DEVIL'S CURRY
Devil's Curry is a Malaysian dish of chicken curry with vinegar. It's a special-occasion dish made popular by the Portuguese Eurasian in Malaysia.
Provided by Rasa Malaysia
Categories Main Course
Time 1h45m
Number Of Ingredients 17
Steps:
- In a blender, transfer all the ingredients for the Spice Paste and puree until smooth. Set aside.
- In a Dutch oven or a heavy pot, heat up the oil on medium heat When the oil is heated, add the mustard seeds and cook until you can hear the popping sound from the mustard seeds.
- Add the Spice Paste into the oil and fry until aromatic, about 10 minutes or until the oil separates and floats to the top.
- Add the chicken, stir to coat with the spice paste. Let cook for about 8-10 minutes, add in the potatoes. Stir to combine well.
- Pour in the water. The water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and simmer for about 20-30 minutes or until the potatoes are soft.
- Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice (refer to Notes). Stir to mix well.
- Turn off the heat and serve the Devil's Curry with cilantro as the garnishing, if using. Serve hot with steamed rice.
Nutrition Facts : Calories 336 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 53 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 138 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 44 grams unsaturated fat
CURRY DEVIL (AKA KARI DEBAL, A EURASIAN CHRISTMAS RECIPE)
Easy to follow Curry Devil recipe, a Eurasian Christmas tradition, it's also known as Kari Debal or Devil Curry.
Provided by Azlin Bloor
Categories Main Course with Rice
Time 1h20m
Number Of Ingredients 19
Steps:
- Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
- Put the kettle on and using a pair of scissors, cut up the dried chillies (to be ground) straight into a bowl.
- Pour the boiling water and cover. Soak for 15 minutes.
- Quarter all the onions in the recipe, including the ones to be ground.Place the medium quartered onions into a chopper.Set aside the quarters from the large for right at the end.
- Cut up the fresh chillies into 3 pieces for easier grinding and add to the chopper
- Peel the garlic and ginger. Halve the ginger and place in the chopper.
- When the dried chillies have had 15 minutes of soaking, drain them and place in the chopper. Grind everything to a fairly fine paste, scrapping down the sides of the chopper once or twice. Don't worry too much if you have a few non fine chilli pieces.
- Heat the oil in a large saucepan and sauté ground ingredients for 2 minutes on medium heat.
- Add the chicken and coat well.
- Add the pepper, tomato paste, mustard, salt, sugar and water and let everything come to boil.
- Turn the heat down to low, and simmer, covered, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
- Add the sausages, quartered onions and whole green chillies and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
- Check the seasoning, add more salt if necessary.
- Gently stir in the 3rd tablespoon of vinegar and turn off the heat. Let the curry rest for 5 minutes before serving.
Nutrition Facts : Calories 403 kcal, Carbohydrate 11 g, Protein 26 g, Fat 28 g, SaturatedFat 9 g, Sodium 956 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, Cholesterol 105 mg, UnsaturatedFat 17 g, ServingSize 1 serving
DEVIL'S CURRY RECIPE BY TASTY
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
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
DEVIL'S CURRY
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
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.
JAPANESE CURRY RECIPE BY TASTY
Here's what you need: kobe beef, garlic, soy sauce, ginger, black pepper, whole carrot, green onion, red potatoes, Golden Curry mix, olive oil, all purpose flour
Provided by Mercy Fae
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- Create the marinade by combining the minced garlic, soy sauce, ginger, and black pepper.
- Mix well, and pour into a bag with the meat slices. Set in the fridge for 30 minutes.
- Cut the vegetables, and set aside in the fridge.
- Once the marinade is complete, add olive oil to the pan and cook the beef until there is no more red to be seen.
- Add the vegetables and stir well.
- Add curry mix and heat on high for 5 minutes.
- Let simmer for 3 minutes, then serve. Add flour for extra thickness if desired.
Nutrition Facts : Calories 169 calories, Carbohydrate 32 grams, Fat 3 grams, Fiber 2 grams, Protein 5 grams, Sugar 1 gram
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DEVIL CURRY - A TASTE OF EURASIAN DELIGHTS | FOODELICACY
From foodelicacy.com
4.7/5 (14)Total Time 1 hr 30 minsCuisine EurasianCalories 443 per serving
- 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.
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