Devil's Curry

4.63 from 24 votes

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.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Curry

Cuisine: Malaysian Recipes

Keyword: Devil's Curry

Servings: People

Author: Bee Yinn Low

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

Source: Chef Robert Danhi

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.

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