Kari Debal (Devil Curry)

20160513_142955 Upd


Sharing below is the recipe I adopted from Roti & Rice for my trial.


  1. 1.8kg bone in chicken thighs, fat trimmed
  2. 80ml canola oil
  3. 1 onion, peeled and thinly sliced
  4. 1 inch knob ginger, peeled and julienned
  5. 5 medium-sized potatoes, peeled and cut into bite size pieces
  6. 1 tsp Colman’s mustard powder
  7. 1 tsp red chili pepper
  8. 1 packet (396g) chicken or beef smokies (cocktail sausages)
  9. ½ tsp sugar
  10. 2 tsp salt
  11. 2 tbsp white vinegar
  12. Spice Paste
    • 10 red jalapeno chillies
    • 1 habanero pepper optional
    • 2 large onions peeled
    • 55g knob ginger, peeled


  1. Lightly sprinkle some salt and pepper onto chicken pieces. Place on a baking tray and roast in a 190°C oven for 50 minutes. Remove and set aside.
  2. Blend all spice paste ingredients with as little water as possible into a fine paste.
  3. Heat 80ml canola oil in a large heavy pot over medium heat. Add sliced onions and julienne ginger. Fry until lightly brown and fragrant, about 3 minutes.
  4. Add spice paste and continuously stir until fragrant and oil separates, about 8 to 10 minutes.
  5. Stir in potatoes. Sprinkle over mustard powder and chili pepper.
  6. Add 1 packet chicken smokies and stir well to ensure they are well coated with spices.
  7. Pour in 480ml water, reduce heat, and allow it to simmer for about 10 minutes.
  8. 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.
  9. Stir in vinegar and turn off heat.
  10. Serve with steamed rice.



  1. Instead of using 10 jalapeno chillies and 1 habanero pepper (optional), I have instead used 20 chilli padi in my trial. Maybe that’s why my curry seems lighter in colour.
  2. I have used sweet potato instead of potato, as I felt that the sweetness of the sweet potato can help to tone down the spiciness for those who are not able to take food that are too spicy.