Originally Posted by Zhizara
Maybe that's why I don't use curry powder any more.
The fenugreek was bought during an early foray into Indian cooking -- it probably was a recipe for a curry of some kind. I bought some at an Indian grocery. As I recall, it was packaged in cellophane and I put the leftover (quite a bit) in a plastic container. Luckily, most likely, there was a period of time before I made my chicken mistake -- recalling again, the chicken tasted like I took it out back and rolled iit in old lawn clippings. Old
Are you experienced cookers telling me I should avoid "curry powder" and use the individual spices instead? What about a recipe that specifically calls for curry powder?