Curries and Sambal
Authentic Devil's Curry Recipe (Curry Debal)
A fiery and tangy Eurasian classic, Devil's Curry (Curry Debal) is a festive staple in Singaporean homes. This potent stew combines succulent chicken and smoked sausages with a pungent ginger-based rempah and a signature vinegar tang for an unforgettable kick.
- Prep
- 30 min
- Cook
- 45 min
- Serves
- 6
- Level
- Medium
- Per serving
- 485 kcal
Method
Prepare the rempah by blending the shallots, fresh red chilies, soaked dried chilies, ginger, and galangal into a smooth paste. Add a little oil to help the blending process.
Heat half a cup of oil in a heavy-bottomed pot. Fry the blended rempah and the mustard seeds on medium heat until the oil separates (pecah minyak) and the paste turns a deep, dark red.
Add the chicken pieces to the pot and stir well to coat them in the rempah. Fry for about 5 minutes until the chicken is lightly browned.
Pour in the water, light soy sauce, and add the potatoes. Bring the mixture to a boil, then lower the heat and let it simmer for 20 minutes.
Add the cocktail sausages and continue to simmer for another 10 to 15 minutes or until the potatoes are tender and the gravy has thickened to your preference.
Stir in the white rice vinegar and adjust with salt or sugar to taste. The final dish should be spicy, savory, and noticeably tangy.
Serve hot with crusty baguette or steamed white rice.
Notes
This curry tastes significantly better the next day after the flavors have melded together.
Don't skimp on the ginger; it is the soul of a true Curry Debal rempah.
Traditional recipes often include leftover roast pork or cabbage for extra texture.
If you want it extra spicy, leave the chili seeds in when blending the rempah.
