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Recipe for Devil's Curry (Debal Curry)Click image to enlarge

Recipe for Devil's Curry (Debal Curry)

Recipe for Devil's Curry (Debal Curry)

(Ref: RCP317)

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Extremely spicy Devil's Curry: our version of the classic Debal Curry favoured by the Eurasian community in Singapore and Malaysia...



Preparation Time:

20 mins

Cooking Time:

1 hour


Kashmiri Chilli Peppers - 15
 Chicken - 2kg, cut into pieces
 Oil - 3 tbsp
 Garlic Cloves, peeled - 10
 Lemongrass - 3 stalks, white part only
 Fresh Ginger, peeled - 2 cm
 Fresh Turmeric, peeled - 1 cm
 Shallots, peeled - 8
 Mustard Powder - 1 tsp
 Paprika - 2 tsp
 Cashewnuts - 30g
 Oil - 3 tbsp
 Charlotte Potatoes, peeled - 1kg
 Fresh Tomatoes, quartered - 500g
 Sugar - 2 tsp
 Dark Soy Sauce - 2 tbsp
 Rice or White Vinegar - 2 tbsp
 Red Bird Chilli, finely sliced - 1
 Fresh Coriander - 3 tbsp


• Soak the Kashmiri chillies in hot water for 20 minutes, then drain.

• In a blender, make a spice paste with the soaked chillies, garlic, lemongrass, ginger, shallots, mustard, paprika, turmeric, nuts and oil. Puree until smooth. Set aside.

• In a large, heavy pot, heat up the oil. Add the spice paste and fry until aromatic, about 10-15 minutes, stirring frquently.

• Then add the chicken and coat with the spice paste. Stir fry for 10 minutes and then add in the potatoes and tomatoes. Stir to combine.

• Add water to barely cover the chicken and potatoes. Stir well and bring to a boil. Simmer, uncovered, until the potatoes are soft and the chicken cooked through.

• Stir in the vinegar. Season to taste with soy sauce and sugar.

• Garnish with fresh coriander and Red Bird chilli slices.

• Serve with steaming hot rice

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