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Madras Curry

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Ever notice how curry tastes better the second day? It’s because the flavors have combined into something greater than the sum of the parts. For best results, the ingredients and especially the spices must be painfully fresh.

Always cook within the season’s availability. Winter is the domain of root vegetables and warming spices, whereas summer is filled with lighter fare and bright, fresh flavors. We used chicken, peas and our Madras Curry for this recipe, but you can try substituting any mix of vegetables, meats, or regional curry powders into the basic recipe below.

Madras Curry with Chicken and Peas

 

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