Fiery Chicken Curry Devil

Name: Fiery Chicken Curry Devil
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Malaysia
Ingredients: 4 tablespoons oil; 5 cloves garlic, sliced; 2 onions, quartered; 5 cm (2 in) ginger, sliced into thin shreds; 5 cm (2 in) ginger, sliced into thin shreds; 2 red chillies, halved lengthwise; 1 chicken (about 1 kg/2 lbs), cut into serving pieces; 500 g (1 lb) potatoes, peeled and halved; 1½ teaspoons salt; 1 teaspoon black soy sauce; 2-4 tablespoons sugar; ½ cup (125 ml) white vinegar; 2-3 cups (500-750 ml) water; 1 teaspoon brown mustard seeds, soaked in water for 5 minutes; 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced; 2½ cm (1 in) galangal root, sliced; 3 cm (1¼ in) fresh turmeric root, sliced or 2½ teaspoons turmeric powder; 3 cm (1¼ in) fresh turmeric root, sliced or 2½ teaspoons turmeric powder; 15 dried chillies, cut into lengths, soaked to soften and deseeded; 30 shallots, peeled and halved

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

This dish may be too spicy for some. The large amount of chillies makes the name “Devil’s Curry” entirely appropriate for this Eurasian dish, which is based on the Indian Vindaloo Curry with its blending of spices and vinegar. A Malaysian touch is given with fresh lemongrass and galangal. To help reduce the heat, swirl a little plain yogurt into the curry or serve a small bowl of cold yogurt on the side.

Ingredients

Asia
Malaysia
Main course

Ingredients

Method