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Curry Powder Singapura

$14.30

Curry de Singapour | Currypulvers | カレーパウダー

Formerly named – Supreme Curry Powder.

Signature product at Anthony The Spice Maker! This curry powder is one of the Supreme Blends masterfully concocted by Anthony. It is named Curry Powder Singapura because Anthony has carefully studied many traditional curry recipes by the different ethnicities we have in Singapore and eventually, he mastered what is the main constituent of spices needed in a “Singapore style” curry. Use this to cook meat or vegetable curry, use it as a seasoning for seafood or sprinkle it on any stir-fry dishes and potatoes for roasting.

Ingredients: Coriander, Chili, Fennel, Cumin, Turmeric, Fenugreek, Cardamom, Black Pepper.

All natural with no preservatives, no MSG.

Crafted and made in Singapore by Anthony The Spice Maker.

Packed in a food-grade resealable spice pouch.

Net Weight 150g

        

Click here to read Step-by-Step Tutorial on How to Order for International Shipping.

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How To Turn Curry Powder Singapura Into A Paste

Using a mortar and pestle, pound 3 medium-sized chopped onions with 50ml water, 4 cloves garlic, 4 candlenuts and 3 tbsps Curry Powder Singapura into a paste-like consistency. Use a food processor if a mortar and pestle are not available.

Curry paste serves to flavour approximately 1kg of chicken.

 

A Guide on How to Cook Curry Singapura for 5 pax

Prepare:

Curry paste

5 tbsp cooking oil

1kg chicken parts marinated with 2 heaped tbsp of Curry Powder Singapura

500g potato chunks

700ml water

200ml coconut cream

Salt to taste

Directions:

1. On medium-low heat, stir-fry curry paste with cooking oil for about 15 mins.

2. Add chicken and stir-fry for 5 mins.

3. Add potatoes and water to cook.

4. When chicken is cooked, stir in coconut cream.

5. Turn off the heat after curry comes to a boil.

6. Allow the curry to rest for at least 30 mins. Reheat curry prior to serving.

Best enjoyed with rice while hot.

Weight 162 g

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