Indian Curry Powder

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This aromatic curry powder makes cooking curries a breeze! Use it in your favourite curries of course, but also in soups, stews, salad dressings or anything that needs a hit of flavour and spice! If you wish, you can toast the whole spices before grinding them. That deepens the flavour and adds smoky notes to the curry powder. Use it in recipes such as Jungle Shrimp Curry or Curried Chicken Salad Sandwiches or anything that you like!

Indian Curry Powder

2 tbsp each, whole spices: cloves, green cardamom, fennel seeds, coriander seeds, cumin seeds, dried fenugreek leaves (Kasoori methi)

1 tbsp each, whole spices: black mustard seeds, fenugreek seeds, black peppercorn

1 tbsp each, ground spices: turmeric, dried ginger

2 each, whole spices: cinnamon sticks (each 2 inches long), star anise

2 mace florets (optional)

6 dried red chilies

1 whole nutmeg, crushed

A generous pinch of saffron strands

Combine all of the whole spices in the jar of a spice grinder and process to a smooth powder.

Add the ground spices, fenugreek leaves and saffron and grind again till well blended.

Transfer to an airtight container and store in a cool, dark cabinet.

Laal Maas (Lamb Curry)

Laal Maas

This famous, fiery hot lamb curry from Rajasthan is seasoned with whole spices and red chilies. I like to use some paprika along with the cayenne pepper to temper the heat and add that gorgeous red colour to the curry. Serve with naan and a fresh salad.

2 tbsp oil

6 each, whole spices: cardamom, cloves

1 star anise

2 inch stick of cinnamon

1 mace flower, optional

1/4 crushed nutmeg, optional

1 large cooking onion, finely chopped

4 cloves garlic, finely chopped

1 inch piece of ginger, finely chopped

1 lb boneless leg of lamb, cubed into bite sized pieces

1 tsp each, ground spices: coriander, cumin

1/2 tsp cayenne pepper

1 tbsp paprika

Salt to taste

1/2 cup each: thick Balkan style plain yogurt, water

2 tbsp chopped fresh coriander

Warm oil in deep heavy skillet over medium high heat. Add cardamom, cloves, star anise, cinnamon stick, mace and nutmeg (if using). Sizzle spices for 1 min, then add onions.

Saute onions until lightly browned, about 5-7 min.

Add lamb, garlic, ginger, all the ground spices and salt. Saute for 5-7 min until lamb browns lightly and becomes aromatic.

Add yogurt, stirring all the while for 1 min. Add water, mix well, cover and bring contents of skillet to a boil. Reduce heat and cook for 2 hours or longer until lamb is very tender and sauce is thick. Stir occasionally and add another 1/4 cup of water if needed.

Fold in fresh coriander and serve.

Serves four


Chicken Curry With Chickpeas

Chicken Curry With Chickpeas

The delicious meaty goodness of chicken and chickpeas come together in this unusual and tasty dish! Serve with basmati rice.

1 lb (about 8) boneless skinless chicken thighs
4 tbsp oil, divided
Salt to taste
½ tsp each, divided: ground cumin, ground coriander, garam masala, turmeric, cayenne pepper, dried fenugreek leaves
1 small onion, finely chopped
2 cloves garlic, finely chopped
½ inch piece ginger, minced or grated
1 ½ cups (about 8 large) canned whole plum tomatoes, lightly drained and pureed in food processor or blender
1 tbsp ground almonds
1 cup cooked chickpeas
1 cup water
1 tbsp each, finely chopped, fresh: parsley, coriander, mint, dill
1 tbsp butter

Preheat oven to 420F. Line a baking tray with parchment.
Cut chicken into small bite sized pieces. Place in large mixing bowl. Add 2 tbsp oil, salt to taste and ¼ tsp of all the spices. Mix well to combine, then spread chicken in single layer on parchment lined tray.
Bake for 20 min. Remove from oven and reserve chicken with all of its juices.
Warm remaining 2 tbsp oil in deep non stick skillet over medium high heat. Add onions, ginger and garlic. Sauté until slightly softened, about 5 min. Reduce heat to medium and add tomatoes, salt to taste, remaining ¼ tsp of all the spices and ground almonds. Cook for 5 min until mixture thickens slightly.
Add chickpeas, water and reserved chicken with juices. Mix well, cover skillet and cook for 20 min on medium low heat.
Fold in chopped herbs and butter.
Serve hot.
Serves four



Chicken Curry With Potatoes and Carrots

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3 tbsp vegetable oil
4 each, whole: cardamom, cloves
½ inch stick cinnamon
1/2 tsp cumin seeds
4 cloves of garlic, grated or minced
1 inch piece of ginger, grated or minced
1 medium onion, finely chopped
1 carrot, peeled and diced
1 medium Yukon Gold potato, peeled and diced
8 chicken thighs, bone in, skin removed (about 2 lb)
1 tsp each: garam masala, ground cumin, ground coriander, dried fenugreek leaves
½ tsp each: turmeric, cayenne pepper
Salt to taste
1 cup plain Balkan style yogurt
1 cup water  

Warm oil in deep non-stick skillet set over medium heat. Add the whole spices, cinnamon stick and cumin seeds. Allow spices to sizzle and become fragrant, about 30 sec. Add garlic and ginger, sauté for about 1 min until they brown lightly. Add the onions and sauté for about 8–10 minutes, stirring occasionally until lightly browned. Add carrot and potato, sauté 2 min. Add chicken and brown for 5 min.
Add spices and salt, sauté for 1 min.
Add yogurt and water, mix well.
Cover, and bring the contents of the pan to a boil. Immediately reduce heat to medium low and cook for 1 hour, until chicken is tender and sauce cooked through. Stir occasionally. If sauce is too soupy at the end of cooking time, uncover skillet, turn up heat and boil off excess sauce for a few minutes.

Serves four

Bengal Fish Curry

This curry is made Bengali style with coconut milk and mustard. Serve over basmati rice for a satisfying meal.

1 lb (500g) skinless Sea Bass fillet, cut into 2 inch chunks
Salt to taste
½ tsp turmeric
2 tbsp lemon juice
2 tbsp oil
1/2 tsp black mustard seeds
2 cloves garlic, minced
½ inch piece ginger, minced
1 medium onion, finely chopped
2 green chillies, thinly sliced
1 cup canned plum tomatoes
1 cup premium coconut milk
1 tsp each: garam masala, ground coriander
½ tsp turmeric, red chilli powder (cayenne pepper)
1 tbsp prepared grainy Dijon mustard
2 tbsp chopped fresh coriander


Place fish in deep mixing bowl. Add salt, ½ tsp turmeric and lemon juice. Toss well to coat, cover and refrigerate 15 min.
Meanwhile, warm oil in deep non-stick skillet set over medium heat. Add mustard seeds, sauté 30 sec till they start spluttering. Add garlic, ginger, onions and green chillies. Sauté until onions are lightly softened, about 5 min. Add tomatoes and cook for 5 - 7 min until they break down and blend into the sauce. Add coconut milk, salt, remaining spices and mustard. Mix well, cover skillet and bring mixture to a boil. Reduce heat to medium low and cook for 5 min until sauce has thickened slightly.
Wash fish and dry gently with paper towels. Add fish pieces to skillet, stirring to coat with sauce. Cover skillet and bring to a boil. Reduce heat to medium low and cook for about 10 min or until fish is cooked through and tender.
Fold in fresh coriander.

Serves Four.