Best 6 Devils Curry Recipes

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Are you ready to embark on a culinary adventure that will tantalize your taste buds and transport you to a realm of fiery delights? "Devil's Curry," a dish steeped in tradition and bursting with bold flavors, awaits your discovery. Originating from the vibrant kitchens of Sri Lanka, this tantalizing creation is a symphony of spices, blending the heat of chili peppers with the aromatic embrace of coconut milk and a myriad of other tantalizing ingredients. Prepare to ignite your senses as we uncover the secrets behind this culinary masterpiece, guiding you towards crafting a devilish curry that will leave an indelible mark on your palate.

Here are our top 6 tried and tested 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

Categories     Main Course with Rice

Time 55m

Number Of Ingredients 19

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

Devil's Curry is a Malaysian dish of chicken curry with vinegar. It's a special-occasion dish made popular by the Portuguese Eurasian in Malaysia.

Provided by Rasa Malaysia

Categories     Main Course

Time 1h45m

Number Of Ingredients 17

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 minced ginger
1 tablespoon minced galangal
1/4 teaspoon ground turmeric
1/4 cup cooking oil
1-2 tablespoons water
1/4 cup cooking oil
1 tablespoon mustard seeds
3 lbs. (1.3 kg) chicken, cut into pieces
1 lb. (0.4 kg) potatoes, peeled and cut into pieces
1 cup water
Salt and sugar to taste
2 tablespoons distilled white vinegar
Cilantro, for garnishing, optional

Steps:

  • In a blender, transfer all the ingredients for the Spice Paste and puree until smooth. Set aside.
  • In a Dutch oven or a heavy pot, heat up the oil on medium heat When the oil is heated, add the mustard seeds and cook until you can hear the popping sound from the mustard seeds.
  • Add the Spice Paste into the oil and fry until aromatic, about 10 minutes or until the oil separates and floats to the top.
  • Add the chicken, stir to coat with the spice paste. Let cook for about 8-10 minutes, add in the potatoes. Stir to combine well.
  • Pour in the water. The water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and 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 (refer to Notes). Stir to mix well.
  • Turn off the heat and serve the Devil's Curry with cilantro as the garnishing, if using. Serve hot with steamed rice.

Nutrition Facts : Calories 336 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 53 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 138 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 44 grams unsaturated fat

DEVIL'S CURRY - HOW TO MAKE AUTHENTIC CURRY DEBAL WITH CHICKEN



Devil's curry - how to make authentic curry debal with chicken image

Devil's curry is the name given to traditional dishes from Malacca's Portuguese community. It is another name given to the Debal curry, which is usually served during Christmas. The curry is supposed to be very spicy (which I toned down the heat in my recipe), and the color looks fiercely hot and spicy, which is why it is fondly called Devil's curry.

Provided by KP Kwan

Categories     Main

Time 1h

Number Of Ingredients 22

300g onions, cut into large chunks
20g dried chilies (dried weight)
5 red chilies (or 150g)
5 candlenuts**
4 cloves garlic
3 stalk lemongrass
15g galangal, about one inch in length
15g ginger, about one inch in length
1/2 tsp turmeric powder*
1/4 cup water
200 ml vegetable oil
1 inch ginger, thinly julienned
1 onion, cut into rings
2 fresh red chilies, cut into short sections
1 tbsp crushed mustard seeds (coarsely ground with mortar and pestle)
1 kg chicken, cut into chunks
3 potatoes, medium size, cut into large cubes
1 tbsp dark soy sauce
1.5 tsp salt
2 tbsp white vinegar
2 tbsp brown sugar
2 tbsp chili powder

Steps:

  • Peel and cut the onions into large chunks.
  • Cut the dried chilies into sections and remove the seeds. Soak in hot water for twenty minutes.
  • Cut the fresh chilies into sections, remove the seeds.
  • Lemongrass. Remove the fibrous outer sheath, cut off the green section, cut into short segments.
  • Cut the galangal and ginger into small pieces.
  • Blend the ingredients in A finely with some water.
  • Deep-fried the onion rings to the oil to deep-fry for two minutes, followed by the finely julienned ginger and red chilies until lightly golden, remove and drain. (These are the ingredients in B).
  • Deep-fried the chicken and potatoes in oil lightly until slightly brown, removed, and drained. (This step is optional)
  • Place the crushed mustard seeds into the oil. Let it sizzle for half a minute, then add the spice paste (Ingredients A).
  • Add the turmeric powder.
  • Simmer the spice mixture for about twenty minutes until the oil separates from the spice paste.
  • Add the chicken, potatoes, and water.
  • Simmer for 20 minutes or until the chicken is cooked.
  • Season with salt, curry powder, white vinegar, dark soy sauce, and sugar.
  • Return the fried onion, ginger, and chilies to the curry. Give it a few stirs and dish out.

Nutrition Facts : Calories 599 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 41 grams fat, Fiber 4 grams fiber, Protein 29 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 522 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 32 grams unsaturated fat

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

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.

DEVIL'S CURRY RECIPE BY TASTY



Devil's Curry Recipe by Tasty image

Here's what you need: chicken thighs, pork belly, large potatoes, cabbage, chili powder, white vinegar, 5 spice powder, salt, sugar, water, dried chillies, large red onions, garlic, candlenuts, lemongrass, blue ginger, mustard seed, oil

Provided by Ashton Pereira

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

4 lb chicken thighs, chopped into single-serving pieces
1 ½ lb pork belly, sliced 3/4 in (6 mm) in
4 large potatoes, cut in eighths
1 head cabbage, quartered & cut 2 (5 cm) inches
chili powder
white vinegar
1 tablespoon 5 spice powder
3 tablespoons salt
sugar
water
50 stalks dried chillies
4 large red onions
5 bulbs garlic
8 candlenuts
3 stalks lemongrass
2 inch blue ginger
2 teaspoons mustard seed
oil

Steps:

  • Blend the dried chilli, red onions, garlic, candlenuts, lemongrass, blue ginger, and mustard seeds with some oil to form a paste. Then, in a separate bowl, dry rub the pork with 5-spice powder and salt.
  • In a large frying pan on high heat, add 1 tbsp of oil. Once heated, sear the pork and cook halfway, then remove, learning the grease in the pan. Then, reduce heat to medium and toss in 2 tbsp whole mustard seeds. Toast for a minute, then gently add in spice paste from step and stiry fry for 15 minutes until oil appears around the sides.
  • Add chicken to the pan, coat thoroughly for a minute, then add the pre-fried pork belly and mix well. Then, add water, submerging the meat completely.
  • Add chilli powder, stir, and bring mixture to a boil, simmering for 15 minutes. Then, add potatoes, stir, and simmer for an additional 30 minutes.
  • Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
  • Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.

Nutrition Facts : Calories 1381 calories, Carbohydrate 131 grams, Fat 64 grams, Fiber 44 grams, Protein 85 grams, Sugar 63 grams

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

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.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
  • Use fresh, high-quality ingredients: The better the ingredients you use, the better your curry will taste. Look for fresh vegetables, herbs, and spices.
  • Don't be afraid to experiment: There are many different ways to make a devil's curry. Feel free to adjust the ingredients and spices to your own taste.
  • Cook the curry over low heat: This will help the flavors to develop and deepen. Be patient, and don't rush the process.
  • Serve the curry with rice or naan: This will help to soak up the delicious sauce.

Conclusion:

Devil's curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and meat, and it can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give devil's curry a try. You won't be disappointed!

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