Devil's Curry
User Reviews
4.6
72 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 45 mins
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Servings
4 People
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Calories
336 kcal
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Course
Main Course
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Cuisine
Malaysian
Devil's Curry
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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.
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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 talks 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.
Nutrition Information
Show Details
Serving
1g
Calories
336kcal
(17%)
Carbohydrates
27g
(9%)
Protein
35g
(70%)
Fat
53g
(82%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
44g
Cholesterol
122mg
(41%)
Sodium
138mg
(6%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 336kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 35g | 70% |
| Fat | 53g | 82% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 44g | 259% |
| Cholesterol | 122mg | 41% |
| Sodium | 138mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
72 reviews
Excellent
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