March 13, 2015 – I just love Indian curry. I love to colour, the taste, the odour…. it just exudes warmth.
Indian food certainly wasn’t something I grew up with. My sole exposure to curry powder growing up was a recipe my Mom used to make, she called it Celestial Chicken and it was simple enough. Curry powder, mustard, and honey poured over chicken thighs and baked in the oven.
And that was pushing the envelope for my family. Both of my grandmothers cooked wholesome food, much of it fresh from the orchard/farm. But spices were pretty much limited to salt and pepper, and maybe a bit of mustard and dried herbs such as thyme and a bay leaf.
Mom’s was one of the recipes I left home with, but I haven’t made it in years since my curries have developed a little more depth, and a lot more flavour in the past 27 years. And my go-to curry powder for the past ten years or so has been this one, from Monsoon Coast Exotic World Spices, based on Saltspring Island. When I run out and can’t find it I get a bit panicky it’s such a staple.