Devil Curry

Devil Curry

6
VINCE JONES 0

"This is a relatively hot curry which is usually served during Christmas and other special occasions by the Cristao (pronounced Cristang) community in Malacca, Malaysia. They are descendants of the Portuguese invaders who married locals during their reign in Malaysia. This recipe uses candlenuts and galangal; candlenuts are hard tropical nuts used in Southeast Asian cooking and available in Indian or Asian markets. Galangal is a rhizome similar to ginger with a hot, ginger-peppery flavor, used primarily as a seasoning. It is also available in Asian markets."

Ingredients

{{adjustedServings}} servings 464 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  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.
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Reviews

6
  1. 8 Ratings

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IT'S THE BEST SINCE SLICED BREAD!

Finding the ingredients was reasonably easy. Galangal sounded important. I was determined to find it. A local Chinese supermarket offered both chopped preserved in a jar and fresh ones. I opted ...

Used cashews instead of candlenuts and red chili paste instead of chilies and shrimp paste.