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!