Curry Devil (aka Kari Debal, a Eurasian Christmas Recipe)
Easy to follow Curry Devil recipe, a Eurasian Christmas tradition, it's also known as Kari Debal or Devil Curry.
Ingredients
The Chicken
- 750 g mixed chicken portions (some on the bone)
- 2 tsp dark soy sauce
- 3 Tbsp white wine vinegar or any clear vinegar
Everything Else
- 2 medium brown onions (about 120g/4oz pre peeled weight EACH)
- 2 Tbsp vegetable oil
- 1 tsp crushed black pepper
- 1 tsp concentrated tomato paste (also called tomato purée in some countries, but not passata)
- 2 tsp Dijon mustard
- 1 tsp salt to taste
- 1 Tbsp sugar
- 250 ml water
- 6 sausages of your choice
- 4 green chillies left whole
Grind to a paste
- 10 dried red chillies
- 250 ml water boiling (to soak the dried chillies)
- 2 fresh red chillies
- 5 medium garlic cloves
- 2.5 cm fresh ginger
- 1 large brown onion (about 200g/7oz pre peeled weight)
- 1 tsp turmeric powder
Instructions
Marinate the Chicken
- Coat the chicken with the soy sauce and 2 Tbsp of the vinegar and set aside while you get everything else ready.750 g mixed chicken portions (some on the bone), 2 tsp dark soy sauce, 3 Tbsp white wine vinegar
Prepare the other ingredients
- Put the kettle on and using a pair of scissors, cut up the dried chillies (to be ground) straight into a bowl.10 dried red chillies
- Pour the boiling water and cover. Soak for 15 minutes.250 ml water
- Quarter all the onions in the recipe, including the ones to be ground.Place the medium quartered onions into a chopper.Set aside the quarters from the large for right at the end.2 medium brown onions, 1 large brown onion
- Cut up the fresh chillies into 3 pieces for easier grinding and add to the chopper2 fresh red chillies
- Peel the garlic and ginger. Halve the ginger and place both in the chopper.5 medium garlic cloves, 2.5 cm fresh ginger
Let's make the Spice Paste
- When the dried chillies have had 15 minutes of soaking, drain them and place in the chopper. Add the turmeric powder. Grind everything to a fairly fine paste, scrapping down the sides of the chopper once or twice. Don't worry too much if you have a few non fine chilli pieces.1 tsp turmeric powder
Let's cook our Devil Curry
- Heat the oil in a large saucepan and sauté ground ingredients for 2 minutes on medium heat.2 Tbsp vegetable oil
- Add the chicken and coat well.750 g mixed chicken portions (some on the bone)
- Add the black pepper, tomato paste, mustard, salt, sugar and water and let everything come to a boil.1 tsp crushed black pepper, 1 tsp concentrated tomato paste, 2 tsp Dijon mustard, 1 tsp salt, 1 Tbsp sugar, 250 ml water
- Turn the heat down to low, and simmer, covered, for 30-45 minutes until the chicken is cooked, depending on size and what portions you’re using. Chicken legs will need 45 minutes.
- Add the sausages, quartered onions and whole green chillies and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.6 sausages of your choice, 4 green chillies
- At the end of cooking time, check the seasoning, add more salt if necessary.Gently stir in the 3rd tablespoon of vinegar and turn off the heat. Let the curry rest for 5 minutes before serving.
Nutrition
Calories: 403kcalCarbohydrates: 11gProtein: 26gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 105mgSodium: 956mgPotassium: 487mgFiber: 2gSugar: 6gVitamin A: 543IUVitamin C: 29mgCalcium: 39mgIron: 2mg
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