Devil Curry, also known as "Debel Curry," has Portuguese origins and is widely enjoyed in Sri Lankan, Goan, and among the Malaysian Eurasian community. This rich, fiery red curry is crafted using a blend of spices, vinegar, and soy sauce. The choice of meat can vary, with options like beef, prawns, or chicken. Over time, I have created numerous variations of Devil Curry (EASY DRUMSTICK EGG CURRY), experimenting with different ingredients and combinations, including mutton, with and without potatoes.
This Malaysian Devil Curry is a bold, spicy dish with a touch of saltiness and tanginess, infused with the fragrant aromas of lemongrass and turmeric leaves. Tender, soft chicken and potatoes complement this beloved, bold curry.
Ingredients
1 chicken – cut to bite sizes
2 medium size red onion - sliced
1 tbsp ginger paste
1/2 tbsp garlic paste
2 tbsp dried red chilli paste
2 tomatoes – sliced
2 lemongrass -crushed
4 red chillies – slit in the center, but
keep it intact
4 potatoes – sliced
1 tbsp coriander powder
½ tbsp turmeric powder
½ tbsp crushed black pepper
Water as needed
½ tbsp crushed black mustard seeds
1 ½ tbsp sweet soy sauce
1 ½ tbsp vinegar
Salt to taste
2 turmeric leaves – sliced
¼ cup oil
Salt to taste
Method
Heat oil and add chilli paste.
Fry till oil separates.
Add tomatoes, lemongrass and red chillies.
Stir and cook till all merge together.
Add chicken, potatoes, coriander powder, turmeric powder, crushed pepper and enough water for a curry/gravy.
When chicken and potatoes are tender, add crushed mustard seeds, sweet soy sauce, vinegar and salt
Stir all in and
off
the heat.
Combine in turmeric leaves.
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