Mild Curry Powder Recipes

BEST CURRY POWDER

Steps:

• Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/coffee grinder along with the remaining ingredients and grind until you get a fine powder. Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks. Makes approx. 1/2 cup of curry powder.
• To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice.

MILD CURRY POWDER

Steps:

• In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

FAMILY MEALS: MILD CHICKEN CURRY

Steps:

• Heat the oil in a heavy-based pan. Fry the onions gently for 5 - 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
• Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don't catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
• Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.

MILD CURRY POWDER

Steps:

• Combine all ingredients.
• Store in an airtight container in a dark, cool place for up to 2 months.