Devil’s Curry is a fiery red curry made with a spice paste of the following ingredients:
- Dried red chilies – The amount of dried red chilies you use really depends on how spicy you like your curry. Soaking them helps to soften them up before using.
- Shallots
- Garlic
- Lemongrass – Adds a fresh, citrusy note.
- Ginger
- Galangal – Brings a peppery, earthy flavor with a citrusy twist, making the curry taste extra special.
- Ground turmeric – Gives the curry its vibrant color.
How To Make Tamarind Juice: To make the tamarind juice, just mix 3 tablespoons of tamarind pulp with a little over 1/3 cup of water. Use your fingers to squeeze the pulp a few times to release the juice, then discard the pulp and use the juice in your curry.
Shopping guide: All the ingredients above are accessible outside of Malaysia. For the spices such as mustard seeds, galangal and turmeric, you can find them at Asian stores.
How To Make Devil’s Curry
Step 1: In a blender, combine all the ingredients for the Spice Paste and puree until smooth. Set aside.
Step 2: In a Dutch oven or heavy pot, heat the oil over medium heat. Once the oil is hot, add the mustard seeds and cook until they start to pop.
Step 3: Add the spice paste to the oil and fry until aromatic, about 10 minutes, or until the oil separates and floats to the top.
Step 4: Add the chicken and stir to coat it with the spice paste. Let it cook for about 8-10 minutes, then add the potatoes and stir to combine.
Step 5: Pour in the water, ensuring it barely covers the meat and potatoes. Add salt and sugar to taste. Stir well and bring to a boil. Then, reduce the heat to a simmer, cover with a lid, and let it simmer for about 20-30 minutes, or until the potatoes are soft.
Step 6: Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice and stir to mix well. Turn off the heat and serve the Devil’s Curry garnished with cilantro, if using. Serve hot with steamed rice.
Secrets To A Flavorful Devil’s Curry
- Trust me, blending your own spice paste is so worth it. A freshly made paste just gives the curry a whole new depth of flavor.
- I really recommend using bone-in chicken pieces, like thighs, drumsticks, or even a whole chicken cut up. The bones help release so much flavor, and the meat stays nice and tender while it cooks.
- For the best texture, I always go for starchy potatoes like Russet or Yukon Gold. They break down a little while cooking and absorb all the curry’s flavor, making the dish so comforting and hearty.
- Mustard seeds are key. I know they seem like a small thing, but they really make the curry pop. When they’re heated in the oil, they add this aromatic tang that makes the dish taste so much better.
Frequently Asked Questions
Devil’s curry really stands out because of the tangy vinegar, spicy chilies, and the rich, fragrant spice paste. It has this perfect balance of sweet, sour, and spicy that you don’t always get with other chicken curries.
Absolutely! You can use beef (like chuck roast, brisket, or short ribs) or lamb (such as shoulder or leg cuts), but be sure to adjust the cooking time as these meats may need longer to become tender compared to chicken.
Yes! For a slow cooker, cook on low for 6-8 hours. In an Instant Pot, pressure cook the curry for about 15-20 minutes, adjusting the liquid as needed.
Yes! This dish actually tastes better the next day as the flavors have more time to meld together. Simply store it in the fridge and reheat when you’re ready to serve.
The recipe serves four people so it’s perfect for the whole family. This recipe is only 336 calories per serving.
What To Serve With Devil’s Curry
This curry dish is best served with steamed rice. For a Malaysian meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Malaysian Recipes You Might Like
Devil’s Curry
Ingredients
Spice Paste:
- 20-30 dried red chilies, seeded and soaked in water for 20-30 minutes
- 8 small shallots, coarsely chopped
- 5 cloves garlic, coarsely chopped
- 3 stalks lemongrass, white part only, thinly sliced
- 1 tablespoon ginger, minced
- 1 tablespoon galangal, minced
- 1/4 teaspoon ground turmeric
- 1/4 cup cooking oil
- 1-2 tablespoons water
Other Ingredients:
- 1/4 cup cooking oil
- 1 tablespoon mustard seeds
- 3 lbs (1.35kg) chicken, cut into pieces
- 1 lb (750g) potatoes, peeled and cut into pieces
- 1 cup water
- salt and sugar , to taste
- 2 tablespoons distilled white vinegar
- cilantro, for garnishing, optional
Instructions
- In a blender, combine all the ingredients for the Spice Paste and puree until smooth. Set aside.
- In a Dutch oven or heavy pot, heat the oil over medium heat. Once the oil is hot, add the mustard seeds and cook until they start to pop.
- Add the spice paste to the oil and fry until aromatic, about 10 minutes, or until the oil separates and floats to the top.
- Add the chicken and stir to coat it with the spice paste. Let it cook for about 8-10 minutes, then add the potatoes and stir to combine.
- Pour in the water, ensuring it barely covers the meat and potatoes. Add salt and sugar to taste. Stir well and bring to a boil. Then, reduce the heat to a simmer, cover with a lid, and let it simmer for about 20-30 minutes, or until the potatoes are soft.
- Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice and stir to mix well. Turn off the heat and serve the Devil’s Curry garnished with cilantro, if using. Serve hot with steamed rice.
Notes
- Trust me, blending your own spice paste is so worth it. A freshly made paste just gives the curry a whole new depth of flavor.
- I really recommend using bone-in chicken pieces, like thighs, drumsticks, or even a whole chicken cut up. The bones help release so much flavor, and the meat stays nice and tender while it cooks.
- For the best texture, I always go for starchy potatoes like Russet or Yukon Gold. They break down a little while cooking and absorb all the curry’s flavor, making the dish so comforting and hearty.
- Mustard seeds are key. I know they seem like a small thing, but they really make the curry pop. When they’re heated in the oil, they add this aromatic tang that makes the dish taste so much better.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi , can I add chilli padi?
.I like it really spicy.
You sure can! Just make sure you don’t add too many of them!
This sounds fabulous. Will use much less chili though. I’m a delicate flower. I’m a guy.
Thanks Hans. I am glad you love my recipe. Please review and give ratings if you like.
Hi can I make the paste ahead of time and freeze it. Then use the paste to cook the actual dish in a few week’s time? Thank you.
Yes, you can! Freeze the spice paste in an airtight container, thaw it in the fridge when needed, and it’ll work perfectly for the dish. :)
I just made this for the second time. It is cooking at the moment. I don’t have any white vinegar so will use white wine vinegar. I hope it doesn’t spoil. My aunty (by marriage) made this for me in Malaysia using left overs after Christmas. My first attempt was fabulous. We will see how this one goes. I didn’t have any shallots so I used brown onions . Fingers crossed.
Hi John, let me know how it goes.
Hi, can I use a regular pot instead of a cast iron pot? Why does your recipe suggest the use of a cast iron pot?
You can use any pot you like. Cast iron spreads heat evenly.
My grandmother used to cook this during Xmas. The smell is so unbelievably wonderful, guaranteed to stop people walking past your house! Brings back so many good memories..
Thanks.
My mummy used to cook this every New year’s eve for New year’s day, with the leftover Xmas turkey that no-one ate. We never thought she’d be taken from us so soon, none of us had time to learn how to cook it. Then I came across your site and have been recreating some of her recipes Thank-you so much.
Hi bee
Thank you for all the effort u put into putting out Ur recipes out there… I’m just starting out with cooking and chanced upon yr website. I’m so glad I did. tried some of Ur recipes and have achieved a decent amount of success. I’m pretty bad in the kitchen..
This devil curry recipe looks amazing and can’t wait to try it out.
Thank you once again.
HI…i am an Indian from India working in Melaka for over 7 yrs now. I have tasted this DevilCurry twice. Once cooked by the mother of our Eurasian neighbour and second time in a restoran. The Mum’s preparation was far better.
I would like to point out that since the Portuguese had colonized, both, Melaka and Goa( in India), there is a Goan dish called Vindaloo, which is very simliar in preparation and taste as Devil Curry.