Devil's Curry

For the month of February, I am working with Malaysia Kitchen NYC for a special feature of Malaysian recipes on Rasa Malaysia. Earlier this month, I have shared my nasi ulam, or Malaysia mixed herb rice recipe with you. I have received a few emails from the readers that they have successful attempted the nasi ulam recipe at home with great success. I am very pleased that many of my readers get a taste of Malaysian cuisine through the Malaysian recipes I share on this website. From preparing and cooking Malaysian dishes, you are exposed to the spices used in Malaysian cooking. Once you have sampled the delicious Malaysian food, you might consider dining out at a Malaysian restaurant near you, and eventually plan a trip to visit Malaysia. Such are the goals of the Malaysia Kitchen program—to evangelize and promote Malaysia through its colorful cuisines and its many quality products (food and non-food) to the world.

Recipe by   
 4 Servings
  • Prep
    30 mins
  • Cook
    75 mins
  • Serve in
    105 mins


  •   1/4 cup cooking oil
  •   1 tablespoon mustard seeds
  •   3 pounds chicken, cut into pieces
  •   1 pound potatoes, peeled and cut into pieces
  •   1 cup water
  •   salt and sugar to taste
  •   2 tablespoons distilled white vinegar
  •   1 tablespoon cilantro, for garnishing
  •   20-30 dried chillies, deseeded and soaked in water for 20-30 minutes
  •   8 shallots, coarsely chopped
  •   3 stalks lemongrass white part only, thinly sliced
  •   1 tablespoon minced ginger
  •   1 tablespoon minced galangal
  •   1/4 teaspoon ground tumeric
  •   1/4 cup cooking oil
  •   1-2 tablespoons water