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Home / Holiday / Christmas / Kari Debal (Devil Curry)

Kari Debal (Devil Curry)

By: 👩‍🦳 Linda · Published: 🖨 January 16, 2013 · Updated: 💻December 5, 2021 · 🗨 14 Comments

Recipe ▼

Kari Debal (Devil Curry) is a Portuguese Eurasian fiery chicken dish usually served during Christmas in Malaysia and Singapore.

Fiery and delicious Kari Debal (Devil Curry)

Kari Debal or Devil Curry is the specialty of the Kristang people, the Portuguese Eurasian community in Malaysia and Singapore dating back to the Portuguese conquest of Malacca in 1511. There are all kinds of theories about the interesting name of this curry and most assumed that it has to do with its very spiciness. That notion is further reinforced by the fiery coloration of the curry coming from the grounded red chilies in the gravy.

Kari Debal (Devil Curry) – a Christmas Mainstay for the Kristang Community

Devil Curry is a mainstay of Christmas. As far as I can tell, it is usually cooked with chicken and potatoes. My dear friend, Denise of Singapore Shiok! who is Kristang shared an interesting insight into family traditions around this dish. Apparently in the old days, this curry was commonly prepared the day after Christmas with leftover meats from the holiday feast. As such, it may defer slightly in composition from family to family. Since it is greatly anticipated by everyone, the modern day practice is to cook it for the Christmas feast itself. Leftovers are simulated by marinating and precooking the meats before adding it to the curry.

A tiny bit of habanero pepper adds to the spiciness of this Kari Debal (Devil Curry).

Meeting Up with Fellow Bloggers

Fortunately for me, I did not have to wait until Christmas to taste this dish. During my visit back to Malaysia to see my parents last summer, I stopped by Singapore on my homeward journey. Denise had graciously invited me and another blogger friend, Shirley to her house for dinner. I spent a delightful and delicious day with both of them. Two of the dishes Denise made for dinner was this delicious Curry Devil and the renown Sugee Cake, both of which I have not eaten since my childhood. What a treat for me! Denise did kindly reduce the spiciness level for my sake. 🙂

I was anxious to cook this curry for the family when I got home. Since then, I have made it several times since as we thoroughly enjoy it. I did reduce the amount of spices used and substituted the bird’s eye chili with just one habanero pepper. I will tell you that my rendition is still pretty spicy but it is so shiok! Many thanks, Denise for this wonderful recipe!

The recipe below was adapted from Singapore Shiok!.

Similar Products Used in Making This Kari Debal (Devil Curry)

This post contains affiliate links. Please read my disclosure policy here.

KitchenAid 9-Cup Food Processor
Le Creuset Signature Enameled Cast-Iron 4-1/2-Quart Round French (Dutch) Oven, Cherry Red
Pyrex Prepware 1-Cup Measuring Cup
Cuisipro Stainless Steel Measuring Cup and Spoon Set

Fiery and delicious Kari Debal (Devil Curry)
5 from 2 votes

Kari Debal (Devil Curry)

KariDebal (Devil Curry) is a Portuguese Eurasian fiery chicken dish usually served during Christmas in Malaysia and Singapore.
Author : Linda Ooi
Course : Main Course
Cuisine : Malaysian, Singaporean
Keyword : devil curry, kari debal
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 25 minutes mins
Total Time 1 hour hr 40 minutes mins
Servings : 10
Calories : 668kcal

Ingredients
  

  • 4 lbs chicken thighs (fat trimmed) (1.8kg)
  • 1/3 cup vegetable oil (80ml)
  • 1 onion (peeled and thinly sliced)
  • 1 inch ginger (peeled and julienned)
  • 5 medium potatoes (peeled and cut into bite size pieces)
  • 1 tsp Colman’s mustard powder
  • 1 tsp red pepper flakes
  • 1 packet chicken or beef smokies (cocktail sausages) (14 oz/396g)
  • 2 cups water (480ml)
  • ½ tsp sugar
  • 2 tsp salt
  • 2 tbsp white vinegar

Spice Paste

  • 10 red jalapeno chilies
  • 1 habanero pepper (optional)
  • 2 large onions (peeled)
  • 3 inch ginger (peeled) (3oz/90g)

Instructions
 

  • Lightly sprinkle some salt and pepper onto chicken pieces. Place on a baking tray and roast in a 375°F (190°C) oven for 50 minutes. Remove and set aside.
  • Blend all spice paste ingredients with as little water as possible into a fine paste.
  • Heat vegetable oil in a large heavy pot over medium heat. Add sliced onions and julienne ginger. Fry until lightly brown and fragrant, about 3 minutes.
  • Add spice paste and continuously stir until fragrant and oil separates, about 8 to 10 minutes.
  • Stir in potatoes. Sprinkle mustard powder and chili pepper over the potatoes.
  • Add chicken or beef smokies and stir well to ensure they are well coated with spices.
  • Pour in 2 cups (480ml) water, reduce heat, and allow it to simmer for about 10 minutes.
  • Add sugar and salt followed by roast chicken pieces. Stir to get chicken coated with gravy. Allow it to simmer for another 10 minutes until chicken and potatoes are tender.
  • Stir in vinegar and turn off heat.
  • Serve with steamed rice.

Nutrition

Calories: 668kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

A fiery and tasty chicken curry with sausages and potatoes.

International Hot & Spicy Food Day

So spicy yet so delicious! Give it a try! Incidentally, today January 16th is International Hot & Spicy Food Day. Who knew? 😀

Deliciously spicy Kari Debal (Devil Curry) with smokies.

Categories: 🗂 Christmas, Main Dish, Poultry, Southeast Asian Tags: 📋 curry, Malaysian, Singaporean

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Recipe Rating




Comments

  1. denise @ singapore shiok says

    January 16, 2013 at 7:20 am

    Ho ho ho!!! Merry… oops! LOL Sorry – got a bit confused 😉 Woweee! That’s a very pretty devil curry. You certainly have reduced the spice level, but it still looks very fiery! To be honest, your photos are making me crave it again 😀 Think I may cook this during the weekend. It’s been a hectic week, so I’ll reward myself with a pot of this and a few loaves of roti Perancis on Saturday 🙂 Thanks so much for the shout out and for all the links!! Next time you’re in town you MUST teach me how to flute karipap, Ok?

    Reply
    • Biren says

      January 23, 2013 at 2:22 pm

      This dish is still pretty spicy after reducing the spice level. I could probably up it a little but that would mean I will be the only one eating it. Yup, we can certainly flute karipap the next time I visit. I have not made it in ages.

      Reply
  2. Haruna says

    January 16, 2013 at 9:42 am

    5 stars
    This looks so “karaku oishii” (spicy-delicious in Japanese)!

    Reply
    • Biren says

      January 23, 2013 at 2:23 pm

      Thanks Haruna! 🙂

      Reply
  3. Ramona says

    January 16, 2013 at 11:47 am

    I love a spicy curry and this one fits the bill. Looks great. 🙂

    Reply
    • Biren says

      January 23, 2013 at 2:25 pm

      Thanks Ramona! I love it spicy too!

      Reply
  4. mjskit says

    January 16, 2013 at 9:47 pm

    I haven’t had those little smokies in ages! Bobby’s mom use to always have them and I loved them. I can see how they would be delicious in this curry. With the chicken, the smokies and the potatoes, this is definitely comfort food!!!

    Reply
    • Biren says

      January 23, 2013 at 2:28 pm

      My boys love those little smokies and I usually buy them around the holidays as a treat. 🙂

      Reply
  5. wok with ray says

    January 17, 2013 at 1:45 pm

    It made me chuckle a bit that this dish is a Christmas dish because of the name, hehe. It is making me salivate no matter how spicy it is. Love the color.

    ~ ray ~

    Reply
    • Biren says

      January 23, 2013 at 2:31 pm

      I know what you mean and it did strike me as odd too. However, it really is a very tasty especially if you like spicy dishes.

      Reply
  6. Dongxing says

    January 20, 2013 at 12:20 pm

    5 stars
    Interesting! Now I know what devil curry is. I am bookmarking this to make one weekend. It looks really delicious.

    Reply
    • Biren says

      January 23, 2013 at 2:34 pm

      If you like it spicy, this is the dish for you. definitely cook something else for the kids. I have already reduced the spice level considerably here and reducing it any further will make it lose its namesake.

      Reply
  7. PolaM says

    January 23, 2013 at 2:01 pm

    I wish I had tasted this in Malaysia! You have a lot of good food in that part of the world!

    Reply
    • Biren says

      January 23, 2013 at 2:36 pm

      As far as I know, this is dish is seldom found in restaurants but I am glad to hear you enjoyed the food in Malaysia. 🙂

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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