Home / Recipes / Eurasian Devil Curry
My Recipes
  • featured-image-419

Eurasian Devil Curry



Helga Soo

View My Stories »


  • 800g chicken, cut into bite-size
    300g roasted pork, cut into bite-size
    6 shallots, sliced
    3 cloves garlic, sliced
    3 red chillies, slit lengthwise
    500g potatoes, quartered
    1 packet of sweet peas
    ½ a small cabbage
    3 tomatoes, quartered
    2 large onions, quartered
    1 litre of chicken stock / 2 cubes of Knorr Chicken Stock cubes mixed with water
    1 tbs sugar
    1 tbs vinegar
    20g mustard seeds
    Salt, to taste
    Cooking oil

  • Spice Blend:

    20 dried chillies, soaked in water and deseeded
    20 shallots
    4 cloves garlic
    2cm turmeric root
    2.5cm galangal
    4cm ginger
    8 pcs candlenuts
    15g coriander seeds


    1. Season chicken with salt and set aside.
    2. Blend all spice ingredients until fine.
    3. Heat a little oil in pot and lightly brown the sliced shallots and garlic.
    4. Add the blended spice and fry until fragrant. Crush the mustard seeds lightly and add to the pot, mix the ingredients well and fry for another 3 minutes.
    5. Put in the chicken pieces and mix well.
    6. Add water and cook over medium heat until the chicken is tender.
    7. Add quartered potatoes, onions, tomatoes, vinegar, fresh chillies and season with salt.
    8. Cook until the potatoes, sweet peas, cabbage, roasted pork and chicken are cooked thoroughly. Serve.