Hi folks. I had a delicious curry which was called Chicken Garam Masala, and the dominant taste was of course Garam Masala.

I know most people just use the garam masala at the end of the dish, but how can I recreate this dish and have the full flavour of the dish? From experience garam masala burns and darkens very quickly in the pan.

Chris

Hello Chris

Use whole Garma masala ingredients in the beginning, added to the hot oil along with cumin/mustard seeds etc. These ingredients for a curry for say 500 gm meat, you will need roughly

3 Large brown cardamoms, crack open the top with a rolling pin

2-3 inch piece of Cinnamon stick

3-4 Bay leaves

6 Cloves

6-8 Black peppers

Then add more than usual garam masala at the end and close the lid inmmediately. This allows flavours to mature and infuse.

If these things are old, they loose flavour. I store my surplus in the freezer, keeping only small amount in my kitchen cupboard.

Mamta