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.
Malaysian Meat Curry Powder
- Total Time: 12 minutes
Description
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.
This recipe was featured in Episode 57 of the podcast – Thermomix Indian Recipes.
No: Gluten / Dairy / Egg / Nuts
Ingredients
- cloves – 10
- peppercorns – 3, black
- cinnamon – 1 stick
- chilli flakes – 2 tsp (or 4 whole dried chillies)
- dried fennel – 1 tsp, seeds
- cumin – 10g, seeds
- cardamom – 4 pods
- dried coriander – 15g, ground
- turmeric – 1 tsp, ground
Instructions
- Add cloves (10), peppercorns (3), cinnamon (1 stick), chilli flakes (2 tsp), fennel seeds (1 tsp) and cumin seeds (10g) to the bowl. Program 10 minutes / 110C* / Reverse+Speed 1.
- Empty cardamom pods (4). Add ground coriander (15g) and ground turmeric (1 tsp). Grind Speed 10 / 30 seconds.
- Store in an airtight container.
Notes
* 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.
Keywords: Thermomix Condiments & Marinades, Free Thermomix Recipes, LCHF, Lower Carb, Vegan, Vegetarian
HI Bec and Joe,
Made this today and then subsequently the Chicken Tikka Masala OMG YUM and I might add my family of 6 are hard to please when it comes to Indian Curries 🙂
Thanks for sharing
Monica
Awesome! So glad it worked well for you!
Hiya,
I’ve got everything but all are ground already – only thing not is the peppercorns & fennel seeds, do I just do the last step to grind Speed 10/30 Seconds?
Thanks in advance….
Just grind the things you need to, but ensure everything is blitzed together to combine well.
I just used the entire yield of this curry mix in skinnymixers tikka masala. I doubled their recipe in the Thermie and then transferred the sauce to a casserole pot on the stove, added double the chicken and finished it off there. Amazing. Very spicy but not necessarily hot, just full of flavour. Loved it.
Thanks so much for this, and your link to the chicken tikka masala. I probably wouldn’t have made it without your recipe for the curry powder, but it would only be a slight exaggeration to say the curry was lifechangingly good!
That is so great to hear! Thank you!!!
Hi there, am about to make this curry powder and then the tikka just wondering if you use the same amount of this powder specified in nikalenes recipe or less (as she states at bottom to use less if making your own?)! Thankyou
Great question! We had missed that instruction, so just used the same amount!
Can you use cardamom seeds from the Indian spice shop rather than the pods?
Yep, you sure can! Seeds are probably easier, it’s just that because they aren’t in the pods sometimes they aren’t as fresh. 🙂
This is exactly what I was looking for. Decided last night that I was going to cook skinnymixers curry for family tomorrow night but We don’t have an Indian grocer or anything where I live so I thought surely “ernie” my TM could make this powder and sure enough he can. Thank you for posting this. Curry savers
No problems, let us know how you go!
Sorry i am a bit thick do i add the cardarmon pods with the whole spices then take them out after the 10 mins cooking or do i add all the whole spices except cardarmon pods cook for 10 mins the open the pods and add insides
You’re not thick at all! And apologies for the delay! You add the whole cardamom pods at the beginning, heat them up, then empty the seeds from the pods into the bowl. I hope this helps!
This is great, thank you so much! I doubled the batch to make extra and when finished I blitzed a small amount of water to keep whatever flavour I could salvage. I’ll be using this as liquid stock in a curry ASAP.
Awesome idea! So glad you like it, we might give that little stock trick a go too!
Thank you so much! I live in a kind of remote place. Nearest spice shop would be 3 hours away we only have an IGA in town. I managed to have all these ingredients in my cupboard. Hooray! I really appreciate this recipe! 🙂 Thanks for sharing xx
No problems Kj, we also had a HUGE collection of spices so it’s a really great one for getting some use out of your spice rack. We’re THRILLED you liked it!
Cheers!
Hello I love your Meat Curry Powder. I am a little confused about Step 3 “Empty Cardamom Pods”. Do you mean empty them out of the Bowl or smash them open and put the seeds into the bowl to grind?? Thanks Jane (Sorry, still new to all this)
Hi Jane! Sorry for the delay on this! Yes, empty them out of the pods into the bowl to grind up. Sorry for the confusion (and the delay!)
Hi only received TMX5 on Friday and then went away Saturday for 2 nights. So haven’t had a lot of time to play. I’m a little confused – probably a silly question ! How do use Veroma setting in step 2 for Malayasian Meat Curry – when I’m not using the Veroma ? TIA
Hi Jo! Sorry for the delayed response! Use 115 Degrees in the TM5 instead of Varoma. In the TM31 you don’t have to have the Varoma in place to use the Varoma temperature 🙂
Hi there! excited to be linked to this! I want to make the skinnymixers chicken tikka but am having trouble locating the malaysian meat powder so thought I would try this! However just want to check (sorry probably very obvious) i already have ground corriander and cumin so im assuming I add all the other spices bar these, cook on the varoma (I have a bellini so is it over 100?) then add them when they are done and grind? TIA!
You’ve nailed it Kate! Perfect! Yes, over 100. 🙂
is this a standard curry powder people keep now. I am using up the last of my tin that i bought just before i got my thermomix and was wondering if i could just have this in the cupboard now…. like for curried sausages etc
Hi Kylie! It is! In fact, I used it in Curried Eggs just today!
Hi! I am extremely new with all this so please forgive me if this is a silly question 🙂 we live in a remote town and I’m not sure I’ll be able to get cinnamon sticks. Am i able to use ground cinnamon? And if so, how much? TIA.
That’s not a silly question at all! Sorry for my delay in replying. I haven’t tried it before, but you could add 1/2 tsp of ground cinnamon to Step 3 – try that!
Hi. Just a little confused about the cardamom….do I use the pods or dispose of them & just use the seeds?
Thank you! I have updated the recipe to make it easier to follow 🙂
Tip for when grinding the spices, put a paper towel between the MC and lid – saves curry powder dust going everywhere!
Great tip!
Hi Silly question,
I dont have cardamom pods or whole cloves. I only have ground versions. Could I still make this?
Many thanks ?
I haven’t tried with the ground spices, but I do believe that you could!
You just want to make sure that you don’t add them until Step 3.
I would try 1/2 tsp ground cloves and 1/2 tsp ground cardamom. 🙂
Having so much trouble getting Babas. Resorted to making my own Smells good. Now I can get onto making Skinny mixers Asian. Thanks
Awesome! So many good Skinnymixers recipes!
Hi,
I really, really can’t stand coriander. Is it totally noticeable in the end product? Is there something I can replace it with? I know i should probably just suck it up but it really is an extreme dislike!
I have to be honest and say that I haven’t eaten it as it is… only in something else, which often has extra spices etc. There are really two options I suppose… 1) Try it and see if you notice it… if you do, give it away to someone else. 2) Make it without the coriander and see how you go. 🙂 Let us know how you get on!
I dislike coriander also and don’t notice it
Hi im interested to doing this and just wondered how much does it make?
For us it made about a cup of powder. 🙂
This is great as I can not our chase locally…thank you! How long will this keep for in an airtight container? Thanks 🙂
Well, there are two answers… there are some people who just love using VERY VERY fresh spices, in which case, yes, it will reduce in its potency over time. We have kept ours for over a year in an airtight container and it’s still flavoursome though!
Does this happen to be the same as Babas Meat Curry Powder?
Thankyou
Hi Nichole! This was what we created as an alternative. 🙂 We have had a lot of people use it successfully, but the Babas is a particular brand.
I want to make this as gifts this christmas. You say this amount makes about a cup. Is it ok to make 4 times as much in the thermomix at once or should I do it in batches?
Hi Ingrid! I would try doubling it first, to see if the consistency is ok. Then triple. Work your way up, as we haven’t tried that before. Doubling shouldn’t be a problem though!
Ha – okay i have actually done 5 x and am trying to roast – but think I’ll split that in half and then roast – – otherwise I think I should increase the roasting time. will let you know how it goes.
also i bought dried chilies at an Indian grocery – they either had whole hot dried chilies or whole Kashmiri dried chilies – the guy there said if I wanted heat to use the hot ones but if I just wanted colour use the Kashmiri ones. I’m a bit worried the hot chilies are going to be too hot. Shall I halve the amount do you think? It’s a bit hard to tell at this stage!
Sorry for the delay in getting back to you Ingrid – I missed this comment! How did you go?
I’m hoping mine turns out ok, I don’t have any fennel seeds so I’ve substituted with a small amount of star anise fingers crossed it works 🙂
How did you go?
I only have the black cardamom pods not green- can I use these in this recipe?
I haven’t tried, sorry! Please let us know how you get on!