Skip the store-bought roux. When you build your curry from whole spices, the depth of flavor is on another level entirely. This guide walks you through the essential spice ratios and technique to make authentic Indian curry at home using Vishwas Spices — sourced directly from India.
Heat 2 tbsp of oil in a heavy-bottomed pan over medium heat. Add the cumin seeds and wait for them to sizzle and pop — this blooms the spice and releases its aroma. Add sliced onion and cook slowly until deep golden brown, about 15–20 minutes. Do not rush this step; it is the flavor foundation of your curry.
Add 1 tsp each of grated ginger and garlic. Fry for 1–2 minutes until the raw smell disappears. Add turmeric, coriander powder, and chili powder. Stir constantly and fry the spices in the oil for 1–2 minutes, being careful not to burn them.
Add 1 chopped tomato and cook down until it breaks apart completely and the oil begins to separate from the masala. This signals the base is ready.
Add 300g chicken pieces (bone-in for more flavor) and coat well in the masala. Add 200–250ml water, bring to a boil, then reduce to a simmer for 15–20 minutes until cooked through.
Remove from heat and stir in garam masala. Adjust salt. Garnish with fresh coriander leaves and a swirl of cream if desired. Serve with basmati rice or naan.
The difference between a flat curry and a deeply aromatic one often comes down to spice freshness. Spices sitting on supermarket shelves for months lose their volatile oils — and with them, their flavor. Vishwas Spices sources directly from Indian farms with no additives, so every spice delivers the aroma and potency your curry deserves.