The May 16 dinner collaboration between Broadsheet and South Australian wine producer Cat Amongst the Pigeons hosted at Lee Ho Fook may have passed, but chef Victor Liong doesn’t want you miss out entirely.

The chef-owner is sharing an easy-to-make version of one of the night’s standout dishes: a Malaysian-style devil’s curry featuring chicken, clams and chorizo, served alongside a paella-esque Macanese fat rice. Inspired by the mingling of influences stoked by Macau’s long history as a Portuguese colony before becoming part of China in 1999, Liong wanted to explore both the differences and similarities between certain cuisines in Europe and Asia.

“We’re really diving into the Portuguese influence within Asia and East Asia,” he says. “You can find these cuisines in Eurasian populations in Singapore and Indonesia, all the way to up to the Philippines and Macau. All of these cultures have similar inflections of Portuguese, including ingredients and certain cooking techniques.”

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Liong cooked the 12-dish feast – which also featured Cantonese-Spanish dishes – alongside Bar Lourinha’s Matt McConnell, while former Masterchef judge and Cat Amongst the Pigeons ambassador Melissa Leong hosted the festivities. Like the other offerings that night, the devil’s curry was designed expressly to pair with the bold flavours of Cat Amongst the Pigeons’ signature Nine Lives Shiraz and Fat Cat Shiraz .

“Both are big, classic Barossa shirazes,” says Liong. “Complex and with heavy tannins, but still with a lot of bold characteristics and spice. These are things that pair really well with the dish, because the curry is quite rich in itself. There’s rich meats and seafood and the flavouring of the rice, plus the generosity of it. It’s nice to have something with structure and power to cut through it and go with it as well”

Though named after the spicy kick of the traditional recipe, Liong has mellowed out this version of devil’s curry so it doesn’t overpower the wine. As for sourcing the ingredients, he says you can just use chicken, clams and chorizo from your local butcher or supermarket. You can also replace chorizo with another pork sausage as needed, and swap in mussels for clams, too.

Whatever your approach, this fragrant curry will suit the dark fruits and berry notes of the Nine Lives, as well as the plummy richness of the Fat Cat. And it’s a dish made to be shared among six to eight people, so gather your friends for the fusion-forward experience.

“That’s the exciting thing about this,” says Liong. “It’s going to be a tasty dish because it’s in that spirit of festivity and it’s got the best of both worlds, really.”

Recipe: Victor Liong’s Malacca Straits-style devil’s curry with Macanese fat rice

Serves 6-8
Preparation time: 1 hour and 5 minutes
Cook time: 1 hour and 45 minutes


8 chicken thigh fillets, skin on
15g salt
200g chorizo sausages, in 1cm slices
10g curry powder
100ml white wine
500g clams (use pippies or diamond shell clams, or mussels)
1L water or chicken stock, at boiling
150ml light soy sauce
40g sugar
Chopped parsley, as needed

Curry paste

300ml olive oil
500g brown onions, finely diced
15g ginger, peeled and microplaned
50g garlic, peeled and chopped
200g long red chillies, deseeded and finely chopped
10g salt
10g cumin, ground
5g green cardamom, ground
10g fenugreek, ground
5g yellow mustard seeds
10g mild paprika
5g turmeric powder
2g cloves, ground
2g black pepper, ground
20g cinnamon, ground
100g tomato paste
500ml white vinegar

Macanese fat rice

80ml olive oil
100g brown onions, peeled and finely diced
10g ginger, peeled and finely chopped
50g garlic, peeled and finely chopped
100g green capsicums, peeled and finely chopped
200g jasmine rice, rinsed three times in cold water and drained
200ml chicken stock
2g turmeric powder
200g confit duck meat (optional)
Parsley, as needed
4 hard-boiled eggs, peeled and cut into quarters
Black olives, as needed
Lemon wedges, as needed


Start by making the curry paste. In a large, wide, heavy-based saucepan, heat the olive oil over medium heat, then add onion, ginger, garlic and chillies. Add salt and cook over medium heat until softened, then add the dry ground spices and reduce heat to low.

Cook for 5–8 minutes or until the mixture has some oil seeping out; be careful not to burn it. Add tomato paste and cook for 2 minutes, then add the vinegar and bring to a boil. Remove from heat to cool.

For the rice, heat the olive oil in a wide shallow pan and add the onions, ginger, garlic and capsicum. Season with salt and pepper, then cook over medium heat until softened. Add the drained rice and stir. Add the chicken stock and turmeric and bring to a boil.

Lower the heat to low and cover with a tight-fitting lid, then cook for 8-10 minutes. Sprinkle confit duck (if using) over the top of the rice, then cover and allow to rest for 10 minutes.

Once rice has rested, stir and mix through chopped parsley, top with boiled eggs, olives and lemon wedges and set aside.

For the curry, heat up a separate wide saucepan with a tight-fitting lid over medium heat. Once hot, season the chicken with salt and cook skin-side down in one even layer for 5-8 minutes, until the skin is dark golden brown. Flip the chicken over and cook for a further 8 minutes over medium heat, then remove and transfer onto a plate.

Add the chorizo to the pan and cook briefly over medium heat until the fat renders out and the chorizo starts to colour. Sprinkle in the curry powder and cook for a further minute until fragrant, then add the curry paste and cook until the heat is well dispersed.

Add the chicken back into the pan and mix to coat everything together. Add the white wine and simmer, reducing the wine until almost evaporated. Add clams and the boiling water or stock and place the lid on. Boil for 3-5 minutes or until the clams open, then add the soy sauce, sugar and parsley.

Serve the finished curry with the finished rice and a glass of Cat Amongst the Pigeons Nine Lives Shiraz or Fat Cat Shiraz

This article was produced by Broadsheet in partnership with Cat Amongst the Pigeons. Drink responsibly.