I don’t have Malaysian or Singapore roots but people in Hong Kong loves the Asian curry too. My mom used to use the Yeo’s brand, the sauce that is sold in a can. Then came to Switzerland, it is not easily accessible to buy the Malaysian (Nyonya) curry powder. One time I saw the Malaysian curry powder in the Asian groceries store, I was so thrilled and bought 2 packets and thereafter I was using it so carefully that because I thought it would run out quickly.
Last Sunday, a Singaporean friend shared her food photo that she had just made a Singapore Chicken Curry, she bought her curry powder from her hometown. Then I thought, maybe it’s possible to make it at home myself. So I searched online and found a few recipes and have picked this one from Echo’s Kitchen. I looked at the list, I have most spices at home, then crazy enough, I headed to town in the afternoon to get the missing spices from the Indian groceries shop which is opened 7 days a week.
I was rather excited and could not wait until Monday. The most important thing you need is a grinder or a good blender, I used my Blendtec.
Now I can make Malaysian Chicken Curry as many times I want without worrying of running out of spices, heavenly!
The next day without delay, I immediately made the chicken curry to test if the curry powder is satisfactory and authentic enough. It was amazing, thumbs up by both hubby and me! The recipe is definitely a keeper that I have to keep a copy in my blog! Thank you Echo’s Kitchen for sharing your family recipe with us!
Ingredients：（make 300 grams）
6 tbsp Coriander Seed
2 tbsp Cumin Seed
2 tbsp Fennel Seed
2 tbsp Fenugreek Seed
2 tbsp Black pepper Corn
2 tbsp Raw Rice
2 tbsp Cayenne Pepper/Korean Chili flake
1 Star Anise
1 tsp Cardamom Seeds
1 3-4 inches Cinnamon Stick （just crack it into few pieces)
15 dried chilli
6 tbsp Turmeric Powder
- Sort out all ingredients required
- Heat up a wok or a wide pan, at middle high heat, add in all ingredients into the wok EXCEPT turmeric as it will stain yellow, break the cinnamon stick into few pieces.
- Turn the heat down if necessary to avoid burner, stir and toast for about 10-15 minutes, turn the ventilator on in the kitchen as the fragrance will come out.
- Leave the spices in the wok and let it cool down completely.
- Transfer the cooled spices into a grinder or blender, grind until it becomes a fine powder.
- Transfer the powder into the wok and now mix in the turmeric. DON’T mix in the grinder, it will stain the grinder or blender jar!!!
- Now, you can store the curry powder in an airtight container, at room temperature. This should store well for a year.
You will need 3 tbsp each time to make a chicken curry with this Malaysian Curry Powder.
Will post separately for how to make a Malay chicken curry.
Recipe Type :
Preparation Time : 00:30
Cooking Time : 00:15
Total Time : 03:00
Yield : 300g