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When I was living in Kuala Lumpur, I had always taken it for granted that if I wanted to have a really nice curry, I could just go out on a whim to a roadside stall or a restaurant and I would be able to have any kind of curry on the spot. Oftentimes, too many choices, making a decision on which one to choose difficult.

I love spicy food and I can say that Debal Curry or Devil Curry 🙂 is one of the most spicy food I have ever had. I had an urge for something spicy, so..

Recipe from Malaysian by Betty Saw

Serves 6

Ingredients:

  • 1.5kg chicken, cut into bite-size pieces  (I used drummets)
  • 2 tsp salt
  • 4 tbsp cooking or vegetable oil
  • 1 tbsp mustard seeds, lightly crushed
  • 375 ml water
  • 6 shallots, peeled and sliced
  • 3 cloves garlic, peeled and sliced
  • 3 red chillies, sliced

Ingredients to be combined:

  • 1.5 tbsp rice vinegar
  • 1 dsp dark soy sauce
  • 2 tsp mustard seeds

Ingredients to be ground to paste:

  • 30 dried chillies, soaked in warm water to soften, halved
  • 5 red chillies, chopped
  • 5cm knob ginger, peeled
  • 15 shallots, peeled, halved
  • 3 cloves garlic, peeled
  • 8 candlenuts
  • 1 tbsp coriander seeds
  • 1 tsp ground turmeric

Preparation:

  1. Season chicken with 1 tsp salt and set aside.
  2. Heat oil in a wok and lightly brown sliced shallot, garlic and chillies.
  3. Add ground ingredients and fry for 5 mins, then add mustard seed and fry till fragrant.
  4. Add chicken and fry for a few mins, then add water. Bring to the boil, then lower heat, cover and simmer for 15 mins, stirring occasionally, or till chicken is tender.
  5. Add combined ingredients and remaining salt. Stir well and remove from heat.
  6. Serve with rice or roti or pasta.

We had 2 dinner servings for 2 persons during the week. Once with rice and another with penne pasta – the sauce or gravy’s great with pasta, i must say.. it was delish, albeit spicy.. 🙂



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