I have cooked this dish on a few occasions and have received very good reviews. As I understand it, and upon further confirmation with Wikipedia, this is a curry from the Eurasian Kristang community in Malacca. There are a few versions of this recipe, some using candlenuts and galangal, but the one I cooked do not contain these two ingredients.
When I came across this recipe from Amy Beh which appeared in Kuali, I thought that it was quiet interesting and gave it a try. When I tasted the dish, it was just alright, nothing spectacular and kept some leftovers in the fridge. The next day after I reheated it, KAPOW! The Devil Curry took on a new personality. The flavors were robust and very appealing. It dawned upon me that this is a dish that requires time to mature for the flavors to develop and enhance. So if you want to eat a good Devil Curry, cook it one day ahead.
I am reproducing the recipe below from Amy Beh and my modifications are in red.
Devil Curry
Ingredients
- 600g chicken, cut into bite size pieces
- 200g carrot, cut into wedges (I omitted)
- 1 onion, quartered
- 1 tomato, quartered
- 1 green chilli, seeded (I omitted)
Ground Spices (to be combined)
- 5 dried chillies, soaked
- 6 fresh red chillies, seeded
- 5 shallots (I used 15 shallots as I like my curry thick)
- 3 cloves garlic
- 1 thumb-sized ginger
- 2-3 thin slices fresh tumeric (I used 1 inch fresh tumeric)
- 3/4 tsp mustard seeds
- 3 tbsp oil
Seasoning
- 3 tbsp lemon juice
- 3 tbsp tomato ketchup
- 1 tsp prepared mustard
- 1 tsp sugar
- 1 tsp salt (or to taste)
- 1/2 cup water
Method
Heat oil in a saucepot. Fry the ground ingredients until fragrant and the oil rises to the top. Add chicken, carrot and onion and stir fry well.
Mix in green chilli, tomato and seasoning. Bring to a boil, then lower the heat and simmer covered for 25 to 30 minutes until chicken is cooked and tender, Leave curry covered and set aside for 30 minutes before serving. (I recommend to keep this dish overnight for flavors to develop).
I am submitting this post to Malaysian Food Fest Melaka State hosted by Cindy of yummylittlecooks.
Beautiful colour! Yes, I agreed that curry tastes better the next day, especially beef rendang.
ReplyDeleteThank you, Veronica. Most curries are tastier the next day. I love dishes that can be prepared ahead of time.
DeleteSlurp! Looks very appetizing! Yes some dishes gets more tasty the next day. The name "Devil" here sounds like real hot. What do you mean "prepared mustard" here?
ReplyDeleteMel, that's the yellow mustard that is used in salad dressings or hot dogs. I used Colman's Mustard.
DeleteYou are an excellent cook! So this devil only shows its true colour on the next day!
ReplyDeleteThank you, Jessie. You are always very encouraging. Yes, the red devil is very fierce the next day!
Deletesounds tasty and perfect for the coming autumn! I like the name::)
ReplyDeleteBlog about life and travelling
Blog about cooking
Ola, this curry is develicious!
Deleteit's been ages since i had curry debal! yes it's a Malaccan Portuguese dish. you reminded me that i have a packet of this paste still in my freezer, my sister made it. oh my!! i better go buy some chicken tmrw! yum!!
ReplyDeleteOh, I didn't know that we can make this paste and freeze it. That would be so convenient.
DeletePhong Hong, I confirmed this curry from Amy Beh is really good like what you have described. I have cooked it many times and each time I cooked it more spicy cos' my hubby loves spicy and aromatic curries.
ReplyDeleteKimmy, glad you love this curry too. Wah, not bad, your hubby can tahan spicy curries.
DeleteHi Phong Hong, I see that you cooked curries very often. Please let me know whether they are very spicy 'hot' cos' I'll definitely would love try curries which are more 'kick'. TQ.
ReplyDeleteKimmy, since I come from Terengganu, I am more familiar with Malay dishes, hence the curries. Ok, next time when I post curry dishes will inform how spicy "hot" it is :)
DeleteThanks. Spicy 'hot' is the type that attacks the mouth and not the stomach, hehehe.
DeleteAlamak, for me usually if too hot for the mouth, I will also get stomach ache :(
DeleteGosh this is to die for. Too bad am having sore throat now. Too much of spicy food lately.
ReplyDeleteThanks for dropping by my blog.
Hey, how did you know the KABOOM in my blog means buka puasa? Are you from KT?
Have a great weekend :)
Hi Small Kucing! Yes, I am from KT and I am related to you. Hee...hee...hee...
Deleteaiks related to me???
DeleteYa la....I am paparazzi's cousin lah. Hah, now you and your papa kuching suspense right?
DeleteAiyo...like why tarak bake for us eat geh...kebuluran la
DeleteCan, can! Next time I bake I can call you OK? Didn't know about you earlier on mah...discover by accident. I send you email when the time comes.
DeleteOrang NZ next to me asking "siapa ni? which cousin of hers? Singapore ka?"
DeleteOghang Ganu.....
DeleteWow! I love the color of this devil curry, so enticing! Will bookmark this !
ReplyDeleteJeannie, you must try this curry.
DeleteHi Phong Hong, your curry look excellent and mouth watering. Taste good with french loaf or naan bread.
ReplyDeleteYum yum, guess finish already?
Have a beautiful Sunday.
Hi Amelia, ya lah......forgot to reserve for you :)
DeleteGosh, look at the colour of your curry , I know it must be super yummy. I must try this out soon. I seen this curry in one of the travel show before and this dish was cooked by a chef in a hotel, he said this dish also have to add some sausages, sound interesting .
ReplyDeleteSonia, I put quite a lot of dried chillies but removed the seeds. That's why its got the hot red color but the spiciness is quite mild. Oh, if add sausages lagi best!
DeleteYummmm!!! Any curry, I like!!! The spicier, the better! Slurpsss!!!!
ReplyDeleteSTP, this curry is very spicy if you leave the chilli seeds in. I removed them because some family members cannot tahan the heat.
DeleteHi Phong Hong, thank you for joining MFF Melaka Month :)
ReplyDeleteLove the color of your curry, looks very appetizing!!
Hi Cindy, you are welcome! Thanks for your compliments and I am happy to participate.
Deletetangy curry :)
ReplyDeleteTangy and spicy and that really stimulates the appetite :)
Deletehi,,love all your curry belly belly much,,
ReplyDeletepls post up more,i appreciates,,,cos i can major
more of my cooking from you,,
you are so great, i envy..
(btw, wat is prepared mustard,can i omit)
Thank you, thank you, you are very generous with your compliments. There will be more curries coming up. Prepared mustard is the yellow mustard that people put on hot dogs or hamburgers. You can omit and your curry will still taste good.
Deletethis is one good looking curry! i think the 'devil' must have awakened overnight!!haha! a little unusual to see a little mustard there, must be that mustard kicking the 'devil' up!
ReplyDeleteHi Lena, I thought it was strange too at first. But the mustard does contribute some zing to the curry. A must try!
DeletePhong Hong, as you know I love spicy foods...this awesome curry chicken is my kind of spicy chicken...yes! bring on the "devilish" version!
ReplyDeleteBookmarking this to make soon...thanks for sharing; love the sauce, so vibrant and yummy!
Elisabeth, be a devil and cook this with lots of chilli!
DeleteI love this spicy and tangy chicken dish. Looks so delicious!
ReplyDeleteAnn, if you cook this, make sure there's plenty of rice :)
DeletePhong Hong,
ReplyDeleteYour curry is simply devilicious!
I'm simply clueless with Malaysian cuisine and I learn so much you, Joyce and Lena that participate in this event :D
Zoe
Hi Zoe! I am learning too, especially baking. Still a bit blur sometimes :)
DeleteOh wow! Lots of chiles! No wonder it is called Devil curry!! Looks nice a spicy! A great way to do some chicken on a cold evening!!
ReplyDeleteYeah, Lori. It will either warm you up or make you jump to the ceiling :)
DeleteWow, this is making my mouth water. It looks so delicious!
ReplyDeleteHah! Hah! Thanks, Mich for coming by.
DeleteThis looks delicious! My late mom used to cook this and we always look forward to the leftovers! I do not need any other dish to go with rice, just this one dish will do!
ReplyDeleteThank you for stopping by! Glad to follow you right back! :)
Hi Joyce! Glad you like the dish too. Just the gravy alone with rice is good enough. Thank's for coming by.
Deletelovely color and looks great! glad to follow you.
ReplyDeleteThank you, Swasthi!
Delete