Indian Curry

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Appears in Cook's Illustrated January/February 1997, America's Test Kitchen TV

This curry features the warm fragrance and clear, intense flavors of cardamom, cumin, cinnamon, coriander, and turmeric.

SERVES 4 to 6

TIME 1½ hours

has video

WHY THIS RECIPE WORKS

For a deeply flavored curry, we fried or roasted the whole spices and then added the aromatic ginger and garlic with the meat and liquid ingredients. When the meat was fully cooked, we finished by adding the vegetables and cooking until all...

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