Best Devil Curry Recipes

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DEVIL CURRY



Devil Curry image

This is a relatively hot curry which is usually served during Christmas and other special occasions by the Cristao (pronounced Cristang) community in Malacca, Malaysia. They are descendants of the Portuguese invaders who married locals during their reign in Malaysia. This recipe uses candlenuts and galangal; candlenuts are hard tropical nuts used in Southeast Asian cooking and available in Indian or Asian markets. Galangal is a rhizome similar to ginger with a hot, ginger-peppery flavor, used primarily as a seasoning. It is also available in Asian markets.

Provided by VINCE JONES

Categories     World Cuisine Recipes     Asian     Malaysian

Yield 6

Number Of Ingredients 16

3 tablespoons vegetable oil
2 tablespoons water, or as needed
6 red onions, chopped
25 chile peppers, sun-dried
7 candlenuts
1 shrimp paste
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground allspice
3 lemon grass
1 tablespoon mustard seed
2 cups water
2 ¼ pounds skinless, boneless chicken breast meat - cut into bite-size pieces
2 ¼ pounds potatoes
salt to taste
1 tablespoon distilled white vinegar

Steps:

  • Heat oil in a large skillet over medium high heat. In a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to skillet and saute until fragrant and almost dry.
  • Add 2 cups water and bring all to a boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.
  • Add salt to taste. Remove from heat and add vinegar. Mix well and serve. This dish is best served with steamed white rice, as it is full of flavor.

Nutrition Facts : Calories 463.9 calories, Carbohydrate 45.9 g, Cholesterol 100.1 mg, Fat 11 g, Fiber 6.8 g, Protein 45.4 g, SaturatedFat 1.8 g, Sodium 130.4 mg, Sugar 6.2 g

CURRY DEVIL



Curry Devil image

CHILLI LOVERS WILL DIE FOR THIS DISH! It is a very traditional Singaporean dish. Traditionally, it is called devil cos it is so so so hot and spicy. I am WARNING ya...spicy...try it if you dare. Sue L, I think this is right down your alley. :) From the Cookbook by Violet Oon, "A Singapore Family Cookbook"

Provided by KitchenManiac

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 24

1/2 chicken, chopped
200 g pork spareribs, cut into thumb lengths
4 vienna sausages or 4 breakfast sausage, cut into thumb lengths
2 medium carrots, cut into finger length
2 large white onions, cut into wedges
1/4 cabbage, cut into large pieces
1/4 pineapple, cut into 1/2 cm widths
4 ripe tomatoes, cut into wedges
6 fresh green chilies, spilt them halfway down the middle,but leave them whole,discarding the stalks
6 fresh red chilies, hot spilt them halfway down the middle,but leave them whole,discarding the stalks
6 potatoes, cut into chunks
10 dried chilies, soaked to soften,then cut
10 fresh chili peppers, cut into pieces
3 large onions, cut into pieces
50 g ginger
1 inch fresh turmeric
1 1/2 teaspoons mustard seeds
5 tablespoons canola oil
5 tablespoons white vinegar
5 tablespoons tomato ketchup
2 teaspoons English mustard (optional)
2 teaspoons salt
2 teaspoons dark soya sauce
3 cups water

Steps:

  • -----SPICEMIXTURE-----.
  • Pound or grind all the ingredients together, EXCEPT the oil till you get a fine paste.
  • Set aside.
  • Heat the oil for the Spice Mixture in a frying pan and stir-fry the pounded ingredients for 5 minutes or till it is fragrant and oil exudes.
  • Add onion wedges and stir-fry for another 2 minutes.
  • Add chicken and spare ribs and stir-fry for 2 miutes.
  • Add seasoning and bring to boil.
  • Turn heat down and leave mixture to simmer, covered for 30 minutes.
  • add sausages, carrot, chillies and potatoes; stir well and simmer for 15 minutes.
  • Place rest of vegetables on top and leave mixture to simmer, covered for 15 minutes.
  • Remove cover, stir in the vegetables and cook for another 5 minutes.
  • Dish out into a nice serving bowl.
  • NOTE: Curry Devil always taste better after at least a few hours.
  • It allows the flavours to soak in.
  • It is even better the next day.
  • To cool the curry, leave it uncovered till required, then re-heat.

DEVIL'S CURRY



Devil's Curry image

This curry is devilishly hot, with a slight sweet and sour flavor. This dish also tastes best when made the day before. It's a great curry if served immediately, but the flavor really deepens after 24 hours in the fridge. Prep time includes marinating time and time spent soaking the dried chili peppers.

Provided by rpgaymer

Categories     Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 19

1 1/2 lbs chicken breasts, cut into chunks
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons sugar
6 dried chilies, seeded, sliced, and soaked in hot water until soft (about 30 minutes)
2 habanero peppers, seeded and chopped
5 shallots, chopped
6 garlic cloves, chopped
2 tablespoons ginger, chopped
4 macadamia nuts
1 1/2 teaspoons ground turmeric
2 tablespoons olive oil
2 cups water
2 potatoes, cut into bitesize chunks
1 1/2 teaspoons palm sugar
2 tablespoons vinegar
2 zucchini, halved lengthwise, seeded, and cut into chunks
1/2 napa cabbage, cut into bitesize squares
1 teaspoon ground mustard

Steps:

  • In a large bowl, mix together the chicken, soy sauce, rice vinegar, and sugar. Leave to marinate for at least 30 minutes.
  • In a food processor, combine the dried chili peppers, habaneros, shallots, garlic, ginger, macadamia nuts, & turmeric. Pulse until you have a spice paste.
  • Heat the oil in a heavy pan over high heat. Add the spice paste and fry until fragrant, about 2 minutes.
  • Toss in the chicken AND the marinade, and stir until the chicken begins to brown. Keep cooking and stirring for 3 minutes, then pour in the water.
  • Bring to a boil and add the potatoes, vinegar, and palm sugar. Reduce the heat, cover, and simmer for 15 minute, or until the potatoes are tender.
  • Add the zucchini and cook for 2 more minutes, then stir in the cabbage and ground mustard. Once the cabbage has wilted a bit, the curry is done.

DEVIL'S PORK CURRY



Devil's Pork Curry image

Make and share this Devil's Pork Curry recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

750 g diced pork
1 tablespoon white vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 medium red onions, sliced
1 tablespoon chopped fresh ginger
2 garlic cloves, crushed
12 curry leaves (dried or fresh, optional if unavailable)
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1 teaspoon fenugreek seeds
4 small red chilies, finely chopped
1/2 teaspoon turmeric powder
1 tablespoon chopped fresh lemongrass (or zest of 1 lemon)
1 teaspoon tamarind paste (or 1 tablespoon lemon juice)
2 teaspoons fish sauce
1 cup beef stock
1/2 cup macadamia nuts, finely chopped

Steps:

  • Combine pork, vinegar and soy sauce in a bowl, mix well and all to stand for 20 minutes.
  • Drain, reserving liquid.
  • Heat the oil in a large pan, stir in onions, garlic, curry leaves, sugar, cinnamon,fenugreek seeds, chillies, turmeric and lemon grass.
  • Stir over medium heat for 5 minutes or until onions are soft.
  • Add pork to onion mixture , stir over high heat until pork is browned.
  • Transfer mix to medium saucepan, stir in combined tamarind concentrate, fish sauce, stock, reserved liquid and nuts.
  • Stir over high heat until mixture boils, reduce heat and simmer, covered for 15 minutes.
  • Remove lid and simmer for a further 30 minutes or until almost all the liquid has evaporated.

Nutrition Facts : Calories 642, Fat 38.1, SaturatedFat 9.4, Cholesterol 161.2, Sodium 1048.2, Carbohydrate 15.2, Fiber 3.4, Sugar 6.8, Protein 59.6

DEVIL'S CURRY RECIPE BY TASTY



Devil's Curry Recipe by Tasty image

Here's what you need: chicken thighs, pork belly, large potatoes, cabbage, chili powder, white vinegar, 5 spice powder, salt, sugar, water, dried chillies, large red onions, garlic, candlenuts, lemongrass, blue ginger, mustard seed, oil

Provided by Ashton Pereira

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

4 lb chicken thighs, chopped into single-serving pieces
1 ½ lb pork belly, sliced 3/4 in (6 mm) in
4 large potatoes, cut in eighths
1 head cabbage, quartered & cut 2 (5 cm) inches
chili powder
white vinegar
1 tablespoon 5 spice powder
3 tablespoons salt
sugar
water
50 stalks dried chillies
4 large red onions
5 bulbs garlic
8 candlenuts
3 stalks lemongrass
2 inch blue ginger
2 teaspoons mustard seed
oil

Steps:

  • Blend the dried chilli, red onions, garlic, candlenuts, lemongrass, blue ginger, and mustard seeds with some oil to form a paste. Then, in a separate bowl, dry rub the pork with 5-spice powder and salt.
  • In a large frying pan on high heat, add 1 tbsp of oil. Once heated, sear the pork and cook halfway, then remove, learning the grease in the pan. Then, reduce heat to medium and toss in 2 tbsp whole mustard seeds. Toast for a minute, then gently add in spice paste from step and stiry fry for 15 minutes until oil appears around the sides.
  • Add chicken to the pan, coat thoroughly for a minute, then add the pre-fried pork belly and mix well. Then, add water, submerging the meat completely.
  • Add chilli powder, stir, and bring mixture to a boil, simmering for 15 minutes. Then, add potatoes, stir, and simmer for an additional 30 minutes.
  • Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
  • Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.

Nutrition Facts : Calories 1381 calories, Carbohydrate 131 grams, Fat 64 grams, Fiber 44 grams, Protein 85 grams, Sugar 63 grams

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