Spicy Portuguese Chicken Curry with Potatoes and Fried Ginger

Curry Devil

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Preparation info
  • Makes

    4 to 6

    servings as part of a multi-dish meal
    • Difficulty

      Easy

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

This Eurasian stew of deep red gravy is one of the few Portuguese-Asian fusion dishes. Fiery hot, it’s best served with lots of rice. Angela Leong, my Portuguese sister-in-law, taught it to me years ago in Malaysia. A sprinkling of deep-fried shallot slices and ginger matchsticks add layers of aroma and eye appeal: an extra extravagance for the ambitious cook.