Curries - as we know them - are an invention of the British Raj. They are thought to have been invented in the 19th century for members of the East India Company. At Steenbergs we have developed our own organic Madras Curry Powder that is really versatile - use a small amount to lift a vegetable soup or as a dry marinade on beef before barbecuing or mixed with mayonnaise for curried eggs during Christmas or perhaps even for a Saturday night curry! The core elements to Steenbergs organic Madras Curry Powder are the sweet spices (almost like our mixed spice) of cinnamon and nutmeg. Pungent spices such as cloves, cardamom and cumin add a depth of character. Our Indian chilli and fenugreek, Keralan black pepper and Sri Lankan ginger give it some bite - our mild and hot curry powders simply have higher/lower amounts of chilli. These almost conflicting flavours are melded together by amalgamating spices  -fennel seeds, coriander seeds and turmeric (which also gives it a characteristic yellow colour). We add a little powdered garlic and onion to increase the versatility of the blend. For a simple curry, fry 1 chopped onion and 2 chopped garlic cloves in sunflower oil together with 2 tablespoons of Steenbergs organic Madras Curry Powder. Next brown 500g of chicken (cut into 2cm cubes) in the spices. Add 2tsp lemon juice, 1 can of chopped tomatoes and 250ml of vegetable stock. Cook for 2 hours on a low heat, then add 2tsp Steenbergs organic garam masala and chopped fresh coriander leaves 5 minutes before the end. Serve with rice and dhal. Hand-blended by Steenbergs Organic at our spice factory in North Yorkshire.Ingredients: organic cumin, organic coriander, organic turmeric, organic ginger, organic yellow mustard seeds, organic fenugreek seeds, organic cinnamon, organic cloves, organic green cardamom, cayenne pepper, organic onion, organic garlic and organic black peppercorns.

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