Authentic Malaysian-Indian recipes, each paired with the perfect Chitthi Spice blends.
Golden turmeric fried chicken with crisp edges and fried shallots — a weeknight favourite that never lasts long.
Made with Turmeric Powder (Blend), Coriander Powder
Plump prawns tossed in a glossy, fiery chilli sambal with curry leaves — sweet, sour and hot in every bite.
Made with Chilli Powder
A tangy tamarind fish curry with okra — bright, warming and ready in under half an hour.
Made with Fish & Prawn Curry Powder
A rich, coconut-kissed chicken curry the way Ammikalu made it — deep with toasted spices and fresh curry leaves.
Made with Chicken & Meat Curry Powder
A gently spiced coconut kurma, creamy and comforting — the perfect partner for roti canai or dosa.
Made with Turmeric Powder (Blend), Cumin Powder, Fennel Powder, Chilli Powder, Coriander Powder
Silky yellow lentils simmered with turmeric, cumin and coriander, finished with a fragrant curry-leaf tempering — the comforting heart of any Malaysian-Indian meal.
Made with Turmeric Powder (Blend), Cumin Powder, Chilli Powder, Coriander Powder
