The 4 Blades kitchen is absolutely full to the brim with herbs and spices. We have our most commonly used herbs and spices in a holder on our bench. We have herbs and spices in our cupboard that are slightly less used, and then our ‘backup’ herbs and spices in another cupboard… the remainders of bigger packets that don’t fit into our spice holders.
So, when we read that Skinnymixers’ Chicken Tikka Masala required Malaysian Meat Curry Powder, we did some research to see if we could avoid going to buy more spices from the local spice shop. We came across this article and decided to have a shot at making our own. There were some algebraic equations involved to make sure we included the right quantities of what we already had in our cupboard.
While we don’t claim to be experts in Malaysian Meat Curry Powder, we thought we would share our Malaysian Meat Curry Powder Thermomix recipe with you, in case you are in the same boat. Joe absolutely LOVED the Chicken Tikka Masala (likely due to the awesome recipe, thanks Nikalene!), so hopefully we were on the money.
So here it is…(by the way, it was featured in Episode 57 of the podcast – Thermomix Indian Recipes.
We stock a lot of herbs and spices in our kitchen so when we came across a lovely curry recipe requiring a Malaysian Meat Curry Powder, we decided to make our own! Try using this as an alternative to normal curry powder in this month’s Curried Sausages or Vegetarian Biryani. It also goes well with our Curried Egg Sandwiches in The Tea Party Issue.
* If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.