Go Back
–+ servings

Devil Curry

4.72 from 14 reviews
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Yield: 10 servings
Print Recipe Pin Recipe
Devil curry is a spicy, savoury Eurasian Portuguese meat curry flavoured with a red chilli and ground mustard paste and vinegar. Traditionally served at festive occasions like Christmas, this curry dish is now popularly enjoyed as a delicious meal any time of year.

Ingredients

  • 1 whole chicken, 1 to 1.2 kg, chopped into bite-sized chunks
  • 2 tbsp black soy sauce
  • 4 tbsp blended spice paste, see below
  • ½ cup cooking oil
  • 2 tsp black or brown mustard seeds
  • 3 - 4 cups water
  • 3 lemon grass stems, bottom 1/3 section, bruised
  • 2 yellow onions, peeled, quartered
  • 1 ½ - 2 tsp salt, or to taste
  • 3 potatoes, peeled, quartered

For the spice paste:

  • 16 - 20 dried chillies, cut into 2-cm (1-inch) lengths, soaked in warm water for 20 - 30 mins to soften
  • 4 large red chillies, roughly chopped
  • 120 g shallots, peeled, roughly chopped
  • 2 tbsp chopped garlic
  • 2 tbsp chopped ginger
  • 1 tbsp chopped galangal
  • ½ tsp ground turmeric, (optional)
  • 3 candlenuts or macadamia nuts, crushed

For the vinegar mixture:

  • 4 tbsp vinegar
  • 2 tsp sugar, or to taste
  • 1 tsp English mustard powder

Instructions
 

  • In a food processor or blender, process the spice paste ingredients to a fine paste. Add a little oil to grease the blades, if necessary.
  • Put 4 tbsp of the blended spice paste and the dark soy sauce in a large bowl, and stir to mix well. Add the chicken pieces and stir enough times to coat well with the mixture.
  • In a wok or skillet, heat up 1/4 cup oil over high heat. When very hot, add the marinated chicken and stir-fry until the meat changes colour all over, about 3 to 4 minutes. Remove the chicken pieces and set aside.
  • Add the remaining 1/4 cup oil and reduce the heat. Add the mustard seeds and fry until you hear the seeds popping.
  • Add the remaining spice paste, and fry over low-medium heat until fragrant, about 10 to 15 minutes. Add onions and stir-fry with the spice paste for 1 to 2 minutes.
  • Add water, lemon grass and salt. Allow to simmer for 2 to 3 minutes, scraping any spice paste from the bottom of the wok or skillet. Add the chicken and more water, if needed, to just cover the chicken. Cover and simmer, stirring occasionally, for 10 to 15 minutes.
  • Add the potatoes. Stir occasionally to cook the potatoes evenly, about 20 minutes, or until softened. Let simmer until the chicken is tender as well.
  • Stir in the vinegar mixture and let simmer for 1 minute.
  • Do a final taste test, and flavour with more salt and sugar, if desired. Dish out onto serving plate and serve hot.

Nutrition Information:

Serving: 1serving, Calories: 443kcal, Carbohydrates: 33g, Protein: 22g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 20g, Cholesterol: 53mg, Sodium: 963mg, Fiber: 4g, Sugar: 9g
Cuisine: Eurasian
Author: Celia Lim
Did you make this recipe? Be sure to leave a rating and a review in the section below, and tag @foodelicacy on Instagram and hashtag it #foodelicacy so I can see!