Curry Puffs

My mother’s curry was Malaysian. Her sisters, who live in Kuala Lumpur, would drive to Malacca for the sole purpose of visiting a spice shop where their preferred powder was ground; once a year, they would mail some to us. At home in Michigan, my mother used the spice blend to prepare a broth in which she cooked chicken, potatoes, and lots of onions. She finished the curry with coconut milk and would serve it, over rice, for dinner. I made this all the time when I was learning how to cook,