Singapore Devil's Curry

Singapore Devil's Curry


1 person made this

About this recipe: This is a beautifully spicy dish and very popular in South East Asia, especially in Singapore, Malaysia and the Phillippines. Serve with white rice and a big smile.


Serves: 6 

  • 8 cloves garlic
  • Knob of galangal root or ginger, peeled and sliced
  • 5 small onions, roughly chopped
  • 2 fresh red chillies, chopped
  • 2 sticks lemon grass (1 layer of skin peeled)
  • Knob of fresh turmeric, peeled or 1 heaped teaspoon of dried turmeric
  • 1 teaspoon of freshly ground black pepper
  • 10 macadamia nuts
  • 3 tablespoons prawn paste
  • 120ml water
  • 3 tablespoons of vegetable oil
  • 1 or 2 tablespoons chilli paste
  • 1 or 2 tablespoons English mustard
  • 5 cloves
  • 5 cardamom seeds
  • 1 cinnamon stick
  • 400ml water
  • 500g baby potatoes, washed and halved
  • 6 chicken breast fillets or 12 boneless chicken thighs
  • Bunch of fresh coriander leaves, chopped
  • Salt to taste

Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

  1. Put the garlic, galangal, onions, chillies, lemon grass, turmeric, pepper, nuts, prawn paste and water in a blender and purée until very smooth.
  2. Heat oil in a large pot and add blended ingredients. Stir over medium heat for 10 minutes.
  3. Add chilli paste, mustard, cloves, cardamom and cinnamon; stir, and let sizzle for another 10 minutes.
  4. Add water, chicken and potatoes; increase heat and bring to a boil. Once boiling, reduce heat to medium, cover pot and let simmer for 30 - 40 minutes, or until chicken and potatoes are cooked.
  5. Season with fresh coriander leaves and salt; simmer for another 5 minutes. Remove cinnamon stick before serving.

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