Malaysian Meat Curry Powder (homemade)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in fat.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sambal oelek

Fresh chilies provide flavor without added preservatives.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

Measure out 3 tbsp of cumin seeds and 2.5 tbsp of fennel seeds.

Add 0.75 tbsp of broken cinnamon sticks, 0.5 tbsp of black pepper corns, 0.5 tbsp of green cardamom pods, and 0.5 tbsp of broken star anise to the mix.

Include a small slice of nutmeg, 0.5 tsp of cloves, and 1 tbsp of Chana Dal.

Add 3 bay leaves and 0.5 tbsp of uncooked raw rice to the spices.

Toast all the spices in a dry pan on medium flame for 2 minutes, stirring continuously.

Remove the spices from the pan before they turn dark to avoid bitterness.

Add the toasted spices to a small spice grinder and allow them to cool.

Add 5 tbsp of coriander powder, 3-5 tsp of mild chili powder, and 1 tbsp of turmeric powder to the grinder.

Add 0.5 tbsp of white pepper powder and 0.5 tsp of Himalayan salt.

Grind the spices to a fine powder and taste test, adding more turmeric if needed.

Cooking Techniques

Equipment Needed

Spice Level: