Devils Curry Recipe

Name: Devils Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 whole Fresh Red Chili Peppers; 10 whole Dried Red Chili Peppers, Deseeded And Soaked In Warm Water Until Needed (or Approximately 6-7 Tablespoons Hot Chili Powder); 5 whole Candlenuts (or Cashews); 15 whole Red Shallots Or Rose Onions, Skinned; 6 cloves Garlic, Skinned; 5 Tablespoons Water, Only If Using Ground Spices Instead Of Fresh (below); 1 piece Turmeric, About 2cm, Skinned (or 1 Tablespoon Ground Turmeric); 1 piece Ginger, About 2cm, Skinned (or 1 Tbsp Ground Ginger); 4 Tablespoons Oil/butter; 2 teaspoons Mustard Seeds; 2 whole Large Yellow Onions, Skinned & Quartered; 4 whole Waxy Potatoes, Skinned & Quartered; 2 teaspoons Dark Soy Sauce; 1 whole Chicken, Cut Into Pieces; Salt, Pepper And Sugar To Taste; 1 dash Lime Or Lemon Juice

Servings: persons

10 whole Fresh Red Chili Peppers
10 whole Dried Red Chili Peppers, Deseeded And Soaked In Warm Water Until Needed (or Approximately 6-7 Tablespoons Hot Chili Powder)
5 whole Candlenuts (or Cashews)
15 whole Red Shallots Or Rose Onions, Skinned
6 cloves Garlic, Skinned
5 Tablespoons Water, Only If Using Ground Spices Instead Of Fresh (below)
1 piece Turmeric, About 2cm, Skinned (or 1 Tablespoon Ground Turmeric)
1 piece Ginger, About 2cm, Skinned (or 1 Tbsp Ground Ginger)
4 Tablespoons Oil/butter
2 teaspoons Mustard Seeds
2 whole Large Yellow Onions, Skinned & Quartered
4 whole Waxy Potatoes, Skinned & Quartered
2 teaspoons Dark Soy Sauce
1 whole Chicken, Cut Into Pieces
Salt, Pepper And Sugar To Taste
1 dash Lime Or Lemon Juice

1
1) Grind the first 8 ingredients in a food processor until it turns into a thick, orange-hued paste and set aside.
2
Just remember when handling peppers, USE GLOVES.
3
I learned that the hard way.
4
2) Heat up the oil (or butter) in a large wok or deep steel pan, over medium-high heat.
5
3) Throw in the mustard seeds and cover immediately.
6
Leave them to heat up until they start popping, much like how popcorn pops.
7
4) Pour in the spice paste and stirfry over medium heat until it becomes fragrant, about 2 minutes.
8
5) Add the onions and potatoes and let them bubble in there for about 2-3 minutes.
9
6) Add in the chicken and and soy sauce, giving it a good stir while pouring a few tablespoons of water (or milk) in to enable the chicken to stew and cook.
10
7) Turn the heat down so the ingredients simmer.
11
Leave it to cook, covered, for about 30 minutes.
12
8 ) Season with salt, sugar and lime/lemon juice to taste and let the sauce evaporate until it becomes thick and serve!
13
* I added lady fingers/okra because thats my hubbys favorite veggie.
14
You can add sliced eggplant as well or any sturdy vegetable, about 10 minutes before turning off the gas.
15
** This curry is really spicy.
16
You can decrease the number of dried chilis as they are the true fiery ones in this recipe.
17
The curry is supposed to be slightly sweet, salty and sour... all in one.

659

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 10 whole Fresh Red Chili Peppers, 10 whole Dried Red Chili Peppers, Deseeded And Soaked In Warm Water Until Needed (or Approximately 6-7 Tablespoons Hot Chili Powder), 5 whole Candlenuts (or Cashews), 15 whole Red Shallots Or Rose Onions, Skinned, and more.

Yes, Devils Curry falls under the Soups & Stews 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.

That's it — enjoy your meal!

Devils Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions