Today's feature is a HOT one. Devil Curry is indeed spicy but sumptuously tasty from the Eurasian kitchen. Reminiscent of olden days in Melaka where foreigners and locals daily lives are mixed up while in search of riches around Strait of Malacca where the shipping routes from China to the west passes through. This recipe has been brought down from generations after generations just like the Curry Kapitan featured earlier. If you would like a milder version I suggest toning down on the chilli powder to your taste or double the amount if you want to give your mother-in-law a dinner she will never forget.

1/2 lb Chicken

4 tbsp Oil

2 tbsp Chilli PowderChilli Powder

2 tbsp Turmeric PowderTurmeric Powder

2 tbsp Mustard

4 tbsp Vinegar Salt and Sugar to taste

2 Large OnionsLarge Onions

12 ShallotsShallots

7 cloves GarlicGarlic

2.5cm pcs GingerGinger

1 Candlenut

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.