Curry Devil

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“CHILLI LOVERS WILL DIE FOR THIS DISH! It is a very traditional Singaporean dish. Traditionally, it is called devil cos it is so so so hot and spicy. I am WARNING ya...spicy...try it if you dare. Sue L, I think this is right down your alley. :) From the Cookbook by Violet Oon, "A Singapore Family Cookbook"”

Ingredients Nutrition


  1. -----SPICEMIXTURE-----.
  2. Pound or grind all the ingredients together, EXCEPT the oil till you get a fine paste.
  3. Set aside.
  4. Heat the oil for the Spice Mixture in a frying pan and stir-fry the pounded ingredients for 5 minutes or till it is fragrant and oil exudes.
  5. Add onion wedges and stir-fry for another 2 minutes.
  6. Add chicken and spare ribs and stir-fry for 2 miutes.
  7. Add seasoning and bring to boil.
  8. Turn heat down and leave mixture to simmer, covered for 30 minutes.
  9. add sausages, carrot, chillies and potatoes; stir well and simmer for 15 minutes.
  10. Place rest of vegetables on top and leave mixture to simmer, covered for 15 minutes.
  11. Remove cover, stir in the vegetables and cook for another 5 minutes.
  12. Dish out into a nice serving bowl.
  13. NOTE: Curry Devil always taste better after at least a few hours.
  14. It allows the flavours to soak in.
  15. It is even better the next day.
  16. To cool the curry, leave it uncovered till required, then re-heat.

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