Devil Chicken Curry

1 February 2019 By

Devil Curry is a classic Malaysian dish, popular in the state of Malacca. It was originally a Eurasian dish based on Goanese Vindalho. The addition of lemongrass, candlenuts and galangal adds a Malaysian touch. It packs a tremendous amount of heat so if you prefer it milder, reduce the amount of dried chillies by half.

Devil Curry


Ingredients - Serves 8

  • 1 x 1.5 kg whole free-range chicken, cut up into small chunks, bone in
  • ½ kilo Royal Blue potatoes, either halved or quartered, semi-fried
  • 1 cup water or more
  • Oil as required
  • 1 large brown onion, quartered
  • 5 cloves garlic, sliced thinly
  • 5 cm ginger shredded
  • 2 pieces fresh red chillies, sliced diagonally
  • ½ cup white vinegar
  • 1 tsp thick black soy sauce
  • Salt to taste
  • 2 tbsp Indian jaggery or palm sugar

Blend together:

  • 3 stalks lemongrass, bottom section
  • 4 cm galangal
  • 5 pieces candlenut
  • 15 shallots
  • 8 cloves of garlic
  • 20-30 dried chillies, seeded (to taste)
  • 3 cm fresh turmeric
  • ¾ tbsp mustard seeds, soaked in ⅓ cup white vinegar for 30 minutes
  • 2 cm piece of ginger
  • Juice of 1 lemon


  1. Fry blended ingredients in a wok with some oil until fragrant, approx. 15 minutes.
  2. Add chicken pieces and some salt. Stir fry for 10 minutes. Add water and cook until chicken is half done. Add semi-fried potatoes and cook until chicken and potatoes are tender.
  3. In a separate pan, heat some oil and fry onions, chillies, shredded ginger and garlic until browned. Add a pinch of salt, sugar, vinegar and soy sauce, then pour the entire contents into the chicken and potato dish.
  4. If the dish is too hot, an added swirl of plain yoghurt will reduce the fieriness somewhat.