Kari Debal (Devil Curry)
Kari Debal is a specialty of the Portuguese Eurasian community in Malaysia and Singapore. It is a fiery chicken dish usually served during Christmas.
devil curry, kari debal
(fat trimmed) (1.8kg)
(peeled and thinly sliced)
(peeled and julienned)
(peeled and cut into bite size pieces)
Colman’s mustard powder
red pepper flakes
chicken or beef smokies
(cocktail sausages) (14 oz/396g)
red jalapeno chilies
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 over mustard powder and chili pepper.
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.
Tried this recipe?
Kari Debal (Devil Curry) at https://www.rotinrice.com/kari-debal-devil-curry/