Devil Curry Chicken

Devil Curry Chicken


5 people made this

About this recipe: This is a Eurasian dish that brings the influence from Portuguese colonisation of Malacca. As the name suggests "devil" means it's super spicy hot but there is the touch of vinegar from the Portuguese.

Suhara Kuala Lumpur, Malaysia

Serves: 8 

  • 1.5 kg chicken, cut into bite-size pieces
  • 6 shallots, sliced
  • 3 cloves garlic, sliced
  • 3 red chillies, slit lengthwise
  • 500g potatoes, quartered
  • 3 tomatoes, quartered
  • 2 large onions ,quartered
  • 1 1/4 cup (300 ml) water
  • 1 1/2 tablespoons (25 ml) vinegar
  • 1 tablespoon (15 ml) dark soya sauce
  • 20g mustard seeds
  • Salt to taste
  • Oil for cooking
  • Spice Blend:
  • 20 dried chillies, soaked in water and deseeded
  • 20 shallots
  • 4 cloves garlic
  • 2 cm tumeric root
  • 2.5 cm galangal
  • 4 cm ginger
  • 8 candlenuts
  • 15 g coriander seeds

Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Season chicken with salt and set aside. Blend all spice ingredients until fine.
  2. Heat a little oil in pot and lightly brown the sliced shallots and garlic. Add the spice blend and fry until fragrant. Then slightly crush the mustard seeds and add to the pot, blending the ingredients and fry for another 3 minutes.
  3. Put in the chicken pieces and mix well. Add water and cook over medium heat until the chicken is tender.
  4. Add quartered potatoes, onions, tomatoes, vinegar, soya sauce, fresh chillies and season with salt. Cook until the potatoes and chicken are cooked through.

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any - 06 Jul 2013

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