Best Devils Curry Recipes

DEVIL CURRY (CURRY DEBAL), A SPICY EURASIAN CURRY

Devil Curry (Curry Debal), a Spicy Eurasian Curry image

Devil Curry, or Curry Devil, is also known as Curry Debal. It is an iconic Eurasian spicy curry from Singapore and Malaysia, traditionally made on Boxing Day with leftover Christmas meat.

Provided by Azlin Bloor

Time 55m

Number Of Ingredients 19

Ingredients

750 g chicken portions on the bone (OR 500g (1.1 lb) boneless)
2 tsp dark soy sauce
3 Tbsp white wine vinegar (or any clear vinegar)
4 sausages, halved (optional)
2 large brown onions (not red, quartered)
1 tsp crushed black pepper
1/4 tsp worcestershire sauce
1 tsp concentrated tomato paste (also called tomato purée)
2 tsp mustard (English or Dijon, doesn't matter)
1 tsp salt (to taste)
1 Tbsp sugar
375 ml water ((or less, depends on how wet you want the curry to be))
2 Tbsp vegetable oil
10 dried red chillies
3 fresh red chillies
6 garlic cloves
2.5 cm fresh ginger
2 medium white/brown onions
1 tsp turmeric powder

Steps:

Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
Using a pair of scissors, cut up the dried chillies (to be ground) and soak them for 15 minutes.
Cut up the sausages to about 5cm (2") pieces.
Quarter all the onions in the recipe, including the ones to be ground. Keep the 2 lots of onions separately.
Cut up the fresh chillies into 3 pieces for easier grinding.
Halve the garlic and ginger.
Drain the soaking chillies, give them a quick rinse and place in the chopper, along with the fresh chillies. Grind for 10 seconds. crape down the sides, add 1/4 onion and grind for another 10 seconds. The onion will add moisture and make sure it's not too dry.
Add the garlic and ginger to the chopper, plus another 1/4 onion. Grind for another 30 seconds, scraping down halfway.
Add the onions and turmeric and grind for 60 seconds to get a fairly smooth paste, scraping down the sides once or twice in that time. Doing the paste ingredients in this order gives the more fibrous ingredients a longer time to be chopped up.
Heat the oil in a large saucepan and sauté ground ingredients for about 2 minutes on medium heat.
Add the chicken and coat well.
Add the pepper, worcestershire sauce, tomato puree, mustard, salt, sugar and water and let everything come to boil.
Turn the heat down to low, and simmer, half covered with a lid, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
Add the quartered onion and sausages and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
Check the seasoning, add more salt if necessary.
Turn the heat off and gently stir in the 3rd tablespoon of vinegar.

Nutrition Facts : Calories 548.4 kcal, Carbohydrate 32.94 g, Protein 32.15 g, Fat 33.01 g, SaturatedFat 7.91 g, Sodium 1064.95 mg, Fiber 5.16 g, Sugar 16.91 g, ServingSize 1 serving

DEVIL'S CURRY

Devil's Curry image

This curry is devilishly hot, with a slight sweet and sour flavor. This dish also tastes best when made the day before. It's a great curry if served immediately, but the flavor really deepens after 24 hours in the fridge. Prep time includes marinating time and time spent soaking the dried chili peppers.

Provided by rpgaymer

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 lbs chicken breasts, cut into chunks
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons sugar
6 dried chilies, seeded, sliced, and soaked in hot water until soft (about 30 minutes)
2 habanero peppers, seeded and chopped
5 shallots, chopped
6 garlic cloves, chopped
2 tablespoons ginger, chopped
4 macadamia nuts
1 1/2 teaspoons ground turmeric
2 tablespoons olive oil
2 cups water
2 potatoes, cut into bitesize chunks
1 1/2 teaspoons palm sugar
2 tablespoons vinegar
2 zucchini, halved lengthwise, seeded, and cut into chunks
1/2 napa cabbage, cut into bitesize squares
1 teaspoon ground mustard

Steps:

In a large bowl, mix together the chicken, soy sauce, rice vinegar, and sugar. Leave to marinate for at least 30 minutes.
In a food processor, combine the dried chili peppers, habaneros, shallots, garlic, ginger, macadamia nuts, & turmeric. Pulse until you have a spice paste.
Heat the oil in a heavy pan over high heat. Add the spice paste and fry until fragrant, about 2 minutes.
Toss in the chicken AND the marinade, and stir until the chicken begins to brown. Keep cooking and stirring for 3 minutes, then pour in the water.
Bring to a boil and add the potatoes, vinegar, and palm sugar. Reduce the heat, cover, and simmer for 15 minute, or until the potatoes are tender.
Add the zucchini and cook for 2 more minutes, then stir in the cabbage and ground mustard. Once the cabbage has wilted a bit, the curry is done.