Devil Curry. It has nothing to do with the devil of course. It is actually Kari Debal, a Portuguese Eurasian dish.
The version I cooked is taken from Amy Beh when it was published in Kuali back in 2012. I searched the recipe again and found that it is somewhat different from the recipe that was published earlier. It has more ingredients (including belacan and thick soya sauce!). Anyway, there are many versions of this recipe.
For this version you have to make a spice paste comprising fresh and dried chilies, shallots, garlic, ginger, turmeric and mustard seeds. Then the spice paste has to be sauteed until the oil rises to the top (pecah minyak).
This time, I decided to end my pecah minyak failure once and for all. I closed my eyes and poured lots of oil into my pot. A heart attack inducing amount. Hah!
Then it was only a matter of adding chicken, tomato and onion wedges and a seasoning of lemon juice, tomato ketchup, mustard, sugar, salt and some water. Let the pot simmer away!
This Devil Curry, do not eat on the day that it is cooked. Why? Not nice. Really. It has to sit overnight for the flavors to develop. If you eat the curry immediately, you will not be happy. It tastes ordinary. Meh. But tomorrow, ah, it becomes a different dish all together. I am talking from experience.
I was so hungry I had the last packet of Maggi Mee for breakfast.
Because I was so full, I only had a big ass grilled cheese sandwich for dinner. Did it in the air fryer.
Yup, that was the last two slices of my sourdough bread.
Now on to the Devil Curry recipe.
Recipe source : Adapted from Amy Beh (old version here)
Note : I recommend this curry to be cooked one day prior to serving to allow the flavors to develop for a tastier experience.
- 4 chicken legs, each cut into 4 pieces
- 1 big onion, quartered
- 1 tomato, quartered
Spice paste (blended)
- 6 dried chilies, soaked to soften
- 6 fresh red chilies (remove seeds for less hot)
- 4 big onions
- 3 cloves garlic
- thumb sized ginger
- 1/2 inch fresh turmeric
- 3/4 tsp mustard seeds
Seasoning (mix together)
- 3 tbsp lemon juice
- 3 tbsp tomato ketchup
- 1 tsp yellow mustard
- 1 tsp sugar
- 1 tsp salt (or to taste)
- 1/2 cup water
1. Heat oil in a saucepot [oil must be more to enable oil to rise to the top (pecah minyak) upon sauteing] and saute the spice paste until aromatic and oil rises to the top.
2. Add chicken and onion. Stir fry to coat with spice paste.
3. Add tomato and seasoning.
4. Bring to a boil and lower the heat to simmer for 30-40 minutes or until chicken is cooked through and tender.
5. Taste and adjust seasoning.
6. Let cool and store in the fridge to be reheated and served the next day (or cook it earlier in the day and serve several hours later so that flavors develop. Overnight is still better).