Devil Curry (Curry Debal)

6 tablespoons vegetable oil

1 tablespoon Dijon mustard (or wholegrain mustard)

1 tablespoon tomato purée

150g bacon lardons (or sliced pork belly or streaky bacon)

600g bone-in chicken thighs and drumsticks

500ml water (approximately)

200g chipolata sausages

½ onion, cut into chunky wedges

300g baby new potatoes, halved

1 tomato, cut into wedges

2–3 jalapeños, left whole

6–8 green bird's eye chillies, left whole

The Rempah (Spice Paste)

12 shallots, roughly chopped

½ onion, roughly chopped

20 dried red chillies, soaked in hot water (reserve the soaking liquid)

6 garlic cloves

30g fresh ginger, roughly chopped

The Seasoning

1 tablespoon light soy sauce

½ teaspoon ground white pepper

2 tablespoons palm sugar (or light brown sugar)

To Finish

1–2 tablespoons white wine vinegar (to taste)

Extra light soy sauce, if needed

Red chillies or fresh coriander, for garnish (optional)

PREPARATION

1. Blend the shallots, onion, soaked dried chillies, garlic and ginger into a smooth paste, adding a little of the reserved chilli soaking liquid if necessary to help it blend. Heat the vegetable oil in a wok or large casserole over a medium heat, then fry the spice paste for 3–5 minutes, stirring frequently until it darkens, becomes fragrant and the oil begins to separate. Stir in the Dijon mustard and tomato purée, cooking for another 30 seconds.

2. Add the bacon lardons and cook for 2–3 minutes.

3. Add the chicken pieces and stir until thoroughly coated in the spice paste.

4. Season with the light soy sauce, white pepper and palm sugar.

5. Pour in enough water to just cover the chicken.

COOKING

6. Bring to a gentle simmer and cook uncovered for 20 minutes.

7. Add the chipolata sausages, onion wedges, baby potatoes, tomato wedges, whole jalapeños and green bird's eye chillies.

8. Stir well, adding a little more water if the curry looks too thick.

9. Cover and simmer for another 15 minutes, or until the potatoes are tender and the sausages are cooked through.

10. Stir in 1 tablespoon of white wine vinegar, then taste and adjust with more vinegar, soy sauce or palm sugar if needed.

11. Simmer for a final 2–3 minutes.

12. Garnish with sliced red chillies or fresh coriander and serve with steamed rice or crusty bread.

School of Wok Tips

 Fry the rempah until it becomes noticeably darker and aromatic—this develops the deep flavour that defines the curry.

 Keeping the chilli seeds creates the traditional intense heat. Remove some or all of the seeds if you prefer a milder version.

 Devil Curry is traditionally made on Boxing Day using leftover roast meats, sausages and potatoes from Christmas dinner, making it an excellent leftovers recipe.

 The finishing splash of vinegar is essential—it provides the signature sharp acidity that distinguishes Devil Curry from other Southeast Asian curries.

FAQs

Why is it called Devil Curry?

Its name comes from its intense chilli heat, although the dish is equally famous for its tangy, savoury flavour rather than just its spiciness.

Why are mustard and vinegar used in a curry?

These ingredients reflect the Portuguese influence on Eurasian cuisine, giving Devil Curry its distinctive sharpness and setting it apart from traditional Indian or Malay curries.

Can I make it with leftovers?

Yes. Devil Curry was traditionally created to use up leftover roast meats from Christmas Day. Roast chicken, turkey, pork, sausages and potatoes all work beautifully in this dish.