Ingredients

  • Serves 4 -6
  • To Be Blended

    8 Shallots

    8 Garlic cloves

    2 Sticks lemongrass

    6 Candlenut

    1/4 Cup water

     

    1 Whole chicken (about 1kg - 1.2kg) cut into 16 pcs

    3 Tablespoons of Yellow Mustard Sauce

    1 Tablespoon of Vinegar

    1 Tamarind Slice

    2-3 Tablespoon of Chili Powder (Depending how spicy you want it)

    1 Tablespoon of Turmeric Powder

    1 large white onion cut into wedges

    4 Inches of Ginger julienne

    3 Medium size potatoes cut into 4

    2 large tomatoes cut into 4 wedges

    2 large carrots cut into 3 inch wide chunks

    180ml vegetable oil

    1 Tablespoon of Salt

     

    Garnish

    Fresh Coriander

     

Devil’s Curry
Recipe Courtesy of
Ili Sulaiman

Devil’s Curry

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A culinary tradition of the Portuguese Eurasian community in Malacca, Malaysia and Singapore, this spicy and tangy chicken dish is also commonly known as Kari Ayam Debal, or Curry Debal in Kristang or Curry Devil. In the old days. it’s usually prepared with meat leftovers from the Christmas feast. Almost every family have their own favorite way of preparing this dish. In mine, there’s a touch of yellow mustard sauce on top the usual vinegar and hot spices. Give it a try!
  • Medium
  • 10 min
  • 45 min
  • 10 min
  • 8 steps
  • 18 Ingredients
  • Medium
  • 8 steps
  • 18 Ingredients
  • 10 min
  • 45 min
  • 10 min

Directions

  1. Marinate The Chicken

    • In a bowl, add in the chicken along with the blended items, turmeric powder, chili powder and vinegar.

    • Leave it to marinate for a few hours or overnight.



  2. Cook The Ingredients

    • In a wok add in oil and stir fry sliced ginger until slightly golden brown.

    • Add in the marinated chicken before adding in the mustard sauce and seasoning it.

    • Add in the cut onions, tomatoes, carrots and potatoes. Leave it to cook over low to medium heat for 15-20 minutes, stirring occasionally.

    • Lastly add in the tomatoes.

    • Once the chicken is cooked and potatoes are soft, remove it from the heat and garnish with fresh coriander leaves.



  3. Plate & Serve

    Serve immediately.



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    Ingredients
    • Serves 4 -6
    • To Be Blended

      8 Shallots

      8 Garlic cloves

      2 Sticks lemongrass

      6 Candlenut

      1/4 Cup water

       

      1 Whole chicken (about 1kg - 1.2kg) cut into 16 pcs

      3 Tablespoons of Yellow Mustard Sauce

      1 Tablespoon of Vinegar

      1 Tamarind Slice

      2-3 Tablespoon of Chili Powder (Depending how spicy you want it)

      1 Tablespoon of Turmeric Powder

      1 large white onion cut into wedges

      4 Inches of Ginger julienne

      3 Medium size potatoes cut into 4

      2 large tomatoes cut into 4 wedges

      2 large carrots cut into 3 inch wide chunks

      180ml vegetable oil

      1 Tablespoon of Salt

       

      Garnish

      Fresh Coriander

       

    Nutrition
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