Best 3 Curry Devil Recipes

Curry devil is a popular dish that originated in Trinidad and Tobago. It gets its name from the fact that it is a spicy and flavorful dish. Although the exact origin of the name is unknown, the Creole term diable means "devil." Curry devil is a one-pot meal that is typically made with chicken, potatoes, and green seasoning.

Check out the recipes below so you can choose the best recipe for yourself!

CURRY DEVIL

Curry Devil image

CHILLI LOVERS WILL DIE FOR THIS DISH! It is a very traditional Singaporean dish. Traditionally, it is called devil cos it is so so so hot and spicy. I am WARNING ya...spicy...try it if you dare. Sue L, I think this is right down your alley. :) From the Cookbook by Violet Oon, "A Singapore Family Cookbook"

Provided by KitchenManiac

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1/2 chicken, chopped
200 g pork spareribs, cut into thumb lengths
4 vienna sausages or 4 breakfast sausage, cut into thumb lengths
2 medium carrots, cut into finger length
2 large white onions, cut into wedges
1/4 cabbage, cut into large pieces
1/4 pineapple, cut into 1/2 cm widths
4 ripe tomatoes, cut into wedges
6 fresh green chilies, spilt them halfway down the middle,but leave them whole,discarding the stalks
6 fresh red chilies, hot spilt them halfway down the middle,but leave them whole,discarding the stalks
6 potatoes, cut into chunks
10 dried chilies, soaked to soften,then cut
10 fresh chili peppers, cut into pieces
3 large onions, cut into pieces
50 g ginger
1 inch fresh turmeric
1 1/2 teaspoons mustard seeds
5 tablespoons canola oil
5 tablespoons white vinegar
5 tablespoons tomato ketchup
2 teaspoons English mustard (optional)
2 teaspoons salt
2 teaspoons dark soya sauce
3 cups water

Steps:

-----SPICEMIXTURE-----.
Pound or grind all the ingredients together, EXCEPT the oil till you get a fine paste.
Set aside.
Heat the oil for the Spice Mixture in a frying pan and stir-fry the pounded ingredients for 5 minutes or till it is fragrant and oil exudes.
Add onion wedges and stir-fry for another 2 minutes.
Add chicken and spare ribs and stir-fry for 2 miutes.
Add seasoning and bring to boil.
Turn heat down and leave mixture to simmer, covered for 30 minutes.
add sausages, carrot, chillies and potatoes; stir well and simmer for 15 minutes.
Place rest of vegetables on top and leave mixture to simmer, covered for 15 minutes.
Remove cover, stir in the vegetables and cook for another 5 minutes.
Dish out into a nice serving bowl.
NOTE: Curry Devil always taste better after at least a few hours.
It allows the flavours to soak in.
It is even better the next day.
To cool the curry, leave it uncovered till required, then re-heat.

DEVIL CURRY

Devil Curry image

This is a relatively hot curry which is usually served during Christmas and other special occasions by the Cristao (pronounced Cristang) community in Malacca, Malaysia. They are descendants of the Portuguese invaders who married locals during their reign in Malaysia. This recipe uses candlenuts and galangal; candlenuts are hard tropical nuts used in Southeast Asian cooking and available in Indian or Asian markets. Galangal is a rhizome similar to ginger with a hot, ginger-peppery flavor, used primarily as a seasoning. It is also available in Asian markets.

Provided by VINCE JONES

Categories World Cuisine Recipes Asian Malaysian

Yield 6

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil
2 tablespoons water, or as needed
6 red onions, chopped
25 chile peppers, sun-dried
7 candlenuts
1 shrimp paste
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground allspice
3 lemon grass
1 tablespoon mustard seed
2 cups water
2 ¼ pounds skinless, boneless chicken breast meat - cut into bite-size pieces
2 ¼ pounds potatoes
salt to taste
1 tablespoon distilled white vinegar

Steps:

Heat oil in a large skillet over medium high heat. In a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to skillet and saute until fragrant and almost dry.
Add 2 cups water and bring all to a boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.
Add salt to taste. Remove from heat and add vinegar. Mix well and serve. This dish is best served with steamed white rice, as it is full of flavor.

Nutrition Facts : Calories 463.9 calories, Carbohydrate 45.9 g, Cholesterol 100.1 mg, Fat 11 g, Fiber 6.8 g, Protein 45.4 g, SaturatedFat 1.8 g, Sodium 130.4 mg, Sugar 6.2 g

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.

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the curry will be. Try to use fresh vegetables, herbs, and spices whenever possible.
Don't be afraid to experiment: There are many different ways to make curry, so don't be afraid to experiment with different ingredients and flavors. You can add different vegetables, meats, or even fruits to your curry, and you can also adjust the amount of spices to suit your taste.
Be patient: Curry takes time to cook, so be patient and let the flavors develop. Don't rush the process, or you'll end up with a bland and watery curry.
Serve with rice or bread: Curry is traditionally served with rice or bread, which helps to soak up the delicious sauce. You can also serve curry with other sides, such as yogurt, raita, or chutney.

Conclusion:

Curry is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal. With so many different recipes to choose from, there's sure to be a curry that everyone will love. So next time you're looking for a new and exciting meal to try, give curry a try. You won't be disappointed!

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