How to Cook Curry Using Only Dried Ingredients

jackie m live

In this broadcast I showed how to shop for and use dried ingredients for curry recipes. Please note the general rule of thumb is to halve the dried ingredients when substituting for fresh, but often you would need quite a lot less than that, as you can see in my video.


  • 1 kg meat (I’m using chicken legs)
  • ½ cup fried shallots
  • 3 Tbsp dried garlic granules
  • 1 tsp lemongrass powder (optional)
  • 1 tsp ginger powder (optional)
  • 3-4 Tbsp Malaysian curry powder
  • 1 Tbsp chicken powder
  • 1 tsp salt
  • 1-2 tsps sugar
  • 1L liquid (combination of water+coconut cream or coconut milk or reconstituted coconut milk powder)
  • 4 Tbsp oil


  1. Combine fried shallots, garlic granules, lemongrass powder, ginger powder and curry powder and add water to mix to a paste.
  2. Heat oil in deep saucepan, then add the spice paste and sauté until oil separates (about 3 minutes)
  3. Add meat and cook a further 3 minutes.
  4. Add all other ingredients and simmer, covered, until meat is tender and cooked through. Add more liquid if it dries out too much during the cooking process.
  5. Adjust seasonings, remove from heat and serve.


         Rode Mic

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