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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

"Dear Spices of India, second curry, chicken balti, from your recipes was a great success! After taking your advice and cutting back on the water content in the recipes, it came out just right. Really pleased with your site and help and will continue to use you. Thanks!!"

- John Park