Kari Debal (Devil Curry)
KariDebal (Devil Curry) is a Portuguese Eurasian fiery chicken dish usually served during Christmas in Malaysia and Singapore.
Keyword : devil curry, kari debal
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
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