Nyonya devil curry

Nyonya devil curry

Have You Eaten
Billy Law

As the name suggests, devil curry is one hell of a curry. It is super ‘I’m so going to regret this tomorrow morning’ spicy hot! The number of chillies used determines the spicy heat level of this dish; use less or seed the chillies if you can’t handle the heat. The devil’s curry tastes even better if you leave it in the refrigerator and let the flavours develop overnight.


Quantity Ingredient
1.5kg whole free-range chicken, cut into bite-sized pieces
2 tablespoons worcestershire sauce
1 tablespoon lime juice
1 tablespoon sugar
pinch each of salt and ground white pepper
125ml vegetable oil
1 red onion, quartered
2 large red chillies, sliced on the diagonal
5 cm piece ginger, grated
125ml white vinegar
110g sugar
1/2 teaspoon salt
750ml water
200g cabbage, cut into chunks
100g cherry tomatoes

Spice paste

Quantity Ingredient
30g dried red chillies, soaked in hot water for 30 minutes until softened, then drained
100g french shallots, peeled
2cm piece fresh turmeric, peeled
5 garlic cloves, peeled


  1. Put the chicken pieces in a large glass or non-stainless steel bowl. Combine the Worcestershire sauce, lime juice, sugar, salt and white pepper, and pour over the chicken. Stir to combine, then cover and place in the refrigerator to marinate for 30 minutes.
  2. To make the spice paste, put all the ingredients into a food processor and process into a fine paste.
  3. Heat the vegetable oil in a wok over medium–high heat. Working in batches, fry the chicken for 10 minutes, or until browned. Remove and drain on paper towel. Reheat the oil in the wok, then add the spice paste and fry for about 5 minutes, or until fragrant. Return the chicken pieces to the wok, add the onion, chillies and ginger and stir to mix well.
  4. Add the vinegar, sugar, salt and water, then turn the heat down to medium–low and let it simmer for 15 minutes, or until the sauce has reduced by half. Add the cabbage and cherry tomatoes, give it a stir and then simmer for a further 5 minutes before serving.
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