Homemade Malaysian Curry Powder

  Homemade Malaysian Curry Powder  

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!


Malay Curry Pdr 02


Malay Curry Pdr 03


Malay Curry Pdr 04


Malay Curry Pdr 05


Malay Curry Pdr 07

Malay chicken curry


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
5-6 Cloves
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


  1. Sort out all ingredients required
  2. 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.
  3. 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.
  4. Leave the spices in the wok and let it cool down completely.
  5. Transfer the cooled spices into a grinder or blender, grind until it becomes a fine powder.
  6. 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!!!
  7. 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.


Other Info

  Recipe Type :
  Preparation Time : 00:30
  Cooking Time : 00:15
  Total Time : 03:00
  Yield : 300g
  Rating :