Curry Devil
Transform your dinner table into a celebration of fiery flavors with this irresistible Curry Devil recipe! This Malaysian-inspired dish is a bold and aromatic curry that balances the heat of chili powder and the earthiness of turmeric with the tangy kick of tamarind and the creamy richness of coconut milk. Tender chicken pieces and hearty potatoes simmer together in a fragrant tomato-based sauce that’s infused with freshly sautéed garlic, ginger, and a medley of warming spices. Ready in just 60 minutes, this one-pot curry is perfect for a comforting family meal or a dinner party centerpiece. Garnished with fresh cilantro and served with steamed rice or fluffy flatbreads, Curry Devil is a must-try recipe for spice lovers everywhere.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into pieces)
- 3 medium Potatoes (peeled and cubed)
- 3 tablespoons Cooking oil
- 2 medium Onions (finely chopped)
- 6 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Curry powder
- 1 tablespoon Chili powder
- 1 teaspoon Turmeric powder
- 1 tablespoon Tamarind paste
- 2 cups Water
- 2 large Tomatoes (blended into a smooth paste)
- 1 cup Coconut milk
- 1.5 teaspoons Salt
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the cooking oil in a large pot or Dutch oven over medium heat.
Add the chopped onions and sauté for 5 minutes, until the onions are soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Mix in the curry powder, chili powder, and turmeric powder, stirring constantly for 1 minute to release the spices' aroma.
Add the chicken pieces to the pot and brown them for about 5-7 minutes, ensuring they are well-coated with the spice mixture.
Stir in the tamarind paste, blended tomatoes, and water. Bring the mixture to a simmer.
Add the cubed potatoes to the pot, cover with a lid, and let cook on medium heat for 20 minutes, stirring occasionally to prevent sticking.
Pour in the coconut milk, adding salt and sugar to balance the flavors. Stir well and let the curry simmer uncovered for another 10 minutes, or until the chicken is fully cooked and the potatoes are tender.
Taste and adjust seasoning if needed.
Garnish with fresh chopped cilantro before serving.
Serve hot with steamed rice, bread, or your favorite flatbreads.
Nutrition Facts
Calories |
3400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.4 g | 230% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 8675 mg | 377% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 45.3 g | ||
| Protein | 283.3 g | 567% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 278 mg | 21% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4598 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
