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Devil’s Curry

Devil’s Curry

The ultimate comfort food, Devil’s Curry is a spicy, rich, and aromatic dish that brings warmth to any winter evening. Packed with tender chicken and flavorful spices, it’s an easy weeknight dinner that will have everyone craving more!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 20-30 20-30 dried red chilies seeded and soaked in water for 20-30 minutes
  • 8 8 small shallots coarsely chopped
  • 5 5 cloves garlic coarsely chopped
  • 3 3 stalks lemongrass white part only, thinly sliced
  • 1 1 tablespoon ginger minced
  • 1 1 tablespoon galangal minced
  • 1/4 1/4 teaspoon ground turmeric
  • 1/4 1/4 cup cooking oil
  • 1-2 1-2 tablespoons water
  • 1 1 tablespoon mustard seeds
  • 3 3 lbs (1.35 kg) chicken cut into pieces
  • 1 1 lb (750 g) potatoes peeled and cut into pieces
  • 1 1 cup water
  • Salt and sugar to taste
  • 2 2 tablespoons distilled white vinegar
  • Cilantro for garnishing, optional

Equipment

  • Large Pot
  • Saucepan
  • Oven
  • Blender
  • Skillet
  • Peeler
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. In a blender, combine all the ingredients for the spice paste: the soaked chilies, shallots, garlic, lemongrass, ginger, galangal, turmeric, and a bit of water. Blend until you achieve a smooth paste. This spice paste is the heart of your Devil’s Curry.
  2. In a Dutch oven or heavy pot, heat the cooking oil over medium heat. Once the oil is shimmering, add the mustard seeds. Cook them until they start to pop, releasing their fragrant aroma.
  3. Carefully add the spice paste to the hot oil and stir well. Fry this mixture for about 10 minutes, or until it becomes aromatic and the oil begins to separate from the paste. This is where the magic happens!
  4. Add the chicken pieces to the pot, stirring to coat them in the spice paste. Let it cook for about 8 to 10 minutes, allowing the chicken to absorb those wonderful flavors.
  5. Next, stir in the potatoes and mix them thoroughly with the chicken and spices. This step helps to meld all the flavors together.
  6. Pour in the water, ensuring it barely covers the meat and potatoes. This will create your rich curry sauce. Season with salt and sugar to taste, mixing well.
  7. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot with a lid and let it simmer for about 20 to 30 minutes, or until the potatoes are tender.
  8. Once the potatoes are soft, taste and adjust the seasoning as needed. Add the vinegar or tamarind juice and stir to combine, enhancing the curry's tangy goodness.
  9. Turn off the heat and let your Devil’s Curry sit for a few minutes. This allows the flavors to deepen. Serve it hot, garnished with cilantro if desired, alongside steaming rice.

Notes

Trust me, blending your own spice paste is so worth it. A freshly made paste just gives the curry a whole new depth of flavor. I really recommend using bone-in chicken pieces, like thighs, drumsticks, or even a whole chicken cut up. The bones help release so much flavor, and the meat stays nice and tender while it cooks. For the best texture, I always go for starchy potatoes like Russet or Yukon Gold. They break down a little while cooking and absorb all the curry’s flavor, making the dish so comforting and hearty. Mustard seeds are key. I know they seem like a small thing, but they really make the curry pop. When they’re heated in the oil, they add this aromatic tang that makes the dish taste so much better.