Gryffon Ridge Spice Merchants


Garam Masala Chicken Curry

  • 2 tablespoons coconut oil
  • 1 red onion, peeled and finely chopped
  • 1 large green apple, peeled, cored, and chopped into small pieces
  • 3 large garlic cloves, peeled and minced or put through a garlic press
  • 1 tablespoon fresh finely grated ginger
  • 1 1/2 tablespoons Gryffon Ridge Curry Powder
  • 1 tablespoon Gryffon Ridge Garam Masala
  • 2 Roma tomatoes, stemmed and chopped into 1/2 inch pieces
  • 1 1/2 cups chicken broth
  • Unrefined sea salt
  • 2 tablespoons coconut sugar
  • 1 14-ounce can of unsweetened, full-fat coconut milk
  • 1 pound of raw chicken thighs or breasts chopped into bite sized pieces


  1. In a large saucepan or pot, heat the oil over medium heat until hot. I add one piece of onion to the heating oil, and when it starts to sizzle, I know it’s ready. Add the finely chopped red onion and apple. Sprinkle with a couple pinches of salt, and cook, stirring every little while to prevent browning or burning, for 7 minutes, or until the onions are soft.
  2. Add the chopped tomatoes and garlic, and stir, cooking for about 1 more minute, or until the tomatoes start losing their shape, and melting into the onions.
  3. Meanwhile, in a small bowl, combine the garlic, ginger, garam masala, and curry powder. Add just enough water to create a slurry, about 2 tablespoons or so. The water helps protect the sensitive spices from burning when you add them to the pan. Add the spice mixture to the pan once the tomatoes are done, stir constantly for 30 seconds, or until you start smelling the spices. Don’t overcook or the spices will become bitter. Add the broth and coconut milk, salt generously (unless you are using pre-salted broth) and bring to a low simmer. If you are using sweetener, also add at this point. Simmer with the lid off for about 20 minutes, stirring occasionally.
  4. Add the chicken. If using raw chicken pieces cook for about 5-7 minutes, or until cooked through. If using chicken shreds, reheat in sauce until heated through.
  5. Serve with chopped cilantro, and, if desired, an unsweetened yogurt. Serve over rice of choice (I recommend basmati), or with homemade flat bread.

Gujarati Dal Curry
Serves 4

This is a hot, yet sweet curry that comes from northwestern India.  Very hard to resist on a cool day.

1/2 Cup Moong Dal (Split Green Lentils)
1/2 Cup Chana Dal (Split Yellow Peas)
2 Tbsp. Ghee or Peanut Oil
1 Tsp. Black or Yellow Mustard Seeds
2 Tsp. Cumin Seeds
1 1/2 Tsp. Sea Salt
1 Tsp. Cayenne (Adjust to taste)
1/2 Tsp. Asafoetida
1/2 Tsp. Turmeric
1 Can Diced Tomatoes (14.5 Oz.)
1/4 Cup Jaggery or Brown Sugar
1/4 Cup Minced Fresh Cilantro
10-12 Curry Leaves (Fresh if possible)

Rinse the dal in a medium sized pan until the water remains relatively clear and then drain.  Add 3 cups of water to the pan and bring to a boil uncovered, over medium-high heat.  Skim off and discard any foam that forms. Reduce the heat to low, cover the pan, and simmer until the dal is tender, about 35 minutes.

While the dal is cooking, heat the ghee in a small skillet.  Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping. Remove the skillet from the heat and add the cumin seeds, sea salt, cayenne, asafoetida, and turmeric.  Stir briefly then add the tomatoes with their juice, the jaggery, cilantro, and curry leaves.  Return the skillet to medium-high heat and simmer uncovered about 5 minutes.

When the dal has cooked coarsely mash the lentils and some of the split peas with a spoon.  Stir in the sauce, cover the pan, and reduce the heat to medium.  Simmer, stirring occasionally for about 5 minutes, until the seasonings blend with the dal.

Enjoy with Basmati rice, Nan, or other soft breads.

West African Chicken and Groundnut Curry

Serves 6-8

3 lbs. Boneless, skinless chicken ~ cut into 1 1/2 inch wide pieces
1/3 Cup Flour
2-3 Tbsp Ivory Coast Curry Powder
1 Tsp. Sea Salt
1/3 Cup Olive Oil
2 Tbsp. Fresh Ginger ~ Minced
2 Tbsp. Garlic ~ Minced
2 Serrano Chile Peppers, seeded, de-veined, minced (optional)
4 Cups Chicken broth
1/2 Cup Peanut butter (If sugar free add 2 Tbsp. Brown Sugar)
1 Tsp. Ground Coriander Seeds
8 Green Onions ~ Chopped, greens included
1/3 Cup Cilantro ~ Finely chopped
1 Lime cut into wedges

Rinse chicken and pat dry. In a bowl, combine the flour, 2 Tbsp. of Curry Powder, and salt. Add the chicken pieces and shake to coat well. Heat the oil in a large saucepan on medium high heat. Add chicken pieces and cook 5-10 minutes, tossing occasionally to cook chicken evenly. You may have to cook in batches depending on the size of your pan. Add the ginger, garlic, chile pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 2-3 minutes, scraping the pan and stirring to combine everything well. Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Just prior to serving, add the coriander, green onions, and the remaining 1 Tbsp. of Curry Powder. Adjust seasoning.

Serve with fragrant rice and mashed sweet potatoes. Top each serving with fresh cilantro and a squeeze of lime.

There is ample sauce that could use some good bread such as fresh pita or even Naan.  You’ll find that the peanut butter really tones down the heat.  If you like it warmer just add in the optional Serrano Chiles.


Serves 4

Vindaloo is typically a fiery hot curry made with pork but works equally well with lamb, chicken, or seafood.

1 lb. Pork, Chicken, Seafood, or Lamb – Cut into fork-size pieces
1 Large Onion – Thinly sliced
1 Red Bell Pepper – Thinly sliced
4 Medium Potatoes – Cut into cubes
1/4 Cup Vinegar
3-5 Tbsp. Vindaloo Masala
2 Cups Water
6 Tbsp. Oil
Cayenne (if desired)
Sea Salt

Heat 2 Tbsp. oil in heavy pan and cook onions until they are a dark brown.  Remove onions from pan and place in blender/food processor.  Add Vindaloo Masala to onions along with the 1/4 cup of vinegar and blend until you have a smooth paste; add water if necessary. Brown potatoes in pan using 2 Tbsp. of oil and remove from heat.  Using remaining 2 Tbsp. of oil brown meat lightly.  Add the Vindaloo masala and potatoes and the 2 cups of water. Simmer covered until potatoes are done.  Remove lid and simmer until sauce thickens.  Adjust seasoning to taste.  Serve with Basmati Rice and garnish with sliced red pepper. For a hotter Vindaloo add Cayenne until desired heat is achieved.

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