My Malaysian chicken curry is a spicy yet creamy dish that goes well with rice or bread. In Malaysia, the spice mix can be readily purchased from the wet market, although my parents used to make their own. They would wash the raw spices, dry them under the sun, toast them, then bring them to the mill to have them ground into powder. Having lived abroad for the past 18 years, often in places where I could not purchase Malaysian curry powder, I started mixing my own, although not to the same extent as my parents. I simply mix spice powders together. It took me a few attempts to get the mix right, but I finally got the thumbs up from my mum. Try it!