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Devil Curry

Monday, 25 May 2009


This recipe and others can be found in the following article:


At a glance
Cooking Method
Heat Level
New Mexico Green
Main Course
2 to 3 tablespoons oil
1 (1-inch) piece of ginger, julienned
1 teaspoon black mustard seeds
4 to 6 large onions, chopped
4 cloves garlic, chopped
5 tablespoons chile paste or 10 dried chiles (or to taste), softened in hot water then pounded
4 tomatoes, roughly chopped
1/2 teaspoon shrimp paste
1/2 teaspoon turmeric powder (optional)
1 teaspoon galangal powder (optional)
3 pounds chicken, cut into pieces
1 tablespoon salt
1 teaspoon sugar
4 potatoes peeled and quartered
5 pork sausages, halved
1 cucumber, cored and cut into large pieces
3 green chiles
1/4 pound sliced Chinese roast pork, optional
Juice from 1 lemon


Heat the oil in a pot large enough for the stew ingredients. Fry the ginger strips until browned, then remove them from the pot.

Fry the mustard seeds until they pop. Add the onion and garlic, followed by the chile paste and tomatoes, then the shrimp paste and powdered spices.

When the spices are fragrant, brown the chicken pieces. Add water to just cover the meat, season with salt and sugar and bring to a boil. Cook for 10 minutes.

Add the potatoes and sausages and turn down fire to simmer until chicken is tender. Finally add the cucumber, green chiles and roast pork, if using. Leave for a while for flavors to mature and squeeze in lemon juice just before serving.

Additional Tips

Devil Curry is a Eurasian dish that traditionally uses meats leftover from large meals such as Christmas dinner, and brings them together with a spicy mustard and chile laced gravy.


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