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Eurasian Devil Curry

Prep: 10 mins

Cook: 1 hour

Tangy and savoury with a rich sauce, this fiery Eurasian curry will blow your mind!

For spice paste:

  • 20 dried red chillies, deseeded and soaked

  • ½ onion, chopped

  • 5 Thai shallots, chopped

  • 3 garlic cloves, chopped

  • 30g ginger, chopped

For the curry:

  • 500g chicken pieces (bone-in thighs and drumsticks)

  • 1tsp ground white pepper

  • 1tbsp light soy sauce

  • 100ml vegetable oil

  • 1tbsp Dijon mustard

  • 1tbsp tomato puree

  • 100g streaky bacon sliced into matchsticks

  • 6 pork chipolatas

  • 250g baby new potatoes, halved

  • ½ onion, cut into chunks

  • 2 green jalapeno peppers

  • 3 green Bird’s eye chillies

  • 1 tomato, cored and cut into wedges

  • 1 - 2 tbsp white wine vinegar, to taste

  • Palm Sugar, to taste

  • Salt and pepper, to taste

  • 4 red Bird’s eye chillies, to garnish

  • Coriander, to garnish

  • ½ glass water

  • Blitz the ingredients for the spice paste in a food processor or pound using mortar and pestle.

Cooking

  • Heat the wok or a deep saucepan over medium heat and fry the spice paste for 5min. Add the mustard and tomato puree and fry for 30 seconds, then add the chicken and bacon lardons. Mix well to coat, add light soy sauce, white pepper and gula melaka to taste. Add some water to cover and let simmer for 20 minutes.

  • Add the chipolatas, tomato wedges, potatoes, onion chunks, jalapeno peppers and green chillies to the curry. Top with more water if needed, and simmer for 15 minutes with lid until the chipolatas and chicken are cooked through. Add vinegar, taste and season accordingly.

  • Serve with warm rice.

How To Make Eurasian Devil Curry

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


For spice paste:

  • 20 dried red chillies, deseeded and soaked

  • ½ onion, chopped

  • 5 Thai shallots, chopped

  • 3 garlic cloves, chopped

  • 30g ginger, chopped

For the curry:

  • 500g chicken pieces (bone-in thighs and drumsticks)

  • 1tsp ground white pepper

  • 1tbsp light soy sauce

  • 100ml vegetable oil

  • 1tbsp Dijon mustard

  • 1tbsp tomato puree

  • 100g streaky bacon sliced into matchsticks

  • 6 pork chipolatas

  • 250g baby new potatoes, halved

  • ½ onion, cut into chunks

  • 2 green jalapeno peppers

  • 3 green Bird’s eye chillies

  • 1 tomato, cored and cut into wedges

  • 1 - 2 tbsp white wine vinegar, to taste

  • Palm Sugar, to taste

  • Salt and pepper, to taste

  • 4 red Bird’s eye chillies, to garnish

  • Coriander, to garnish

  • ½ glass water


  • Blitz the ingredients for the spice paste in a food processor or pound using mortar and pestle.

Cooking

  • Heat the wok or a deep saucepan over medium heat and fry the spice paste for 5min. Add the mustard and tomato puree and fry for 30 seconds, then add the chicken and bacon lardons. Mix well to coat, add light soy sauce, white pepper and gula melaka to taste. Add some water to cover and let simmer for 20 minutes.

  • Add the chipolatas, tomato wedges, potatoes, onion chunks, jalapeno peppers and green chillies to the curry. Top with more water if needed, and simmer for 15 minutes with lid until the chipolatas and chicken are cooked through. Add vinegar, taste and season accordingly.

  • Serve with warm rice.

How To Make Eurasian Devil Curry

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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