A Malay / Nonya style curry powder, more fregrent than hot.
Ingredients: Garlic, Cumin, Coriander, Ginger, Coriander, Turmeric, Chilli, Salt(Allergens in bold)
Product of many countries, blended in Shropshire UK
Store in a dry cool place
Singapore (Nyonya) Curry Powder
Ingredients: Tinned Coconut Milk ( 300ml), Chicken breast 700g diced (2 - 3 cm), Potato 2 diced , Carrot chunks, Sweet Potato , Brown onion, medium finely chopped; Spice mix 2 tbs.
- Coat chicken in the spices and leave in refridgerator for 30 min - overnight.
- Heat oil gently cook onions for about 2 minutes. Then add the chicken, and seasoning. Fry gently, scraping the bottom of the pan frequently turning chichen until lightly browned.
- Add vegetables and coconut milk, cover the casserole dish, and cook in a 180 C oven until the potato and chicken are cooked (30-45 min). Uncover, cook for another 10 minutes to reduce the liquid if desired.
Serve with rice.
The weight of each spice blend does vary depending on the weight of the ingredients, I have had many customers ask how big/much is 20gm etc; so I am currently using volume as a guide - 30, 60 or 150ml. As a rough guide a small (30ml) tin is enough for 1 - 2 meals for 2 people.