A note before beginning: turmeric stains like nothing else! Don't use a plastic container to mix the curry in (unless you intend to throw away or don't care about discoloration), use glass or metal. Wear an apron when cooking, or you will have yellow spots for the rest of the life of your garments. (A tip from experience, grr!)
5 Tbs coriander
5 Tbs cumin
2 Tbs garlic powder
2 Tbs fenugreek seeds
2 Tbs turmeric
2 Tbs paprika
1 Tbs chili powder
1/2 Tbs asafetida powder
1/2 Tbs ginger
1/2 Tbs mustard powder
1/2 Tbs black pepper
1/2 Tbs cinnamon
2 chicken breasts
5-6 Tbs butter
1/2 can of olives, sliced
1 can of sliced mushrooms, or 1/2 cup sliced fresh mushrooms
1 small onion, diced
1/2 jar sliced roasted sweet peppers
Curry Powder Base:
Mix together all spices. Store in an airtight container in a cool dark place up to 6 months.
Curry Paste:
Mix together 2 Tbs. curry powder base and 1/2 cup water, 1 Tbs at a time. Melt butter; add curry paste all at once. Stir constantly for 2 minutes.
Chicken Curry:
Add chicken and remaining ingredients. Simmer approx. 30 minutes to let flavors blend. Serve over saffron rice.
