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Devil Curry for Christmas

Devil Curry (Curry Debal), a Spicy Eurasian Curry

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.
5 from 106 votes
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Course: Main Course with Rice
Cuisine: Eurasian
Keyword: christmas recipes, curry, curry debal, curry devil, kari debal
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 548.4kcal
Author: Azlin Bloor

Ingredients

  • 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
  • ¼ 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

Grind to a paste

Instructions

Marinate the Chicken

  • Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.

Prepare the other ingredients

  • 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.

Grind paste

  • 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.

Let's cook our Devil Curry

  • 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

Calories: 548.4kcal | Carbohydrates: 32.94g | Protein: 32.15g | Fat: 33.01g | Saturated Fat: 7.91g | Sodium: 1064.95mg | Fiber: 5.16g | Sugar: 16.91g
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