Devil Curry Recipe

Name: Devil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/4 pounds skinless, boneless chicken breast meat - cut into bite-size pieces; 2 1/4 pounds potatoes; salt to taste; 1 tablespoon distilled white vinegar

Servings: persons

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 1/4 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
2 1/4 pounds potatoes
salt to taste
1 tablespoon distilled white vinegar

1
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.
2
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.
3
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.

1025

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 tablespoons water, or as needed, 6 red onions, chopped, 25 chile peppers, sun-dried, and more.

Yes, Devil Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Devil Curry

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