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In most Indian dishes (i.e., main dishes, not chutneys) you fry the spices in oil at the beginning of the process or you add the spices later and let them cook in the oil layer at the top of the liquid (there's a name for this, but I forget what it is...) so most dishes don't call for roasting the spices separately (at least, not in the books that I have). ...


Replace 1 teaspoon curry powder with 2 tablespoons chicken powder.

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