Simply mention Kristang cuisine and the ever-popular devil curry comes to mind. Did you know that the original name of the dish is debal curry? Many believe it became known as devil curry due to its fiery heat.

A mainstay of the Kristang community, this dish was once only enjoyed during Christmas or at weddings. However, today, it is enjoyed all year around.

Here, chef Melba Nunis – who has two cookbooks to her name: “A Kristang Family Cookbook” and “Everything Kristang” – shares a recipe for devil chicken curry that she inherited from her mother, Mercedes Sta Maria, better known as Mercy.

Her curry is lip-smackingly good with a delicate balance between sweet, sour and spicy flavours, making a second helping simply  irresistible. So, are you ready to start cooking?

Ingredients

•  cooking oil, as needed
• 1kg chicken, cut into small pieces
• 1.75 litres water
• 1.5 tablespoons salt
• 2 tablespoons sugar
• 5 tablespoons vinegar

Spices

• 20g dried chillies, cut into short lengths and soaked in water to soften
• 120g shallots, peeled
• 25g galangal, peeled
• 20g ginger, peeled
• 30g lemongrass, bulbous end only
• 1 nutmeg
• 1 tablespoon mustard seeds
• 1/2 tablespoon cloves
• 1 tablespoon black peppercorns
• 6 candlenuts
• 125ml water

Garnish

• 1 yellow onion, peeled and cut into wedges
• 5cm knob of ginger, peeled and cut into strips
• 2 red chillies, sliced
• 4 potatoes, peeled and cut into wedges

Method

• To prepare the garnish, heat some oil in a pot over medium heat.
• Add the onion, ginger and chillies. Stir-fry until the onion is softened. Dish out and set aside.
• Add the potatoes and stir-fry until golden brown. Dish out and set aside.
• To prepare the spices, drain the dried chillies. Place in a food processor with the remaining ingredients and blend into a fine paste.
• Using the same pot, heat 125ml oil over medium heat. Add the spices and stir-fry until fragrant.
• Add the chicken and stir-fry to coat evenly with the spices. Cover the pot and cook for 15 minutes.
• Add the 1.75 litres of water and stir well. Cover the pot again and cook over medium heat for 1 hour or until the meat is tender.
• Stir in the sugar, salt and vinegar. Add the cooked garnish and cook until the gravy is reduced and thick.
• Serve hot with rice or bread. You can also enjoy this dish with fried salted fish and stuffed chilli pickles.

Tip

• The flavour of the devil curry improves with time, so prepare the curry the night before or even a day or two ahead of serving.

Stay tuned for chef Melba Nunis’ recipe for chicken macaroni pie. Both recipes are featured in ‘A Kristang Family Cookbook’, priced at RM89.90. Contact 012-402 0500 to purchase a copy.

Nunis also has a home-based food business. To enquire about the menu, contact the number above.