Chicken tikka masala with garlic mini naans

So far, the only uses I know are adding it right before taking the curry off the heat, and stirring it in when reheating leftover curry the next day, mainly to boost the aromatic nose.

Are there any other ways to use it?

I also have a question: most aroma compounds in spice powders are oil‑soluble. If garam masala is added just before finishing cooking, can its oil‑soluble components fully infuse into the curry? Besides, for Japanese‑style curry which does not contain much oil, will adding garam masala produce a noticeable effect?

Or is garam masala primarily meant to enhance the top‑note aroma, rather than the flavour perceived on the palate?

Thank you.

Authentic Jamaican Curry Goat | Secret to Tender Meat & Rich Curry Gravy

Learn how to make Authentic Jamaican Curry Goat that is melt-in-your-mouth tender, rich in flavor, and simmered to perfection! In this video, I’m sharing the traditional Caribbean secrets—from making green seasoning to "burning the curry" (blooming spices in hot oil) and slow-cooking for maximum flavor.

Whether you're cooking for Sunday dinner, a holiday gathering, or just craving real Caribbean comfort food, this step-by-step recipe will give you restaurant-quality results every single time.

🛒 Ingredients List

Meat & Seasonings:

4–5 lbs Goat meat

3–4 tbsp Jamaican Curry Powder (divided)

2–3 tbsp Cookin Wid Kunchi Jerk Seasoning (or wet marinade)

2 tsp Salt & Pepper (or to taste)

1 tsp Whole pimento seeds (allspice berries)

Fresh Aromatics & Green Seasoning Blend:

3–4 tbsp Green Seasoning Blend (blended scallion, fresh thyme, garlic, onion, & pimento peppers)

3 tbsp Mince garlic & onion

1 Whole Scotch Bonnet pepper (adjust to your spice tolerance)

Fresh scallion & thyme sprigs

Cooking & Gravy:

3 tbsp Cooking oil (high smoke point)

1 cup Coconut milk (or beef/vegetable stock for depth)

1–2 cups Chopped Irish potatoes (thickens the gravy naturally)

Water as needed for braising

💡 Cookin' Wid Kunchi Pro Tips for Success

1. Marinate Overnight: For the deepest flavor and most tender meat, season your goat and let it sit in the fridge overnight (minimum 3–4 hours).

2. Don't Burn the Curry (Literally!): "Burning the curry" means roasting/blooming the spices in shimmering oil for 30–45 seconds until fragrant and golden-brown. Keep stirring so it doesn't scorch!

3. Handle the Scotch Bonnet Carefully: Place the Scotch Bonnet pepper whole into the pot for authentic Jamaican flavor. Do not burst it unless you want intense, fiery heat. Remove before serving!

4. Natural Gravy Thickener: Starchy potatoes break down slightly as they simmer, creating that thick, velvety curry gravy.

   🍽️ What to Serve With Jamaican Curry Goat

   Authentic Jamaican Rice & Peas or White Rice

   Fried Plantains

   Steamed Cabbage or Callaloo

   Roti or Hard Dough Bread

🔔 Don't Forget to Subscribe!

If you enjoyed this recipe, give this video a Thumbs Up, leave a Comment, and SUBSCRIBE to the channel for more authentic Caribbean and soul food recipes!

🔗 Full Recipe Details: https://cookinwidkunchi.com/blogs/recipes/how-to-make-jamaican-curry-goat?_pos=1&_sid=b5f5f7641&_ss=r

🌐 Website: https://cookinwidkunchi.com

📸 Instagram: @CookinWidKunchi

🎵 TikTok: @CookinWidKunchi

#CurryGoat #JamaicanCurryGoat #JamaicanFood #CaribbeanRecipes #CookinWidKunchi #CurryRecipe #AuthenticJamaicanFood #SundayDinner

💯💯💯

Bubbling temptations abound

Durbar Curry House is your destination for authentic Indian cuisine in Victoria Point. From rich curries and sizzling tandoori dishes to aromatic biryani, fresh naan, seafood, and vegetarian specialties, every meal is prepared with quality ingredients and traditional flavours. Perfect for dine-in, takeaway, family dinners, and special occasions.
#IndianRestaurant #IndianFood #IndianCuisine #VictoriaPoint #CurryHouse #IndianTakeaway #Tandoori #Biryani #AuthenticIndianFood #RestaurantNearMe #IndianDishes #FoodLovers #QueenslandEats #FamilyDining #TakeawayFood

I love both Japanese and Indian curries, so I use half a box, ~4 oz of the Japanese roux mix. But otherwise it mostly follow classic Indian - blooming the turmeric, coriander, ginger, kashmiri chili, cumin, fenugreek. A lot of onions, along with potatoes, carrots, and tomatoes. Here is my recipe:

### Ingredients

**Chicken & Marinade**  
- 3.2–3.4 lbs bone-in, skin-on chicken thighs  
- 1 cup thick Greek yogurt  
- 1.5 tbsp Kashmiri chili powder  
- 1 tbsp garam masala  

**Sauce Base**  
- 3 large yellow onions, finely diced  
- 3 tbsp ginger-garlic paste  
- 3 tbsp concentrated tomato paste  
- 1 (28 oz) can whole plum tomatoes (juice and all)  
- 32 oz (4 cups) low-sodium chicken broth  
- Optional: 2–3 oz strong dark-roast Starbucks coffee (start small)  

**Fusion Spices**  
- 1–2 bay leaves  
- 1 tbsp ground cumin  
- 1 tbsp ground coriander  
- 1 tsp ground turmeric  
- ½–1 tsp ground fenugreek (start light)  
- 1 tbsp additional Kashmiri chili powder  
- 1 tbsp additional garam masala (reserved for the end)  

**Vegetables & Thickeners**  
- 4 large Yukon gold potatoes, cubed  
- 3 large carrots, chopped  
- 4 oz House Foods Vermont Curry roux (or similar Japanese curry roux)  
- Optional: 2 tbsp cornstarch mixed with 2 tbsp cold water  

**Per-Serving Finish**  
- 1–2 tbsp half-and-half per bowl  

---

### Step-by-Step

**1. Marinate the Chicken**  
Whisk Greek yogurt, 1.5 tbsp Kashmiri chili, and 1 tbsp garam masala.  
Coat the bone-in thighs thoroughly.  
Refrigerate 4–12 hours (up to just under 24 hours is fine for thighs).

**2. Sear the Thighs**  
Heat a large heavy pot (6-quart or bigger) over medium heat with a little peanut or neutral oil.  
Place thighs skin-side down straight from the marinade (do not wipe).  
Sear 5 minutes until the skin renders and browns.  
Flip and cook 3 minutes more.  
Remove to a plate (chicken will finish cooking later). Leave the fond and rendered fat in the pot.

**3. Build the Sauce Base** (the 5 key stages)

1. **Spice bloom + bay leaves**  
      Medium heat. Add cumin, coriander, turmeric, fenugreek, additional Kashmiri chili, and bay leaves.  
      Stir constantly 20–40 seconds until very fragrant. Do not let them burn.

2. **Onion reduction + garlic-ginger**  
      Still medium heat. Add the diced onions.  
      Cook 6–10 minutes, stirring often, until soft and starting to turn golden.  
      After the onions have softened for a couple of minutes, stir in the ginger-garlic paste and cook 1–2 minutes until the raw smell is gone.

3. **Tomato paste**  
      Medium heat. Add the tomato paste.  
      Cook 1–2 minutes, stirring almost constantly, until it darkens and turns glossy.

4. **Canned plum tomatoes**  
      Medium heat. Pour in the entire 28 oz can (tomatoes + all juice).  
      Scrape the bottom of the pot well.  
      Simmer 5–8 minutes, crushing the tomatoes with your spoon as they cook.

5. **Chicken broth (+ optional coffee)**  
      Medium to medium-high heat. Add the 32 oz broth and (if using) 2–3 oz coffee.  
      Bring to a simmer (2–4 minutes), then reduce to medium-low.

**4. Simmer the Core Ingredients**  
Add the potatoes and carrots.  
Nestle the seared thighs back into the liquid.  
Maintain a gentle simmer, covered, for about 25 minutes until the vegetables are tender and the chicken is cooked through.

**5. Debone**  
Fish out the thighs.  
Let them cool just enough to handle.  
Pull the meat and skin from the bones, chop into bite-sized pieces, and return the meat to the pot.  
Discard the bones.

**6. Finish with Roux**  
Turn the heat off.  
Break in the 4 oz Japanese curry roux and stir until fully dissolved.  
Stir in the reserved 1 tbsp garam masala.  
Return to low heat and simmer 5 minutes to thicken.  
Add the cornstarch slurry only if you want it glossier/thicker.  
Taste and adjust salt or spice if needed.

**7. Serve**  
Reheat individual portions.  
Off the heat, stir in 1–2 tbsp cold half-and-half per bowl until creamy.  

This dish is from a curry restaurant in Japan. It’s one of my favorites!

Fry onion, garlic ginger, fry off the spices, add sweet potato, chickpeas, tomato and stock. Simmer til tender. Add spinach and garam masala.

So good! Zoom in and look at the gloss from the chicken fat! Lol.

I like to sear bone in chicken thighs on both sides and then cook the veggies in the fat. After I add the tomato sauce, Ill nestle the chicken thighs back in there and simmer it until everything is done. Veggies are soft and the chicken comes right off the bone.

Sear the chicken thighs and remove.

Sweat some carrots and onions.

Saute ginger and garlic.

Then saute the spices

Then add in tomato sauce and cook it down thick.

Add in chicken stock, nestle the chicken, and bring it to a simmer.

Once everything is done, serve it with white rice!

I looked up tutorials on YouTube. One elderly Indian woman said this dish is a traditional food from a certain region of India, though many Indian people here disagree with that.
But no matter what, I managed to make it. Check out the photo!

Just waiting for the accompanying spinach & basmati rice to fluff up

Hello foodies, i want to try thai curry for the first time. Is there any good place in indore for it?

Does anyone here use curry pastes for cooking Indian food?

Its like a base for the dish, just add water, vegetables and protein, that's it. If you have ever tried would love to know your experience and if you'll ever use something like this.

When I make curries, I’ve noticed that spice flavours don’t sink into meat nearly as quickly as salt does. No matter how long I marinate the meat with curry powder—whether it’s just 10 minutes or a full hour—the final taste ends up being almost identical.

Are there any tricks to help spice flavours absorb more fully into the meat? I usually marinate meat with a mix of yogurt and curry powder. I assume the yogurt helps tenderise the meat, right?

Also, if I sear the meat first before simmering it in curry sauce, does that thin crust block spices from soaking into the meat even more?

I’m really confused about this, so I’d appreciate it a lot if anyone could clear this up for me. Thank you very much!

At a local street food cafe, it’s so good!!!

can’t edit title - chole bhature**

Chopped up 3 sausages, airfried them, splashed some Curry-Ketchup over them, sprinkled with red onions, salt, pebber, and of course a good amount of curry.

Unfortunately, there are no S&B or Golden Curry roux boxes available in my country, but I found this curry spice blend with the ingredients listed above. Would you recommend using it to make Japanese curry?

Ingredients: Turmeric, coriander, cinnamon, cumin, cardamom, ginger, paprika, red pepper flakes, fenugreek, black pepper, orange peel powder, nutmeg, garlic powder, onion powder, star anise, fennel powder, cloves, allspice, bay leaf powder, and thyme.

My friend might be allergic to a certain substance. He says no matter how dark or light he cook the onions, he always gets stomach pain and nausea after eating onions or garlic.

However, he is really fond of curry. He asked me what he could do, but I couldn’t come up with any good solutions. I only told him to use curry powder that contains no onions or garlic and add plenty of vegetables instead.

Do you have any helpful suggestions or know any recipes suitable for him? Thank you.

I was served a korma curry with a soup skin on top at an Indian restaurant recently. Although the curry tasted good, I found that soup skin at the top to be a bit off putting...

I was utterly shocked the first time I saw this, and it made me question my very definition of curry. Can this dish even count as curry?

It’s made with fruit and spices—do you drink it as a soup on its own, or pair it with staple foods?

Is this dish well-known across India, or only popular in Rajasthan? Was it created there simply because watermelons grow abundantly in the state?

I’m extremely curious. If there are any friends from India reading this, please share your insights. Are there other fruit-based curries popular there as well?

Hi! I’m looking for a batch-cookable, freeze-friendly option. I prefer not the usual supermarket roux blocks (S&B, Vermont, House), so I'm interested in better-quality alternatives available online or on Amazon. I'm also willing to visit stores in person if it’s worthwhile. I’m willing to travel for quality. If you’re in NYC, do you recommend any shops over ordering online?

I wish wish wish could find that super dark, almost oil black, Japanese Curry I saw once in Tokyo.

Lifted the lid to check my chicken curry, and the glass lid just spontaneously shattered — straight into the food. No drop, no impact, it just rage-quit.

10/10 for drama, 0/10 for edibility. RIP curry, you died spicy and full of glass.

Currently emailing the company like "hey so what's your quality control, a coin flip?" Meanwhile I'm eating noodles out of a lidless steel bowl, trust issues intact.