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I've always been a huge fan of British Indian Restaurant (BIR) food and have tried to replicate the dishes at home for years with little success. About two years ago, I came across a chef called Julian Voigt and his channel on youtube. Having subscribed to his e-book, I've been producing restaurant quality BIR curries ever since.

Our friends and family have also followed in my foot steps but the problem for them is having to buy many different spices in order to achieve the BIR results but only using these spices infequently. This inevitably results in lots of out of date spices filling the kitchen cupboards. 

So, the pressure has been on to produce a ready made curry mixed powder and after extensive testing and cooking, DA MALAT has launched CURRY MIXED POWDER.

Pre Cooked Chicken Recipe


1kg chicken breast cut into 2cm cubes

small pot natural yoghurt

2 x Tbsp (10g) DA MALAT Curry Mixed Powder

1 ltr chicken stock


Mix the Curry Mixed Powder and yoghurt in a large bowl and add the chicken cubes. Leave covered in the fridge for 2 hour but preferably overnight.

Once the chicken has marinated, remove from the fridge half an hour before cooking to allow to come up to room temperature. Bring the stock up to a simmer and add the chicken. Simmer for 15 minutes until the chicken is cooked.

Drain the chicken and use in a curry recipe straight away or cool and store in the fridge for up to 2 days. 

Indian Food
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