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Malaccan Devil's Curry with Cucumber Kerabu
Malacca has been a strategic spice trading post for centuries, and its rich cultural heritage is reflected in the cuisine. The cooking is mainly locally influenced, but Portuguese settlers of the 16th Century introduced two very important ingredients - chillies and vinegar - which both appear here in this aptly named fiery curry served with a refreshing cucumber kerabu salad.
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40 mins
1 hr
4/5
In stock
£3.25
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Malacca has been a strategic spice trading post for centuries, and its rich cultural heritage is reflected in the cuisine. The cooking is mainly locally influenced, but Portuguese settlers of the 16th Century introduced two very important ingredients - chillies and vinegar - which both appear here in this aptly named fiery curry served with a refreshing cucumber kerabu salad.
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Recipe
40 mins
1 hr
4/5
4
Medium Effort
Chicken
Dietary
Veggie Friendly
Vegan
Dairy Free
Taste Profile
Hot
Tangy
Origin
Malaysia
- Four Sisters Blend: fennel, cumin, fenugreek, brown MUSTARD
- Paste Spices: Kashmiri chilli, turmeric, coriander, cumin
- Chicken Marinade: star anise, turmeric, cumin, coriander, garlic, ginger, onion, Sichuan pepper, fennel, cassia, cloves
- Whole Chillies: long chilli, Kashmiri chilli
May contain CELERY and SESAME. Allergens are listed in CAPITALS
- 500g diced chicken (thighs are best) or use aubergine for a veg/vegan version
- 200g shallots or 1 large red onion
- 2 cloves of garlic
- Fresh ginger
- 250g new potatoes
- 1 pepper (any colour)
- ½ cucumber
- 10g bunch of coriander
- 1 lime
- 2 tbsp soy sauce (any type) or gluten-free alternative
- 1 tbsp fish or soy sauce or gluten-free alternative
- 1 tbsp vinegar (rice, white wine or cider vinegar is best)
- 1 tsp sugar
- Rice to serve
- Mixing bowl x 2
- Large lidded pan
- Blender
- Medium saucepan
- Large frying pan
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