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4.6 from 72 votes

Devil's Curry

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 Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 4 People
Calories: 336 kcal
Course: Main Course
Cuisine: Malaysian

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

    Cup of Yum
  1. In a blender, combine all the ingredients for the Spice Paste and puree until smooth. Set aside.
  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.
  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.
  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.
  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.
  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.

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

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

% 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.