Recipe

Devil Curry Recipe

Add Step-by-Step Photos	Daryllau / All my dishes 2 years, 9 months ago Devil Curry is indeed spicy but sumptuously tasty from the Eurasian kitchen. Reminiscent of olden days in Melaka where foreigners and locals daily lives are mixed up while in search of riches around Strait of Malacca where the shipping routes from Ch... More Prep:5m Cook:30m Servings:34	Daryllau
	eurasian spicy devil chicken curry

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Ingredients

1/2 lb Chicken

4 tbsp Oil

2 tbsp Chilli Powder

2 tbsp Turmeric Powder

2 tbsp Mustard

4 tbsp Vinegar Salt and Sugar to taste

-- Ground Ingredients--

2 Large Onions

12 ShallotsShallots

7 cloves GarlicGarlic

2.5cm pcs GingerGinger

1 Candlenut

Directions

1. Heat oil and fry the ground ingredients till fragrant.

2. Add chicken and salt and fry over high heat for a few minutes.

3. Mix the chilli powder and turmeric powder with a little water to form a smooth paste.

4. Add it to the meat.

5. Stir well, add a little water and cook over low heat.

6. When just about cooked add in the mustard, sugar and vinegar.

7. Stir and simmer for another 10 minutes.

8. Serve with steamed rice.

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Comments

superdupper 2 years, 3 months ago said:
This looks yummy. Thanks!!

mbe 2 years, 2 months ago said:
I love Malay food, this looks delicious!! have to give it a try.

jencathen 2 years, 1 month ago said:
What is candlenut and where can I purchase? This recipe does look great!

carol0813 2 years ago said:
According to gourmetsleuth.com, raw Brazil or macadamia nuts can be substituted if you can't locate candlenuts.

abigail1137 1 year, 9 months ago said:
This dish was pretty easy to make and delicious. I thought it might be too spicy for my kids, but they loved it. I would like to try more Malay food

cristi35 1 year, 8 months ago said:
Sounds like a winner!

danadooley 1 year, 8 months ago said:
Hi

I was just browsing around (I'm new and great site btw) and stumbled on this recipe. I'm an Eurasian and as Daryl has correctly stated Devil Curry is a dish from the (Portuguese (spl?) descended) Eurasian communities of Malaysia and Singapore. So, it isn't a Malay dish, it's a Portuguese-Eurasian dish, originating from Malaysia or Singapore (jury's still out on this one). I'm really proud of my heritage and I had to point that fact out. This is a yummy dish and it goes really well with slices of crusty baguette too. My mum makes this SOOOOOOOO HOT, we call it "Rocket Fuel Curry" Makes our eyes water but we can't get enough!

tamii 1 year, 5 months ago said:
I am going to copy this, and make it for sure soon! I love curry, and chicken, and spicy! This recipe is right up my alley!
YUMII!!!

httpmom 1 year, 3 months ago said:
Thanks for another curry dish...going to try it tomorrow night. My h LOVEs curry and spicy dishes! Thanks for sharing!

mbelisle 10 months, 3 weeks ago said:
Love this recipe - the family keeps asking for it over and over!
michelle

beatlebandaid 9 months ago said:
Definitaly gonna try this....yum!

barbiemensher 8 months, 1 week ago said:
Question... what kind of mustard? Mustard seeds (white or black) or prepared and if prepared, yellow or Dijon? Thanks!

jdaddy76 8 months, 1 week ago said:
I was wonderin about the mustard too?

mystical_fan 7 months, 2 weeks ago said:
Just great - I love Malay food and this is one of my favourites.

Oh and BTW, mustard in asian receipes is generally mustard powder. That's what I use

pinaygourmand 6 months, 2 weeks ago said:
Wow, this sounds like fun. I would like to try this one of these days.

strawberrysweets 3 months, 3 weeks ago said:
What is candlenut? This looks so good but I am not sure where to buy it and could I just omit it if I can't find it?

mystical_fan 1 month, 2 weeks ago said:
Candlenut is very much like macadamia nuts....so if you can't find candlenut use macadamia. You definitely can't omit it, it is essential to the recipe

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