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CindyJ | Mar 15, 201703:30 PM     18

I've been using Penzey's Hot Curry Powder when I make curried chicken. I can replenish my supply online, but my daughter can go to Kalustyan's in NYC and shop for me. My problem is, I'm overwhelmed by the choices of premixed curry seasonings I see on Kalustyan's website, and even more confused when I think about blending my own curry mix.

West Indian? Jamaican? Sri Lankan? Bengal? Dark roasted? Hot Madras? Curry powder? Curry paste?

What are the distinctions I should be aware of? Are certain curry powders better with certain meats? Where/how should I begin to decide? Thanks!

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