🧑🍳 Curry powder is one of the most famous spice blends in the world — colourful, aromatic, and packed with flavour. Let’s break it down so you know exactly what it is, how it’s used, and why it’s so popular (especially in Chinese-style curry sauces).
⸻
🌿 What Curry Powder Actually Is
Curry powder isn’t one single spice — it’s a blend of many. It was first made by the British during colonial times to recreate the complex flavours of Indian curries, so it’s not traditional to India itself — it’s a Western invention inspired by Indian spice mixes (like garam masala).
⸻
🟡 Common Ingredients
Typical curry powder includes: • Turmeric – gives the golden yellow colour and earthy taste • Coriander seeds – citrusy, nutty base flavour • Cumin – warm, smoky depth • Fenugreek – slightly sweet and bitter, adds complexity • Mustard seeds – subtle heat and tang • Chilli powder – brings the spice level up • Black pepper – for mild heat • Ginger powder – warmth and sweetness • Garlic powder – savoury base note • Cloves / cinnamon / cardamom (optional) – for aroma and sweetness
Each brand or region has its own version — mild, medium, or hot.
⸻
🍛 Flavour Profile • Warm, earthy, aromatic • Slightly spicy, not too hot • Balanced between savoury and sweet tones
⸻
🇨🇳 Curry Powder in Chinese Cooking
In Chinese takeaways, curry powder is a key base for Chinese curry sauce — especially in dishes like: • Chicken curry • King prawn curry • Chips and curry sauce
Chinese chefs usually combine curry powder with: • Onion and garlic • Flour or cornflour (to thicken) • Oil or butter • Water or chicken stock • A bit of soy sauce • Optional Chinese curry paste or MSG
This gives that smooth, rich, slightly sweet and spicy curry sauce you find in takeaways.
⸻
🥄 How to Use It • Fry the powder briefly in oil to release its aroma (called “blooming” the spices) • Add liquid (like water, stock, or coconut milk) • Simmer until thickened or until it coats your ingredients
You can use curry powder to season: • Chicken, beef, or prawns • Fried rice or noodles • Vegetables or tofu • Chips or potatoes • Soups or marinades
⸻
🧂 Storage Tips • Keep it in a cool, dark place, airtight container • Lasts up to 6 months before losing aroma
⸻
🔥 Quick Tip for Extra Flavour
Mix curry powder with a bit of soy sauce, sugar, and sesame oil — it transforms into a great marinade or base for a Chinese curry paste.
Mrchang
🧑🍳 Curry powder is one of the most famous spice blends in the world — colourful, aromatic, and packed with flavour. Let’s break it down so you know exactly what it is, how it’s used, and why it’s so popular (especially in Chinese-style curry sauces).
⸻
🌿 What Curry Powder Actually Is
Curry powder isn’t one single spice — it’s a blend of many.
It was first made by the British during colonial times to recreate the complex flavours of Indian curries, so it’s not traditional to India itself — it’s a Western invention inspired by Indian spice mixes (like garam masala).
⸻
🟡 Common Ingredients
Typical curry powder includes:
• Turmeric – gives the golden yellow colour and earthy taste
• Coriander seeds – citrusy, nutty base flavour
• Cumin – warm, smoky depth
• Fenugreek – slightly sweet and bitter, adds complexity
• Mustard seeds – subtle heat and tang
• Chilli powder – brings the spice level up
• Black pepper – for mild heat
• Ginger powder – warmth and sweetness
• Garlic powder – savoury base note
• Cloves / cinnamon / cardamom (optional) – for aroma and sweetness
Each brand or region has its own version — mild, medium, or hot.
⸻
🍛 Flavour Profile
• Warm, earthy, aromatic
• Slightly spicy, not too hot
• Balanced between savoury and sweet tones
⸻
🇨🇳 Curry Powder in Chinese Cooking
In Chinese takeaways, curry powder is a key base for Chinese curry sauce — especially in dishes like:
• Chicken curry
• King prawn curry
• Chips and curry sauce
Chinese chefs usually combine curry powder with:
• Onion and garlic
• Flour or cornflour (to thicken)
• Oil or butter
• Water or chicken stock
• A bit of soy sauce
• Optional Chinese curry paste or MSG
This gives that smooth, rich, slightly sweet and spicy curry sauce you find in takeaways.
⸻
🥄 How to Use It
• Fry the powder briefly in oil to release its aroma (called “blooming” the spices)
• Add liquid (like water, stock, or coconut milk)
• Simmer until thickened or until it coats your ingredients
You can use curry powder to season:
• Chicken, beef, or prawns
• Fried rice or noodles
• Vegetables or tofu
• Chips or potatoes
• Soups or marinades
⸻
🧂 Storage Tips
• Keep it in a cool, dark place, airtight container
• Lasts up to 6 months before losing aroma
⸻
🔥 Quick Tip for Extra Flavour
Mix curry powder with a bit of soy sauce, sugar, and sesame oil — it transforms into a great marinade or base for a Chinese curry paste.
2 weeks ago | [YT] | 4