NYONYA CURRY POWDER
SGD $30.00
12g x 5 packets (sachets)
24 months stored in room temperature
Originally an English invention inspired by the Empire’s spicy cuisines, curry powder has since become a wonderfully diverse pantry staple all over the world. In a traditional Nyonya kitchen, premium whole spices are individually roasted over charcoal flames to release their essential oils before they are ground, a process which yields the most fragrant and flavourful curry powder.
Our signature family recipe curry powder has a stronger and more expansive spiciness than typical commercial blends, its power tempered by a warm aroma profile with sweet and floral nuances, and a long finish on the palate.
Weight
12g x 5 packets (sachets)
Shelf life
24 months stored in room temperature
INGREDIENTS
Turmeric, Coriander, Red Chillies, Cumin, Cloves, Cardamom, Black Peppercorns, Mustard Seeds, Cinnamon, Bay Leaves, Curry Leaves, Garlic, Onion, Fenugreek, Nutmegs, Pimento. No added preservatives, artificial colours, aroma or flavour enhancers.
HOW TO USE
This versatile, complex and robust spice blend livens up dips and dressings and adds warmth and depth to more delicate meat, seafood and vegetable dishes. Use it in marinades for meat, or mix with oil and brush on fresh veggies, before roasting, barbecuing or grilling. Spice up Western dishes such as savoury muffins and quickbreads, soups and chowders, devilled eggs, kebabs, or classic roast chicken.
STORAGE
Store airtight at room temperature, away from heat and direct sunlight. Best used within 24 months of manufacture. No refrigeration needed.
Recipe
Click here for recipe –
Ingredients
- 5 drumsticks
- 15 cloves garlic
- 3 big onions
- 3 tbsp Cap Seri Nyonya Curry Powder
- 3 sprig curry leaves
- 50ml cooking oil
- 3/4 cup water
Seasoning
- 1 tsp salt
- ½ tsp sugar
Method
- Chop drumsticks into bite size and set aside.
- Peel and chop garlic finely; peel, clean and slice big onions thinly.
- Heat cooking oil in a wok over medium heat and stir-fry garlic until aromatic; add in sliced onion, curry leaves and continue stir-fry until onion lightly soft.
- Add in curry powder and stir-fry until all well mixed; add in chicken pieces and stir-fry until outer layer is cooked.
- Turn into low heat, add in water a little at a time into the wok, and continue stir-fry until the water dries up. Repeat this process until all water has been used up and the chicken is tender around 8 minutes. Add more water if it is necessary.
- Season with salt and sugar; adjust the gravy to the consistency you desire.
- Dish out and serve immediately.
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