Malacca has been a strategic spice trading post for centuries, and its rich cultural heritage is reflected in the cuisine.

Portuguese settlers of the 16th Century introduced two very important ingredients - chillies and vinegar - which both appear here in this aptly named fiery curry.

• 500g diced chicken (thighs are best)
• 2 medium onions - 1 thinly sliced, 1 roughly chopped
• 3 cloves of garlic - roughly chopped
• Fresh ginger - roughly chopped to make 1 tbsp
• 2-4 red chillies - roughly chopped (seeds removed if you prefer less heat)
• 250g new potatoes - peeled and cut into wedges
• 1 pepper (any colour) - cut into bite-size pieces
• 10g bunch of coriander (optional) - roughly chopped
• 2 tbsp soy sauce (any type)
• 2 tbsp vinegar (rice, white wine or cider vinegar is best)
• 1 tsp sugar