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Malaccan Devil's Curry
  • Malaccan Devil's Curry
  • Malaccan Devil's Curry
Malaccan Devil's Curry

Malaccan Devil's Curry

Malacca has been a strategic spice trading post for centuries, and its rich cultural heritage is reflected in the cuisine.

Portuguese settlers of the 16th Century introduced two very important ingredients - chillies and vinegar - which both appear here in this aptly named fiery curry.
More Info

Book: Curry Legend World Tour

Page number: 72

Effort: Medium effort

Serves: 4

Prep: 30 mins

Cook: 1 hour

Origin: Malacca
Shopping List

  • 500g diced chicken (thighs are best)
  • 2 medium onions - 1 thinly sliced, 1 roughly chopped
  • 3 cloves of garlic - roughly chopped
  • Fresh ginger - roughly chopped to make 1 tbsp
  • 2-4 red chillies - roughly chopped (seeds removed if you prefer less heat)
  • 250g new potatoes - peeled and cut into wedges
  • 1 pepper (any colour) - cut into bite-size pieces
  • 10g bunch of coriander (optional) - roughly chopped
  • 2 tbsp soy sauce (any type)
  • 2 tbsp vinegar (rice, white wine or cider vinegar is best)
  • 1 tsp sugar
Blends Needed

HALDI BLEND: 2 tsp

JEERA BLEND: 3 tsp

METHI BLEND: tsp

MIRCHI BLEND: 2 tsp
Goes Great With
Also Works a Treat With

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