Eurasian Devil’s Curry

Not every Christmas dish needs to play nice.

Our Eurasian Devil’s Curry brings some serious Singapore Christmas character to the table — bold, spicy and intensely aromatic, with boneless chicken thigh and potatoes soaking up all that powerful curry gravy.

The aroma gets you first. Shallots, garlic, ginger and lemongrass build that fragrant base, candlenut adds richness and then chilli padi comes through with the heat. This isn’t a curry that disappears quietly beside the turkey.

Dig in and you get succulent pieces of boneless chicken thigh coated generously in curry, followed by chunks of potato that are practically made for carrying gravy. Spoon both over rice and make sure you get plenty of sauce with it — that’s where all those aromatics and chilli come together.

And on a Christmas table filled with roasts, creamy potatoes and cheese, that punch of spice is especially satisfying. One mouthful wakes everything back up and has you reaching for another spoonful even while the chilli padi reminds you exactly why it’s called Devil’s Curry.

For anyone searching for Eurasian Devil’s Curry in Singapore this Christmas, this is a fiery taste of a much-loved Eurasian festive tradition: chicken, potatoes, aromatic spices and plenty of chilli heat, made for generous helpings and plenty of rice.