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I've lost count how many dreadful, tasteless supermarket curry powders I've bought over the years. It became my mission to source a curry powder (masala) that would give all of the restaurant flavour, without having to buy 20 ingredients to try and make a restaurant curry from scratch.

Almost all the Indian restaurant owners I consulted told me to try Kashmiri curry powder blends. Having tried many slightly different recipes, we have decided on a Kashmiri Basaar Curry Powder. The blend chosen is packed with flavour and more importantly produces a superb takeaway style curry.

Kashmiri Basaar Curry Powder uses a medium strength chilli and would be classed as producing a medium to slightly hot curry. Please follow the recipe below and let us know what you think:

500g chicken breast, cubed

small tub natural yoghurt

600ml Curry Base Gravy (see Curry Base Gravy page for recipe)

1 x medium onion, roughly chopped

4 x tbsp vegetable oil

1 x Tbsp tomato puree

1 x tsp Methi Leaves (Fenugreek leaves)

1 x tsp Kashmiri Basaar Curry Powder

2 x Tbsp Patak's Mild Curry Spice Paste

1 x tsp mint sauce (Coleman's or similar)


Place half the tub of natural yoghurt in a bowl and mix in 1 x Tbsp Patak's Mild Curry Paste. Add the cubed chicken to the bowl and coat well with the yoghurt mix. Leave covered in the fridge for a couple of hours (overnight would be best).

When ready to cook, remove the chicken from the fridge 20 minutes before to get to room temperature. Place a saucepan with 1 litre of water on a high heat and bring to a gentle simmer (turn down the heat once a gentle simmer has been reached. Add the marinated chicken. and cook for 10 to 15 minutes. Take the saucepan off the heat and remove the chicken with a slotted spoon, keep warm.

Heat the vegetable oil in a pan and add 1 x tsp Kashmiri Basaar Curry Powder. Fry gently for a couple of minutes and then add the tomato paste and Methi leaves. Gently fry for a minute or so then add the oniion. Frythe onion for 2 - 3 minutes until soft.  Add half the Curry Base Gravy and the cooked chicken. Bring to a gentle simmer and add the remaining Patak's Mild Curry Spice Paste. Add the remainder of the Curry Base Gravy (you may not need it all, just add until you have your desired amount of curry sauce)

Simmer the curry gently for 30 minutes until reduced slightly. The curry will now be ready, Serve with rice and popodoms.

Take the remaining yoghurt and add the tsp mint sauce. This makes a very nice mint yoghurt dip.


Vegetarian Thali
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