Curry powders originated in Chennai (Madras) where the locals who worked for the British in the 18th century made traditional Indian dishes for newcomers.
Use about 1 tsp. of Madras Curry per pound of beef, chicken, fish, or poultry. Curry can be used in so many dishes including rice, sauces, chicken or seafood salads, vegetables, and soups. Pairs well with lentils, beans, and rice. To make a paste simply mix 1 Tbsp. curry powder with 1 Tbsp. each of water and oil. This paste can be used as a base for making a sauce.
MSG-Free
Vegan
Nut-Free
Dairy-Free
Gluten-Free
Onion-Free
Corn-Free
Sweetener-Free
Sugar-Free
Vegetarian
Vegan
Coriander, cumin, black pepper, regular yellow mustard, turmeric, ginger, curry leaves
