Join us for this week’s encore presentation of the Secret Ingredient as Todd Coleman, Food Editor for Saveur magazine, shares his secret for making authentic Indian-style Chicken Curry at home. Discover how frying whole spices in ghee (called “tarka” or “tadka”) releases and intensifies their flavor and find out how prepared curry powders differ from one another and why Muchi Curry stands out from the rest. Get ready to toss your take-out menu, because one taste of Todd’s Chicken Curry and we’re pretty sure you won’t need it anymore!

Get the Recipe: Indian-style Chicken Curry with Muchi Curry Powder

Recipe terms for this post:

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