How to make it

  • 1. Heat oil and fry the ground ingredients till fragrant.
  • 2. Add chicken and salt and fry over high heat for a few minutes.
  • 3. Mix the chilli powder and turmeric powder with a little water to form a smooth paste.
  • 4. Add it to the meat.
  • 5. Stir well, add a little water and cook over low heat.
  • 6. When just about cooked add in the mustard, sugar and vinegar.
  • 7. Stir and simmer for another 10 minutes.
  • 8. Serve with steamed rice.

Reviews & Comments 20

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  • MIMIE 2 years ago
    It's better to use dried chillies instead of chilli powder...add galangal & lemongrass into your grounded ingredients, will give the extra aroma & better taste...This is my father in law's recipe from the authentic Malacca Portuguese family..try it!!
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  • trav21 3 years ago
    This is gross, your all gross. Stupid gross people
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  • Izziesmom 4 years ago
    Sorry to be dense, but I am assuming the candlenut is chopped and served on top of this dish?
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    " It was excellent "
    mystical_fan ate it and said...
    candlenut is very much like macadamia nuts....so if you can't find candlenut use macadamia. You definitely can't omit it, it is essential to the recipe
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  • strawberrysweets 5 years ago
    What is candlenut? This looks so good but I am not sure where to buy it and could I just omit it if I can't find it?
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  • pinaygourmand 5 years ago
    Wow, this sounds like fun. I would like to try this one of these days.
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    " It was excellent "
    mystical_fan ate it and said...
    Just great - I love Malay food and this is one of my favourites.

    Oh and BTW, mustard in asian receipes is generally mustard powder. That's what I use
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  • jdaddy76 5 years ago
    i was wonderin about the mustard too?
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  • barbiemensher 5 years ago
    Question... what kind of mustard? Mustard seeds (white or black) or prepared and if prepared, yellow or Dijon? Thanks!
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  • beatlebandaid 5 years ago
    definitaly gonna try this....yum!
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    " It was excellent "
    mbelisle ate it and said...
    Love this recipe - the family keeps asking for it over and over!
    michelle
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  • httpmom 6 years ago
    Thanks for another curry dish...going to try it tomorrow night. My h LOVEs curry and spicy dishes! Thanks for sharing!
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  • tamii 6 years ago
    I am going to copy this, and make it for sure soon! I love curry, and chicken, and spicy! This recipe is right up my alley!
    YUMII!!!
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  • danadooley 6 years ago
    Hi

    I was just browsing around (I'm new and great site btw) and stumbled on this recipe. I'm an Eurasian and as Daryl has correctly stated Devil Curry is a dish from the (Portuguese (spl?) descended) Eurasian communities of Malaysia and Singapore. So, it isn't a Malay dish, it's a Portuguese-Eurasian dish, originating from Malaysia or Singapore (jury's still out on this one). I'm really proud of my heritage and I had to point that fact out. This is a yummy dish and it goes really well with slices of crusty baguette too. My mum makes this SOOOOOOOO HOT, we call it "Rocket Fuel Curry" Makes our eyes water but we can't get enough!
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  • cristi35 6 years ago
    sounds like a winner!
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    " It was excellent "
    abigail1137 ate it and said...
    This dish was pretty easy to make and delicious. I thought it might be too spicy for my kids, but they loved it. I would like to try more Malay food
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  • carol0813 6 years ago
    According to gourmetsleuth.com, raw Brazil or macadamia nuts can be substituted if you can't locate candlenuts.
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  • jencathen 7 years ago
    What is candlenut and where can I purchase? This recipe does look great!
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  • mbe 7 years ago
    I love Malay food, this looks delicious!! have to give it a try.
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  • superdupper 7 years ago
    This looks yummy. Thanks!!
    Was this review helpful? Yes Flag

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